For the cream sauce I used about 1/2 cup of a cashew cheese recipe from Color Me Vegan.
Ingredients:
1 Tbsp Olive oil
1 head cauliflower
1-1/2 lb. tomatoes, chopped
1/4 cup parsley, finely chopped
4 oz. whole grain pasta noodles, cooked
1/2 cup cashew cheese
Directions:
Chop cauliflower into small pieces and steam with about 1/2 cup of water.
Heat oil in a large saute pan and add chopped tomatoes. Cook for a few minutes and add cauliflower, parsley, noodles and cashew cheese. Cook for a few minutes until well combined and flavored. Salt to taste.
Recipe for Cashew Cheese
Ingredients:
1/1/4 cups raw cashews
1/2 cup nutritional yeast
2 teaspoons onion powder
1 to 2 teaspoons salt
1 teaspoon garlic powder
1/8 teaspoon ground white pepper
3 1/2 cups non-dairy milk
3 Tbsp cornstarch
1/2 canola oil
1/4 cup light (yellow or white) miso paste
2 Tbsp fresh lemon juice (about 1 lemon)
Directions:
Add the cashews to the large bowl of a food processor and using the pulse button, finely grind the cashews. Don't allow the cashews to turn into a paste. Add the nutritional yeast, onion powder, salt, garlic powder, adn white pepper. Pulse three more times to blend in the spices.
Combine the milk, cornstach, and oil in a heavy saucepan. Bring to a simmer over high heat. Decrease the heat to low-medium, cover and simmer, stirring occasionally, for 10 minutes or until the cornstarch is dissolved.
Withe the food processor running , gradually add the milk/oil mixture to the cashew/nutritional yeast mixture. Blend for 2 minutes or until very smooth and creamy. Next, blend the miso and lemon juice.
The cheese will keep for 4 days, covered and refridgerated.
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