Keep remaining sauce or any leftovers in an airtight container in the fridge. Will last up to a week. When reheating, add more non-dairy milk to maintain creaminess if needed.

1 can cannellini beans (15oz), drained and rinsed
1/2 cauliflower
1 to 1 1/4 cup unsweetened almond milk
3 tablespoon olive oil, divided
1 large shallot or 1/2 onion, diced
1/4 teaspoon nutmeg
himalayan sea salt & pepper to taste

1 can cannellini beans (15oz), drained and rinsed 1/2 cauliflower 1 to 1 1/4 cup unsweetened almond milk 3 tablespoon olive oil, divided 1 large shallot or 1/2 onion, diced 1/4 teaspoon nutmeg

Cut cauliflower into large florets and place in pot of boiling water. Cook for about 20 minutes, or until soft, drain.

While Cauliflower is cooking, heat 1 tablespoon of olive oil in saute pan over medium to medium high heat, add shallots and cook until soft and lightly browned.

Place cooked cauliflower in blender/food processor along with beans, milk, shallots and nutmeg. Blend until creamy. Taste for flavor adding salt, pepper and any other spice you might like. Also if sauce is too thick add a splash or so more milk as needed, blend again.