Food Type: Vegan
No of Portions: 4
Change no of portions required to :
Ingredients & Prep
400 g Cauliflower roughly chopped
300 ml Water
250 g Pasta any type dried
75 g Cashew nuts raw unsalted
2 tbsp Olive oil
2 Garlic clove finely grated
1 Vegetable stock cube or gel pot
1 tsp Onion powder or granules
1/2 tsp Black pepper
2 pinch Nutmeg ground
sprinkle Vegan Parmesan cheese or other grated
sprinkle Fresh parsley or chives finely chopped
Cook pasta in salted water until its al dente (a little bite).
In the meantime heat the olive oil in a saucepan with a lid over medium heat, add the cauliflower & cashews fry for 4 minutes until lightly browned, add garlic & cook for 1 to 2 minutes until fragrant, add water, veg stock, onion powder, black pepper & nutmeg, bring to a simmer, then cover & cook 6 to 7 minutes on medium high heat until the cauliflower is soft when pierced with a knife.
Blend the sauce, either in a food processor, liquidiser or a stick blender until a smooth sauce forms.
Plate hot paste, then spoon sauce over or mix all together, sprinkle over garnish
Suggestion & Tips
You can use this creamy sauce for other dishes, use different herbs, select half the amount for starters.