Cauliflower Bechamel Sauce

makes about 3 ½ cups

1 large head cauliflower chopped
unsweetened almond milk as needed
1 medium white or yellow onion, diced
2 cloves garlic, minced
1 tsp thyme (optional)
½ c finely chopped basil (optional)
¼ c. nutritional yeast (optional)
pinch nutmeg (optional)
½ tsp salt and pepper to taste

 

Add cauliflower to a large pot and cover with water.  Bring to boil and cook until very tender.  Drain excess water and puree cauliflower in blender, adding almond milk as needed to achieve a creamy consistency.  Set aside.  Water sauté the onion and then garlic, thyme and basil, then remaining ingredients.  Add to the cauliflower puree, and blend again until smooth.