Cauliflower makes this vegan white sauce taste incredibly rich and creamy without using any dairy, oil, or nuts! It's ready to eat in 45 minutes and it's delicious tossed with pasta, spiralized vegetable noodles, or layered in lasagna.
In a large pan over medium heat, saute the onion in 3-4 tbsp vegetable broth until it's soft and translucent. Add the garlic and 1 tbsp Italian seasonings and let it cook for 2 more minutes.
Cut the cauliflower into small florets and add them to the pan. Add the water and then increase the heat to bring it to a low simmer. Reduce the heat to medium and let it cook for 15-20 minutes or until the cauliflower is soft.
Transfer the mixture of cooked vegetables to a large blender cup. Add 1 tbsp miso paste, ½ tsp black pepper, 2 tbsp lemon juice, and 2 cups almond milk to the blender cup. Blend on high until the sauce is completely smooth and creamy.
Pour the white sauce back into the large pan and let it cook a few minutes until it's warmed through. Serve the sauce with vegetable noodles, pasta, or in lasagna.
If you serve the vegan white sauce with spiralized vegetable noodles like I did, you'll end up with a bunch of skinny circular pieces leftover from the center of the vegetable after you spiralize it. Don't discard the bits, you can dice the leftover veggies and then add them to garden veggie barley soup.
When you're cutting the florets off, don't discard the leaves! They're 100% edible and you can dice the leaves and add them to this yellow Thai curry.
If you don't have a fresh head of cauliflower, you can use (1) 16 oz bag frozen florets.
Store the leftover sauce in an airtight container in the fridge for 4-5 days or freeze it for a future meal.