Vegan Creamy Garlic Cashew Cauliflower Pasta with fresh Recipe

Vegan Creamy Garlic Cashew Cauliflower Pasta with fresh Recipe

Creamy Garlic Cashew Cauliflower Pasta with fresh Herbs by @thebeetdrop ❤️

This creamy sauce is reminiscent of an alfredo sauce, but is made from a base of cauliflower & cashews. It’s super satisfying & can be served over any vegetables, whole grains, or noodles!
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​Get the recipe below 👇🏼

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SAUCE:

• 2 cups steamed cauliflower (cook until super soft all the way through)
• ½ cup raw cashews (soaked overnight in the fridge or boiled for 15 min)
• ½ cup nutritional yeast
• ½ cup grated vegan parmesan, plus more for topping (or sub for more nutritional yeast)
• 3 medium cloves minced garlic
• ½ t. dry thyme
• ½ t. onion powder
• 1 t. dry basil
• ¾ t. black pepper
• 1 t. salt
• 2 t. olive oil
• 1 cup unsweetened plain plant milk (or more depending on desired consistency)

Add-ins/toppings:

• Handful of fresh parsley
• Handful of fresh basil
• 2 cups cherry tomatoes (halved)
• 1 package cooked noodles of choice

DIRECTIONS:

Place all of the ingredients except milk into your food processor. Pulse a few times, scrape down sides, and pulse a few more times. Keep doing this until your mixture is in small bits.
While the food processor is going, slowly add in your milk. Add milk little by little, scraping down sides as needed to be sure everything is getting incorporated.
Once all milk is added, keep the food processor going for 5 minutes or until a smooth and creamy texture is achieved.
Pour over your cooked pasta. Add in some more liquid if you would like the sauce to be thinner (milk or vegetable broth both work well). Stir to combine.
Rough chop your fresh herbs & sprinkle over the top. I like to use a lot in this recipe!
Serve in your @coconutbowl , top with cherry tomatoes & more plant based parmesan. If you like it spicy, a couple of shakes of red pepper flakes is delicious!