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Vegan Caulifredo Recipe
(makes enough sauce for 2 large servings)
1/2 large head of cauliflower (about 3.5 cups chopped)
2 small garlic cloves
2 tbsp cashew butter (about a golf ball size rounded tbsp)
1/2 tsp onion powder
1/2 tsp white pepper
8 grinds of sea salt, or more to taste
1/2 unsweetened almond milk
chopped chives (optional)
vegan parmesan cheese (optional)
Chop cauliflower into small pieces and place in a pot. Cover with water and boil for 5-10 minutes or until soft.
Drain cauliflower but reserve 1/2 of cooking water.
In a blender add garlic, onion powder, white pepper, salt, cashew butter, slightly cooled cauliflower, cooking water, and almond milk.
Blend on high for 30 seconds until perfectly smooth and creamy, then pour over hot, cooked pasta and top with chopped chives or vegan parmesan cheese.
This pasta is also really good when you add mushrooms, peas, zucchini, and/or broccoli 🙂
Hope you enjoy!
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BLENDER I USE:
Mini food processor I use:
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