Creamy Garlic Cashew Cauliflower Pasta
Ingredients
Sauce
- 2 cups steamed cauliflower (cook until super soft all the way through)
- 1/2 cup raw cashews (soaked overnight in the fridge or boiled for 15 min)
- 1/2 cup nutritional yeast
- 1/2 cup grated vegan parmesan, plus more for topping (or sub for more nutritional yeast)
- 3 medium cloves minced garlic
- 1/2 t. dry thyme
- 1/2 t. onion powder
- 1 t. dry basil
- 3/4 t. black pepper
- 1 t. salt
- 2 t. olive oil
- 1 cup unsweetened plain plant milk (or more depending on desired consistency)
Add-ins
- 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, adding little by little and 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 consistency and stir to combine.
Roughly chop the fresh herbs and sprinkle over the top.
Tips
Serve in a bowl, top with halved cherry tomatoes and more plant-based parmesan. If you like it spicy, add a couple of shakes of red pepper flakes.
