Prep up the veggies. Rinse the cauliflower florets and cut it into smaller pieces. The smaller the better as it will cook a bit faster.
Heat 1 tablespoon olive oil in a saucepan. Add onion and garlic, sauté until translucent.
Add cauliflower and vegetable broth and milk. Cook until cauliflower is very tender.
Remove from heat and cool until you can safely handle it without burning yourself. Then place cauliflower mixture into a blender or food processor until smooth. Add the nutritional yeast and pesto. Taste and add salt and pepper. Set aside and keep warm while you make raviolis.
Tips for BEST Results:Cook the cauliflower until it’s super soft. This helps it puree into a smoother consistency. I generally cook it until it begins to mash with a wooden spoon.Trust your taste buds. Add more pesto, salt and nutritional yeast to get the flavor to your preference.If the sauce seems too thick, thin it out a bit with some more milk or even vegetable broth.Use coconut milk from a can for maximum creaminess. The lighter version which is lower in fat works well but might be slightly less creamy.