Ingredients
1 cup raw cashews, soaked 15 minutes, drained
2 1/2 cups cauliflower florets
2 tbsp olive oil
3 garlic cloves
1 cup vegetable broth, plus more as needed
2–3 tbsp nutritional yeast
1 tsp white miso or 1/2 tsp Dijon
1–2 tbsp lemon juice
1/2 tsp fine sea salt
Black pepper to taste
12 oz pasta of choice
3/4–1 cup reserved pasta water
Optional: chopped parsley and lemon zest
Instructions
1. Simmer cauliflower and whole garlic cloves in salted water until tender, 7–8 minutes; drain.
2. Blend cashews, cauliflower, garlic, olive oil, broth, nutritional yeast, miso, lemon, salt, and pepper until ultra-smooth.
3. Boil pasta until al dente; reserve 1 cup pasta water.
4. In a wide pan, combine sauce and hot pasta. Add splashes of pasta water over low heat, tossing until glossy and thick.
5. Adjust salt and lemon; finish with parsley and zest. Serve immediately.
Notes
Too thick? Add warm broth or pasta water. Too flat? Add lemon or a pinch more miso.
Gluten-free: use GF pasta. Add peas, spinach, or sautéed mushrooms for texture.
Reheat gently with a splash of water to revive sheen.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegan