4 cups of broth, leftover from the boiled cauliflower
1 heaping cup of chickpeas (I use organic and BPA free, canned if I'm in a hurry)
1 cup raw cashews (If I'm out of raw, I use an organic roasted cashews)
1 avocado
1 large onion, sauteed
4 cloves garlic, sauteed
2½ tsp salt
1 tsp white pepper
a dash or two of cayenne pepper to your taste
herbs of your choice. My favorite is a splash of tarragon (This can be omitted.)
Instructions
Chop a head of cauliflower and boil it in a couple of quarts of water until tender.
Saute' onions and garlic in olive oil until almost caramelized.
In a high powered blender or food processor, add the onions, garlic, broth and a cup or two of the cauliflower. Blend until smooth.
Gradually add the rest of the cauliflower, cashews, chickpeas, and avocado. Add more broth if the blender starts to stick or you want a thinner sauce. Or, add less if you want a thicker sauce.
Add the seasonings and blend until the sauce is smooth and creamy.
Finally, taste a sample and add more seasoning if needed. Sometimes it needs more if you've used a larger head of cauliflower.
Recipe by Eat Write Pack Light at https://www.eatwritepacklight.com/delicious-creamy-vegan-white-sauce/