Serve over cooked linguine, elbow pasta (for cauliflower mac and cheese), spaghetti squash, rice, steamed veggies, or whatever! Serves 4.
1 large cauliflower, boiled for 5-7 minutes
1 tbsp olive oil
3 cloves garlic, minced
120ml non dairy milk
Salt and pepper
4-6 tbsp yeast flakes and 1 tbsp lemon juice and/or other flavourings:
e.g., ½ block of mozzarella-style cheese, Dijon mustard to taste, herbs
Enough pasta for 4 people (or try non-pasta variation)
Heat up a large pan of salted water and put the pasta on to boil.
While the pasta is cooking, heat the olive oil in a small pan and saute the garlic over a low heat for 2-3 minutes, until soft and translucent.
Add this and the rest of the ingredients to a food processor (or alternatively, to a large pan to blend with a hand blender) Blend the mixture until smooth. Transfer to a pan and heat through.
Drain pasta, stir sauce, and serve up with your sides.