Nut-Free Vegan Cheese Sauce

Ingredients

• Black pepper to taste
• 1 1/2 teaspoons kosher salt
• 10 cloves garlic, (minced)
• 4 heaped cups of cauliflower florets ((about 1 medium head of cauliflower, ~400g))
• 4 cups (about 18 ounces or ~500g) of butternut squash, chopped into 3/4 inch pieces
• 32 ounces (~945mL) water (stovetop method only)
• 32 ounces (~945mL) vegetable broth
• 1/4 cup (60mL) water (can substitute with 1 tablespoon olive oil or avocado oil)
• 1/2 cup nutritional yeast ((add more for a more pronounced cheesier flavor))
• 3/4 cup (~195ml) canned full-fat coconut milk
• 1 teaspoon hot or sweet paprika
• A pinch of cayenne pepper, ((optional for a lightly spicy version))