Ingredients

The following ingredients have 6 Servings
  • 16 ounces pasta of choice (I used brown rice pasta)
  • 2 cups cauliflower florets (fresh or frozen)
  • 1 cup raw cashews
  • 1 1/2 cups plain/unsweetened non-dairy milk
  • 3-6 tbsp buffalo sauce (see notes)
  • 1 tbsp tomato paste
  • 2 cloves garlic
  • 1 tbsp lemon juice
  • 1/3 cup nutritional yeast
  • 1/4 tsp salt
  • 1/2 tsp paprika
  • 1/4 cup olive oil or vegan butter
  • 1/2 tsp onion powder
  • 1/3 cup breadcrumbs (I used gluten free)

Instruction

  • Bring a large pot of salted water to a boil and cook pasta according to package instructions.
  • Add the cauliflower florets and cashews to a pot and cover with about an inch of water.
  • Cover and let steam until the cauliflower is fork tender. When it's done, drain off the excess water and add to a blender.
  • Add in all remaining ingredients aside from the breadcrumbs and blend until completely smooth. Start with a lower amount of buffalo sauce and add more as needed.
  • Some are much spicier and saltier than others, so taste and adjust as needed. Mine was fairly mild, I ended up adding about 6 tbsp, but some spicier ones you probably only need about 3.
  • When the sauce is ready, pour over your cooked pasta and stir to combine. Serve as is, or move onto the next steps for baking instructions!
  • Transfer to a baking dish and sprinkle with breadcrumbs.
  • Broil for about 2 minutes or until the top is golden brown. Keep an eye on it, all ovens are different and broiling can turn to burning very quickly!
  • Serve with chopped scallions and enjoy!