Dairy-Free Cauliflower “Alfredo” Sauce

Steam cauliflower florets until fork-tender.

While cauliflower is steaming, sauté garlic in olive oil for approximately 1–2 minutes. Add olive oil and garlic mixture to food processor and add steamed cauliflower. Pour in cashew cream. Blend on low to medium speed, using a tamper if your food processor comes with one. As mixture softens and blends together, increase blending speed to medium/high until mixture is smooth.

Note: To make the cashew cream, see the related blog post for additional details. Alternatively, you can soak cashews in warm water overnight using a 2:1 ratio. For example, I typically make cashew cream in larger batches, so I will soak approximately 4 cups raw cashews in warm water (enough to cover all cashews) and use 2 cups of that water to blend with the 4 cups cashews.