Ingredients
- ½ head of cauliflower, 3 Cups
- ¼ cup raw cashews
- ¼ yellow onion
- ¼ cup water or plain unsweetened plant milk, or more for desired thickness
- ½ lemon, juiced
- 1 tsp tamari or soy sauce
- ½ tsp dijon mustard
- 4 tbsp nutritional yeast
- 2 tbsp white miso paste
- 1 tsp garlic powder
- ¼ tsp paprika
- ⅛ tsp turmeric, for color
- ½ tsp salt and pepper
- 2 tbsp tapioca flour, optional but makes the texture PERFECT!!!
- 4 servings pasta, cooked
- 1 cup green peas
- 1 head broccoli, steamed
Method
- Add cauliflower, cashews, and onion to a medium saucepan with water. Bring to a boil and boil for 20 minutes until cauliflower is SUPER soft.
- Drain and add to high speed blender with remaining ingredients (except pasta, peas, and broccoli)
- Blend on high speed for 2-3 minutes until it’s super duper uber smooth and creamy. Season to taste.
- Pour over prepared pasta in a saucepan and heat over low heat. Stir in peas.
- Transfer to bowls and serve with steamed broccoli. Drizzle with a little sriracha because there’s nothin better than Mac and sriracha - amiright?!
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
3 Responses
Can this sauce be frozen?
Hi Diane, you can absolutely freeze the sauce and thats a great way to meal prep for future easy dinners!! Enjoy and thanks for your question 🙂
We had some leftover pasta and decided to make macaroni & cheese. The sauce was so rich and creamy and delicious, and it came together so easily. Will make it again, for sure!