Creamy Garlic Cashew Cauliflower Pasta
Ingredients
Sauce
- 2 cups steamed cauliflower
- 1/2 cup raw cashews (soaked overnight or boiled for 15 minutes)
- 1/2 cup nutritional yeast
- 1/2 cup grated vegan parmesan, plus more for topping
- 3 medium cloves minced garlic
- 1/2 teaspoon dry thyme
- 1/2 teaspoon onion powder
- 1 teaspoon dry basil
- 3/4 teaspoon black pepper
- 1 teaspoon salt
- 2 teaspoons olive oil
- 1 cup unsweetened plain plant milk (or more depending on desired consistency)
Add-ins and toppings
- Handful of fresh parsley
- Handful of fresh basil
- 2 cups cherry tomatoes (halved)
- 1 package cooked noodles of choice
Preparation
Steam the cauliflower until very soft.
Soak the cashews overnight or boil for 15 minutes to soften them.
Cook the noodles according to package instructions.
Place all sauce ingredients except the plant milk into a food processor and pulse until the mixture is in small bits, scraping down the sides as needed.
With the food processor running, slowly add the plant milk little by little, scraping down the sides to ensure everything is incorporated.
Continue processing for about 5 minutes or until the sauce is smooth and creamy.
Pour the sauce over the cooked pasta and stir to combine, adding more milk or vegetable broth if a thinner consistency is desired.
Roughly chop the fresh herbs and sprinkle them over the top.
Serve the dish topped with halved cherry tomatoes, additional vegan parmesan, and optional red pepper flakes if desired.
Tips
Serve in coconut bowls for an attractive presentation as it enhances the visual appeal.
This sauce can be served over vegetables, whole grains, or noodles for versatility.
