Ingredients
- 4 cups cauliflower, chopped
- 3 cups mushroom broth, veggie broth, or water
- 1 cup Kiki Milk (Original, Unsweetened or Mac Nut)
- 1/2 cup cashews
- 1/2 white onion, chopped
- 6 garlic cloves
- 1/4 cup nutritional yeast
- 1 tablespoon salt
- 2 teaspoons ume plum vinegar (can sub with soy sauce or tamari)
- 1/4 teaspoon black pepper
- 1/2 fresh lemon, juiced
- 1 package gluten-free fettuccine pasta
Steps
1️⃣ In a medium-sized pot, boil cauliflower, onion, garlic, cashews, broth, and Kiki Milk until soft. Add to a blender with remaining ingredients and blend on high for 1 minute, until super creamy.
2️⃣ Fill a pot with water and bring to a boil. Once boiling, add pasta and cook for about 10 minutes, until soft. Strain and return to pot. Pour sauce over pasta, add salt to taste, and mix well.
And just like that, dinner is served! Enjoy this dish with your loved ones any time the pasta cravings hit. 🍝
Note: This recipe makes enough sauce for 2-3 packs of pasta.
