Step 1

Chop the cauliflower into florets, discarding the leaves and center stalk.  Large-dice the 1/2 onion into 1 inch pieces.

Step 2

Place the chopped cauliflower and onion into a large pot and cover with water.  Bring to a boil on your stove top and cook until just fork-tender.  I like to cover the pot with a lid in the beginning to bring the water to a boil quicker.

Step 3

When cauliflower and onion is finished cooking, drain and let cool for 3 to 5 minutes. Then pour the veggies in a high-speed blender and add the almond milk, cashews, nutritional yeast and liquid aminos.  If you don't have a hot setting on your blender wait until the veggies have completely cooled before blending.

Step 4

Blend on high for about 60 seconds or until the sauce is smooth and creamy.