VeganMoFo – Day Six
Does it get any better than that?
For the cheese sauce I used:
16 oz dried pasta noodles
12 oz of cauliflower florets
3/4 cup raw cashews, soaked in hot water for about 2 hours, then drained
3 tbsp nutritional yeast
1 1/2 tsp prepared mustard
1 tsp onion powder
1/2 tsp garlic powder
Juice of one large lemon
1/2 tsp salt
Pepper to taste
A pinch of turmeric
1 cup unsweetened, original flavor nondairy milk (I used soy milk)
Make the make the pasta according to the package directions.
To make the sauce, steam the cauliflower for 7-9 minutes, or until it is tender.
Next place the steamed cauliflower, drained cashews, nutritional yeast, lemon juice, mustard, onion & garlic powders, milk, salt, and turmeric into a blender container. This recipe works better if you have a high-speed blender. A high-speed blender will ensure all of the cashews are blended and become creamy. However, if you do not have a high-speed blender just soak the cashews for about 4 hours instead of
Blend the sauce until smooth. You might need to add more milk to the mixture as you blend. You can use as much or as little as you like to get the sauce to your desired consistency.
Pour the sauce over the noodles and enjoy!
Hi! I am Kristy. I live in Vancouver, Washington with my husband, Steve, three companion cats and one guinea pig. I became a vegetarian in 2012 and have been vegan since 2014. Since 2012, I have opened myself up to new experiences and new ways of thinking. I earned a Master of Arts in Humane Education through the Institute for Humane Education. Find out more >>