Can't do dairy? I've got your back. This Creamy Cauliflower "Cheese" Sauce is completely dairy free but has that familiar tang of cheese. Sneaky bonus: the base is cauliflower, so you're noshing on veggies and savoring a cheesy kick.

January is a big Whole30 month with the new year and all, and I had every intention of spending my time on Whole30 recipes. Originally, I thought this would easily classify as a Whole30 recipe. But after consulting my Instagram followers about it, I can't confidently label this Whole30 anymore. While it contains all Whole30-approved ingredients, it's still a "cheese" sauce—a recreation of a non-compliant food that for some would constitute food-with-no-brakes. That's a no-no on Whole30.

Normally I would just post a different recipe to keep with the Whole30 theme. But this week, that's not going to happen. Last weekend my family was in town for a late Christmas celebration, and I was the host. Obviously, I had no time (and no space!) to cook up and photograph a different recipe.

Despite that, this cauliflower "cheese" sauce is still worth sharing! It's fairly quick and simple. You can use it to smother your favorite veggies or as a dip. I mixed about ¼ cup of the sauce with some Primal Kitchen ranch dressing and leftover shredded chicken for an easy lunch one day (highly recommended).

And the one thing I haven't mentioned? I'm really digging these pictures. Now that I'm spending a little more time with my camera and devoting more free time to learning and practice, I feel like I'm finally beginning to touch on my style.

Anyway, I hope you love this recipe! I'll be posting a casserole that uses this sauce soon. If you make and use this sauce, please leave me a comment or tag me on social media so I can see your creative combinations!

Creamy Cauliflower "Cheese" Sauce

📖 Recipe

Creamy Cauliflower “Cheese” Sauce

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Author: Chelsea at Do You Even Paleo
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 2-3 cups sauce 1x
Category: Sauce
Method: stovetop

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Ingredients

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4 cloves garlic, minced
1 tablespoon ghee or coconut oil
2-3 cups cauliflower florets, broken into chunks
1-2 cups bone broth or water
2 teaspoons apple cider vinegar
1 tablespoon tapioca flour
½ cup + 2 tablespoons nutritional yeast
1 ½ teaspoons mustard powder
½ teaspoon sea salt
¼ teaspoon ground black pepper

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Instructions

Fill a pot ¼ of the way full with water. Set a metal colander or steaming basket over the water (being sure the colander is not submerged in water) and add the cauliflower florets. Bring the water to a boil. If using a colander, cover the cauliflower with the pot lid (it doesn’t have to perfectly fit, but it helps to hold the steam in!). Steam for 10-15 minutes or until fork tender.
Meanwhile, melt the ghee in a small skillet over low heat. Add garlic and sauté for 2-3 minutes until soft and fragrant.
Add steamed cauliflower, sautéed garlic, 1 cup broth, and the rest of the ingredients to a blender or food processor. Blend until smooth, adding more broth until desired consistency is reached. Alternatively, you can add all ingredients to a deep pot and use an immersion blender to blend.