1 head of cauliflower
2 Tbsp water
1 cup raw unsalted cashews (soaked overnight in water or a minimum of 1hr in hot water)
2 cloves garlic
2 Tbsp nutritional yeast
2 cups gluten free pasta or noodles
Preheat over to 200 degrees celsius.
Chop cauliflower florets into equal-sized pieces, then coat and massage the florets with 2 tablespoons of water.
Saute the onion and garlic in a splash of water over medium-low heat until translucent and soft, about 5-10 mins.
Cook your pasta in water, following packet directions. Strain and set aside.
To make the cashew cream as your sauce base, add soaked cashews and 3/4 cup water to a high speed blender, starting on low and slowly increasing the speed.
Add nutritional yeast, roasted cauliflower and sauteed shallots and garlic.
Add cooked pasta to a large mixing bowl and pour sauce over the pasta.
Gently stir until mixed through. Enjoy!