Spaghetti with Cauliflower Tofu Sauce
Ingredients
- 10oz spaghetti
- 3 cups cauliflower florets
- 1 tbsp vegan butter
- 1 medium onion, diced
- 1 large carrot, peeled and chopped
- 10 oz silken tofu
- 3/4 cup plant based milk
- 2 tbsp nutritional yeast
- 3 cloves garlic
- 1 tbsp apple cider vinegar
- 1 tsp salt
Preparation
Cook the spaghetti according to packaging instructions and cook the cauliflower for 7-8 minutes.
When it is almost done, melt the butter in a large pan and cook the onion and carrot for around 5 minutes, until softened.
Drain and rinse the cauliflower, transferring to a blender together with the tofu, plant based milk, nutritional yeast, garlic, apple cider vinegar and salt.
Blend really well, then add to the pan together with the cooked and drained spaghetti.
Stir over a medium heat for a few minutes, then serve with chilli flakes and fresh herbs.
