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
Place all of the ingredients except milk into your food processor. Pulse a few times, scrape down sides, and pulse a few more times until the mixture is in small bits.
While the food processor is running, slowly add in the milk. Add milk little by little, scraping down sides as needed to ensure everything is incorporated.
Once all milk is added, continue processing for 5 minutes or until a smooth and creamy texture is achieved.
Pour the sauce over your cooked pasta. Add more liquid if desired for a thinner sauce and stir to combine.
Rough chop the fresh herbs and sprinkle over the top.
Serve in a bowl, top with cherry tomatoes and more plant-based parmesan. Add red pepper flakes if you like it spicy.
Tips
This sauce can be served over vegetables, whole grains, or noodles for variety.
Use a generous amount of fresh herbs for enhanced flavor.
