Heat the oil in a medium-sized pot over medium-high heat. Add the chopped onion and let it cook for 3-4 minutes, or until it is soft and translucent. Add the crushed garlic and cook for and additional 30 seconds. Add the cauliflower and the vegetable stock or water to the pot, cover with a lid and let the cauliflower steam for 5 minutes, or until it is soft.

Transfer the cauliflower to a high-speed blender or food processor and blend on high until smooth. Add the remaining ingredients (starting with 2 tablespoons of nutritional yeast and 1 teaspoon of sea salt) and blend again. Taste and add more nutritional yeast and sea salt, if you’d like. If the sauce is too thick add a little more vegetable stock or water until it is the desired consistency.

Either use the Vegan Cauliflower Cream Sauce right away or pour it into a pan on low heat to warm it up. Store in an airtight container in the fridge for 3-4 days.  Sauce can be frozen for up to 1-2 months.