600gcauliflower, (about half a cauliflower or 4-5 cups of small florets)
½cupcashews, soaked in cold water overnight (or minimum four hours) and drained
2teaspoonolive oil
1onion, chopped
2clovesgarlic, chopped
1cupvegetable stock
1tablespoonnutritional yeast, (optional, or add more if you like it)
Pinch of nutmeg
¼teaspoonsalt
Good grind of black pepper
Instructions
Bring a pot of salted water to the boil. Add cauliflower and cook for 10 minutes, or until soft.
While the cauliflower is cooking, heat olive oil in a frypan (skillet). Add onion and garlic and cook over a low to medium heat until golden and soft, but not browned.
Drain cauliflower and add to your blender, along with cooked onion and garlic mixture, drained cashews, vegetable stock, nutritional yeast, salt, pepper and nutmeg.
Blend until completely smooth.
Return to saucepan and bring back up to heat if serving immediately, or pop it in the fridge or freezer for a meal later on.