Creamy Cheesy Vegan Pasta
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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!

Creamy Cheesy Vegan Pasta

Creamy Cheesy Vegan Pasta

Creamy Cheesy Vegan Pasta

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Author: Tess Begg

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
  • 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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Creamy Cheesy Vegan Pasta

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