1 1/2 cups steamed, mashed cauliflower florets (about 1 small head), hot (see Notes)
1/2 cup full-fat coconut milk
1/2 cup nutritional yeast 1 tablespoon unsalted butter, ghee, or lard
1 1/2 teaspoons coconut vinegar
1 teaspoon fine Himalayan salt
1 teaspoon garlic powder
Place all of the ingredients in a blender. Cover and blend on low, slowly bringing the speed up to high.
Continue blending until the sauce is completely smooth. Taste for seasoning and add a little more salt and/or garlic powder if you like.
Store in an airtight container in the refrigerator for up to 1 week. Warm in a saucepan on the stovetop over medium heat, stirring occasionally.
PER SERVING: Calories 185 • Fat 11g • Total Carbohydrate 15 g • Dietary Fiber 7.5g • Protein 11g