Creamy Cauliflower Pasta Sauce

• 1 head Cauliflower, Cut Into Florets
• 2 Tablespoons Nutritional Yeast (optional)
• 2 Tablespoons Soy Creamer Or Milk
• 3/4 cups Vegetable Broth
• 1/2 teaspoons Ground Sea Salt
• 1/4 teaspoons Freshly Ground Black Pepper
• 1/2 cups Fresh Basil, Chopped
• 1/4 cups Vegetable Stock, More Or Less As Needed (optional)
• 2 Tablespoons Olive Oil
• 5 cloves Garlic, Minced
• 2 Tablespoons Vegan Butter
• 1/2 cups Capers
• 1 Tablespoon Fresh Lemon Juice

1. Boil cauliflower over medium high for 710 minutes or until soft.
2. Rinse and drain.
3. In a food processor or blender, add cauliflower, nutritional yeast (optional), soy creamer or milk, vegetable broth, sea salt, and black pepper.
4. Blend on low until cauliflower is creamy.
5. Add basil and blend on high until basil is blended into small pieces and the sauce is very creamy.
6. Add up to 1/4 cup of vegetable stock if sauce needs thinning.
7. In a large skillet over medium heat, heat olive oil.
8. Add garlic and cook for about 1 minute, stirring frequently.
9. Add vegan butter and swirl around in pan until melted.
10. Reduce heat to low, and add cauliflower sauce to pan and stir.
11. Add capers and simmer on low for 3 minutes, stirring occasionally.
12. Add lemon juice, stir and remove from heat.
13. Serve mixed with your favorite pasta.

cauliflower, yeast, soy creamer, vegetable broth, ground sea salt, freshly ground black pepper, fresh basil, vegetable stock, olive oil, garlic, butter, capers, lemon juice

Taken from tastykitchen.com/recipes/special-dietary-needs/creamy-cauliflower-pasta-sauce/ (may not work)