This vegan cauliflower cheese sauce is perfect for the whole family. Paired with Nu Pasta’s low carb fettuccini, this will be everyone’s new favourite dish!
2 packages of NuPasta Fettucine
1 tbsp. olive oil
1 medium-sized white onion, finely chopped
3 cloves garlic, pressed
1 tsp sea salt
1/2 tsp fresh cracked pepper
pinch of fresh nutmeg
1 1/2 tsp vegetable stock paste
2 tbsp. nutritional yeast
1 tbsp. coconut aminos or soy sauce
1/2 a head of cauliflower, cut into florets
1 400mL can of coconut milk
2 cups hot water
1 tbsp white miso paste
garnish with fresh vegan cheese, parsley and fresh cracked pepper
Open your NuPasta packages and strain the pasta underwater in a colander. Set your noodles aside and prepare your sauce.
Into a large saucepan pre-heat the olive oil on medium-low heat for 30 seconds before adding your onions, cook them for 10 minutes. Stir often to ensure your onions don’t burn. You want them to get golden and fragrant.
Now add the garlic, salt, pepper, nutmeg and stock paste. Cook the ingredients down for 5 minutes before adding your nutritional yeast, coconut aminos and cauliflower. Increase heat to medium and cook your cauliflower for 5 minutes with lid on.
Remove lid and add coconut milk and hot water. Bring mixture to a boil, then simmer for 15 minutes or until your cauliflower is fork-tender.
Transfer mixture to a high-speed blender and blend till smooth and soft.
Divide your noodles into two bowls and pour over the desired amount of cauliflower sauce. I like mine really creamy, so I get a bit heavy on the sauce!
Garnish with vegan cheese, fresh parsley and fresh cracked pepper.
Make sure to rinse the pasta when removing from the package
Use good quality ingredients – the fresher the better!
Be patient when it comes to cooking ingredients like the onions and garlic – this is where you get your flavour and will help set the aroma of the entire dish
Local or seasonal ingredients will make all the difference in this dish
Go organic – NuPasta has a line of organic pasta