Cauliflower Cream :: When I started following Dr. McDougall's Maximum Weight Loss plan, I initially gave up the thought of having any creamy type dishes. My mind kept racing around what non-starchy vegetables I could blend to create a cream of sorts. What did I want a cream sauce for? Ideally, I was looking for a cream sauce to replace coconut milk in curries and vegetable korma, soy milk in soups, mushroom stroganoff and in mashed or twice baked potatoes. Now obviously I'm aware I'm not recreating the taste of coconut milk or soy milk. I'm just looking for something that can successfully replace them without altering the taste of the dish too much. This cream sauce is in no way to be used for sweet dishes! Only savory. What ingredients will we need? Cauliflower. Fresh or frozen Vegetable Broth. Use regular or low-sodium and make sure it's oil-free! Nutritional Yeast. Use your favorite. I like Bragg's, Trader Joe's and Bob's Red Mill brands. White Miso. A fermented paste most commonly made from soybeans, rice and/or chickpeas. How do we create this Cauliflower Cream? 1. In a sauté pan or large sauce pan over medium heat, add your chopped cauliflower and vegetable broth. Bring to a boil. 2. Turn heat down to low, cover and let simmer for 10 minutes. Add 2-3 extra minutes for frozen cauliflower. 3. Let cool for a couple minutes then pour cauliflower and remaining broth into a blender. 4. Add nutritional yeast and white miso. 5. Blend. Start on low gradually turning to high until creamy. What recipes can you use the Cauliflower Cream in? Colcannon. A perfect low-calorie dense food with some tweaks from the Irish's original recipe to make it vegan and oil-free. If you like the taste as is, eat it on it's own as a soup paired with a or whole food plant based cornbread and white beans. Use it as a base for a soup. Add it as a replacement for non-dairy milk in creamy dishes like Mushroom Stroganoff. Mix it into your mashed potatoes for added creaminess.