¼cupnutritional yeast or parmesan cheese (optional)
16ounces Pasta
Instructions
Add vegetable broth to a pot and bring to a boil. Add cauliflower and cashews, reduce heat to low and simmer, covered, until cauliflower is fork tender, about 8-10 minutes. Don't Drain!
Using a slotted soon, transfer cauliflower and cashews to a high-speed blender. Don't drain the liquid! Add garlic, miso, lemon juice, and ¾ cup of cooking liquid to blender and blend on high until completely smooth and creamy. Add more liquid if thinner consistency desired. Stir in nutritional yeast or parmesan (optional).
Add additional water to the pot with the remaining broth. Bring to a boil and cook pasta according to package directions. Drain, reserving one cup of the cooking liquid, and return pasta back to the same pot.
Stir in cashew sauce and toss until well coated. Add reserved pasta water to thin out the sauce, as needed.
Notes
I strongly recommend combining enough pasta and sauce for one meal and reserving the rest of the sauce to enjoy in various ways throughout the week, as mentioned above.