Ingredients
- 8 ounces pasta [I used almond flour pasta]
- ½ head cauliflower chopped
Sauce
- ¾ cup nutritional yeast
- Juice of ½ lemon
- 1 tablespoon tahini
- 2 tablespoons cashews
- ½ tablespoon dijon mustard
- ½ tablespoon coconut oil
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- ⅛ teaspoon cayenne pepper
- ¼-½ cup unsweetened nut milk if you have a nut allergy, substitute ½ to 1 cup water or coconut milk [I used 1 cup of cashew milk]
- sea salt and freshly ground pepper to taste
- optional: dash of nutmeg
- [note: I added 1/2 teaspoon turmeric for color]
Instructions
- Bring 4 cups water to a boil in a large pot on high heat.
- Add the pasta and cook until it is al dente or firm, following the package directions.
- While the water is heating up for the pasta, steam the cauliflower in a steamer basket placed in a large pot filled with 1 or 2 cups boiling water for 5 to 7 minutes.
- In a blender, process the nutritional yeast, lemon juice, tahini, cashews, dijon mustard, coconut oil, garlic and onion powder, cayenne, nut milk, sea salt, and pepper until smooth.
- Grate the cauliflower by hand, or pulse in a food processor. [note: I added the steamed cauliflower to my blender]
- Pour the mixture into a bowl with the cauliflower and pasta and stir.
- Serve hot; store leftovers in the refrigerator for up to 3 days.
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