Nut-Free Vegan Cheese Sauce

Scaled for 12 portions · 11 steps

4heaped cups of cauliflower florets ((about 1 medium head of cauliflower, ~400g))4 cup(about 18 ounces or ~500g) of butternut squash, chopped into 3/4 inch pieces910 g(~945mL) water (stovetop method only)910 g(~945mL) vegetable broth0.25 cup(60mL) water (can substitute with 1 tablespoon olive oil or avocado oil)10 clovegarlic, (minced)0.5 cupnutritional yeast ((add more for a more pronounced cheesier flavor))0.75 cup(~195ml) canned full-fat coconut milk1 tsphot or sweet paprika1 pinchcayenne pepper, ((optional for a lightly spicy version))1.5 tspkosher salt—Black pepper to taste

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