Garlic Cauliflower Cashew Cream Pasta
Ingredients:
2/3 head Cauliflower
1/2 cup Cashews (soaked and rinsed)
1/3 cup Garlic Hummus
1/2 sweet Onion
1 cup Chicken Stock (Veggie for Vegan)
2 tbsp Parm Cheese (Nutritional Yeast for V)
1 tbsp dried Basil or 5-6 fresh basil leaves
1 tsp Garlic Powder (add more if not using hummus) or 4 fresh Garlic Cloves (chopped)
Blender or Food Processor
I added in sun dried tomatoes and kale -- optional
Directions:
Soak cashews in filtered water for at least 2-4 hours (or overnight)
Preheat oven on 400* Roast
Chop cauliflower into pieces and toss with avocado (or olive) oil
Roast in oven for 20-30 minutes or until tender
Heat up garlic and onions in a skillet and cook until translucent, stirring occasionally
Rinse cashews with water and add to blender or food processor
Add all other ingredients
Blend up a little to start getting a liquid consistency
Add in cauliflower and blend until very smooth
Add more broth or use water to get thinner (for desired consistency)
Boil water for pasta
Pour sauce into large skillet to get warm
Scoop finished pasta into skillet
Let everything come together and simmer to allow for more flavor