• In a large non-stick saucepan, warm olive oil over medium-high heat.
• Add the garlic and onion and stir fry for one minute, until fragrant.
• Add almond milk and vegetable stock, bring to a boil, then stop the heat, add cashews if used (for a creamier sauce), and cover the pan. Set aside while steaming cauliflower florets or at least 20 minutes to softened the nuts.
• In a vegetable steamer, place the small cauliflower florets and steam until fork-tender - it takes about 15 minutes.
• When cooked, remove from the heat and let it steam out for 10 minutes.
• When the cauliflower is less warm, measure 5 cups of steamed cauliflower florets and place in a high-speed blender.
• In the blender, add the remaining ingredients: lukewarm milk mixture made in step 1, dairy-free cream. nutmeg, nutritional yeast if used, salt, and pepper.
• Blend on high speed - speed 9 of a Vitamix blender - until smooth and creamy.
• If too thick and difficult to blend, add a splash of almond milk or cold water.
• To rewarm, return to a non-stick saucepan over low, medium heat to warm the sauce, and stir in more almond milk if too thick or more nutritional yeast to increase the cheese flavor.
• Use as a bechamel sauce for lasagna, cooked pasta, or to make a broccoli casserole.

Storage

• Store leftovers in the fridge in an airtight container for up to 4 days or freeze for up to 1 month. Thaw in the refrigerator the day before.