Updated: Jan 19
2 cups cauliflower, cut into small florets
3 cloves garlic, minced
1 small onion, diced
1 1/3 cups cashew milk, or dairy-free milk of choice
salt & pepper, for taste
Juice of half a lime
2 tablespoons nutritional yeast
parsley, for topping
In a large saucepan, saute the onions and garlic in olive oil until golden.
Add the cashew milk and bring to a simmer.
Add salt, pepper, and cauliflower to the pan. Cook until the cauliflower becomes soft.
Transfer the saucepan into a blender and add lime juice and nutritional yeast. Puree until smooth, then return to the saucepan and cook on low heat.
In the meantime, cook the pasta according to directions until al dente.
Add a cup of pasta water to the sauce and stir to thin.
Combine the pasta and sauce carefully.
Top with parsley and enjoy.