Who doesn’t love some creamy cheesy vegan pasta on a cold night? With a rich cauliflower and cashew based sauce and crunchy nutty parmesan topping, this recipe is bound to become your winter weeknight hit!
Ingredients
- 1 head cauliflower steamed or boiled (roughly 3 cups of florets)
- 1 cup cashews soaked for 1 hour
- ¼-⅓ cup nutritional yeast
- 1 tbsp tomato paste
- ½ lemon juiced
- 1 garlic clove
- 1.5 tsp vegetable stock powder
- ¼-½ tsp turmeric
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp paprika
- ¼ tsp chilli
- 1 tsp parsley flakes
- 1 cup soy milk start with ½ cup and add liquid as needed to suit your desired consistency
- Salt and pepper to taste
- Pasta of choice cooked
- Greens to serve
- Nutty Parmesan
- ⅓ cup blanched almonds or cashews
- 3 tbsp nutritional yeast
- ¼ tsp onion powder
- ¼ tsp parsley flakes
- ¼ tsp salt
Instructions
- Blend nutty parmesan ingredients until a fine crumbly texture and set aside.
- Place sauce ingredients into a high speed blender. Blend until smooth and creamy and adjust flavour as needed.
- Add the cooked pasta to a pot on low heat and pour the desired amount of sauce over it. Stir through until the pasta and sauce is heated.
- Add to a bowl with a side of greens and top with the nutty parmesan.
Notes
Find more of Tess’s recipes on her Youtube channel.
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