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Recipe Card
ingredients
- 1 cup carrots, peeled and chopped
- ⅓ cup red onion, chopped
- 1 cup cauliflower, chopped
- 1 full garlic bulb, top and rough outer skin removed
- ¼ cup avocado oil
- ⅛ teaspoon sea salt
- ⅛ teaspoon pepper
- ¼ teaspoon paprika
- 16 ounces pasta of choice
- ⅓ cup cashews, soaked in hot water for 10 minutes
- ¼ cup nutritional yeast
- ¼ teaspoon turmeric
- 1 cup unsweetened almond milk
- ¼ cup San-J Organic Tamari 25% Less Sodium Soy Sauce
- Pasta water, as needed
Method
Step 1
Preheat oven to 400°F. Line an oven-safe dish with parchment paper and set aside.
Step 2
Prepare the vegetables. Chop carrots, red onion, cauliflower, and garlic bulb top. Remove rough outer leaves from the garlic bulb, leaving 1-2 layers. Arrange all on parchment lined dish and toss with avocado oil, sea salt, pepper, and paprika.
Step 3
Bake until tender and slightly caramelized, approximately 35 minutes. The garlic may take a bit longer. Remove vegetables from oven and set aside to cool. Add garlic back to the oven for an additional 15 minutes; if needed. Remove and allow it to cool slightly.
Step 4
Cook pasta according to package directions. Reserve 1 cup pasta water. Strain and set aside.
Step 5
Make the “cheese” sauce. Add to blender: roasted carrots, red onion, cauliflower, garlic, cashews, nutritional yeast, turmeric, almond milk, San-J Organic 25% Less Sodium Tamari, and ¼ cup pasta water. Blend until creamy and smooth. Scrape down sides and add additional pasta water as needed to achieve desired consistency.
Step 6
Combine cheese sauce with pasta and heat on low until combined and heated through. Serve with fresh cracked black pepper if desired.