Creamy Vegan Alfredo Sauce

In a large pan or pot, heat the vegan butter (2 tbsp) over medium heat. When melted, add the garlic (4 cloves) and saute for 1 minute until lightly browned. Start 1m timer

Add the vegetable broth (1.5 cups), cauliflower (1 lb), and raw cashews (0.5 cup). Raise heat to bring to a boil. Now turn the heat down to a low simmer and cover with lid. Cook for 12-15 minutes until cauliflower (1 lb) is fork tender. Remove from heat. Start 12m timer

To a high-speed blender, add soy milk (1.5 cups), lemon juice (2 tbsp), nutritional yeast (2 tbsp), granulated onion (1 tsp), salt (0.75 tsp) and the cooked contents from the pan. Blend on high until smooth and creamy. Taste for seasoning and add more if needed. Pour mixture back into the pan and cook for 2-3 minutes on medium heat to warm up a bit. If the sauce seems thin, let it cook down for a few minutes to thicken up. Start 2m timer