Ingredients

The following ingredients have 4 Servings
  • 16 ounces uncooked pasta
  • 2 cups cauliflower (chopped*)
  • 1 cup cashews
  • 1/2 cup vegetable broth
  • 1/2 cup plain unsweetened almond milk
  • 1/4 cup olive oil
  • 5 large cloves garlic
  • 1 large yellow onion
  • Juice from 1/2 lemon
  • 1 tsp sea salt (plus more to taste)
  • 4 tbsp nutritional yeast or cashew parmesan
  • 1/4 tsp pepper

Instruction

  • Add the cashews to a bowl and top with boiling water. Let soak while you complete the next steps.*
  • Cook the pasta according to package instructions. If you're using gluten free pasta, be careful not to overcook since it can fall apart pretty easily. 
  • Chop the onion and mince the garlic and add to a large sauté pan with the olive oil. 
  • Saute over medium/low heat until the onions start to brown slightly, about 5-10 minutes. 
  • Add the vegetable broth and chopped cauliflower to the pan. 
  • Reduce heat to low, cover, and  let cook for 5-10 minutes or until the cauliflower is fork tender. 
  • Transfer contents to a high speed blender or food processor with all remaining ingredients, including the drained cashews. 
  • Process until completely smooth. Taste and add more salt or pepper if desired. If the sauce is too thick, add more milk, if it is too thin, add in 1 tablespoon of flour. 
  • Pour the sauce on top of the cooked pasta and stir until well combined. 
  • Top with chopped chopped parsley or roasted red pepper flakes and enjoy!