Hi there! Remember me? Well, if you answered “no” to that question, I can’t blame you! Shamefully I have broken my “post-once-a-week” streak and have not posted on here for the previous 3 weeks… yikes! To be honest, as summer was dwindling down (and so was my recipe bank), I focused on enjoying all the free time I had either by going to friend’s cottages or enjoying my pool. I hope you guys understand!
Speaking of summer dwindling down, last weekend got so chilly that I made a pasta dish for lunch, something I had not done in over 6 months! I decided to make my cauliflower and cashew alfredo sauce, paired with this funky mini lasagna pasta and easy go lucky frozen veggies. This dish is ideal for meal prepping as well! You can cook the pasta and veggies up to 3 days in advance and store them (without the sauce) into separate containers. I would suggest bringing the sauce separately so it does not get absorbed in the pasta, I used a 250ml mason jar to do exactly that this week for my lunch. This sauce goes great on everything! I ran out of pasta and ate the left over sauce on some brown rice, chickpeas and green peas.
This recipe is great to fool your non-vegan friends and family! Let me know if you try it out and share a pic on Instagram and tag me using @parsleyvegan.
- 3 cups cauliflower florets, steamed
- ½ cup cashews, raw
- ½ cup unsweetened cashew milk (or other unsweetened plant milk)
- ¼ cup lemon juice
- ¼ cup water
- 2 tbs nutritional yeast
- 3-4 tsp white miso paste
- 1 tsp apple cider vinegar
- 1 tsp garlic powder
- ¼ tsp black pepper (optional)
- 6-8 cups dry pasta (for approx. 4 servings)
- toppings: red chilli flakes and black pepper
- Soak the cashews in hot water for 20 minutes.
- Boil pasta water and cook pasta as per the package instructions. Once cooked, drain, rince and set aside.
- In the meantime, steam the cauliflower on the stove or in the microwave (using a steamer container), place in blender once done.
- Add the soaked and drained cashews to the blender as well as the cashew milk, lemon juice, water, nutritional yeast, miso paste, apple cider vinegar and garlic powder.
- Blend until very smooth.
- Set sauce aside and steam the remaining vegetables of choice, I used lacinato kale and green peas.
- Heat up the pasta, vegetables and sauce together in a pan or simply toss together in the pot you used to cook the pasta in. If you assemble this quickly, you won't need to reheat.