Vegan Creamy Cauliflower Pasta

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A Note from Feedfeed

Indulge guilt-free in the ultimate comfort food - creamy cauliflower pasta, a vegan masterpiece made with cashew milk and nutritional yeast. Who needs dairy when you can enjoy such a dreamy and delicious dish? This recipe proves that plant-based cooking can be just as satisfying and indulgent as any other.

Check out our Vegan Hub Page for all things vegan like Vegan Snacks, Vegan Lunch, Vegan Entertaining! 

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Recipe Card

ingredients

  • 1 medium cauliflower, florets only
  • 1 medium leek, chopped into 1cm rounds
  • 6 garlic cloves
  • 2 tablespoons olive oil
  • 250 grams macaroni
  • 1 3/4 cups - 2 cups cashew milk
  • 3 tablespoons nutritional yeast
  • 1/2 teaspoon salt, or to taste
  • 1/3 teaspoon cracked black pepper
  • Juice of 1/2 lemon

Method

  • Step 1

    Preheat the oven to 200C / 180 fan and line a baking tray with greaseproof.

  • Step 2

    Add the cauliflower, leek and garlic cloves. Toss with olive oil and season with salt. Roast for 25 mins until soft.

  • Step 3

    Cook the pasta as per the packet instructions, drain and toss with a little olive oil to prevent sticking.

  • Step 4

    Warm the cashew milk in the microwave or on the stove for 1 - 2 mins until warm. Add the roasted veggies to blender @nutribulletuk with the warmed cashew milk, nutritional yeast, lemon juice and salt and pepper. Blitz until smooth.

  • Step 5

    Stir sauce through pasta (option to warm more on the hob) and top with lemon zest, paprika and fresh herbs.

  • Step 6

    Note the sauce will thicken as it cools so just loosen with more nut milk.