This has become one of my favorite quick and simple side dishes or main meals to make for the week. It is a thick 'cheesy' sauce poured over broccoli and cauliflower rice, but to make it a little more filling/hearty I added in chopped brazil nuts, ground flaxseed, and usually serve it over a sweet potato or I will add fish if I am not keeping it completely plant-based.
The sauce is on the thicker side and when poured over the broccoli mixed with the rice it makes for a savory, creamy, and of course 'cheesy' mix that is completely dairy free! It is very simple to make and perfect for anyone that has a dairy allergy or intolerance but missing that cheese taste!
You can adjust the consistency of the sauce and add in just about any spices, but using nutritional yeast for the 'cheese' flavor is a must! I love nutritional yeast over just about anything because it has a nutty/cheese taste and the brand that I buy contains protein, B12, dairy free and gluten free! I usually add it to all my sautéed dishes, on top of avocado toasts, for kale chips, soups and any homemade salad dressings or spreads! It goes with just about anything!
This sauce will go with any vegetable mix but I love it with broccoli and rice!
Here's the recipe:
Side Dish/Main Meal
Prep time: 5 minutes for sauce
Total time: 5 minutes + time to cook cauliflower rice/roast broccoli if making entire dish
What you need:
Yields: roughly 1 cup
1 tbsp. olive oil
1/4-1/3 cup almond milk
3/4 cup nutritional yeast
pinch of sea salt
1-2 tbsp. dijon mustard
pinch of each: cumin, turmeric, cayenne pepper*
I used a combination of roasted broccoli (or you can sauté it), cooked cauliflower rice topped with 1/4 cup chopped brazil nuts and 1 tbsp. ground flaxseed on top with the 'cheese sauce.'
What you need to do:
1. For the sauce: In a small mixing bowl; add all of the ingredients and mix well. It will be a somewhat thick consistency but if you prefer a thinner consistency start by adding in small amounts of the almond milk. The sauce will last for up to a week in the fridge in an air tight container.
2. After I roasted the broccoli and cooked the cauliflower rice, I added both to a large sauce pan and poured the 'cheese' mixture over the the pot. Mix well until fully combined and adjust spices to preferences.
I topped mine with chopped nuts, ground flaxseed, and usually eat this meal with a sweet potato and avocado to keep it completely plant based. You can also sub out the cauliflower rice for either quinoa or rice.