You can also try a variation of this sauce by adding fermented nut pastes which develop lovely cheese qualities. Summer squash can be used in place of the cauliflower. For a totally vegan meal, try using lentil pasta.
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
457 Calories
Recipe Instructions
Step 1
Melt the margarine with the sesame oil in a skillet over medium heat. Add garlic and onion, and cook until it smells good. Stir in flour, and cook for one more minute. Remove from heat, and set aside.n
Step 2
Bring one inch of water to a boil in a saucepan. Add cauliflower, and cook for 10 minutes, or until very tender. Drain, and place in a blender along with the onion and garlic mixture, miso paste, yeast, cider vinegar, and red peppers, if using. Process until smooth, adding a bit of water if necessary to get things moving.n
Step 3
Pour the blender mixture back into the skillet, and turn the heat to medium. Stir together the cornstarch and rice milk; mix into the sauce. Bring to a simmer, and cook to desired thickness. If the sauce becomes too thick, add a bit more milk. Season with hot pepper sauce, and adjust flavorings to suit your taste. More red peppers will make a sweeter sauce, more vinegar will take away some sweetness. Serve over your favorite pasta.n
Ingredients
2 teaspoons cornstarch
1 tablespoon all-purpose flour
2 tablespoons margarine
2 tablespoons sesame oil
1 clove garlic, chopped
2 tablespoons miso paste
½ small onion, chopped
2 teaspoons apple cider vinegar
¼ cup diced roasted red pepper
¼ head cauliflower, broken into small florets
⅔ cup nutritional yeast
¼ cup rice milk
1 dash hot pepper sauce (e.g. Tabasco™), or to taste
