This recipe tastes great on whole grain pasta, as a base for veggie pizzas, and as a dip for breadsticks.
1 cup of cashews
1 small head of cauliflower or ½ a large head of cauliflower
1 ½ cups of plant milk
2 small cloves of garlic
3 tablespoons of nutritional yeast
Squeeze of lemon
1 teaspoon of salt
1 teaspoon of dried parsley
¼ teaspoon of Italian seasoning
Pinch of Nutmeg
Pepper to taste
Add cashews to boiling water and boil for 10 minutes. Steam the cauliflower until tender. This takes about 10 minutes on the stovetop or about 4 minutes in the microwave in a steamer. Drain cashews and cauliflower and add all the ingredients minus salt, pepper, and parsley into a high speed blender and blend for 3-4 minutes or until super smooth. Add to a small pot on the stove and bring to a light simmer. Add salt, pepper, and parsley and warm up for 4-5 minutes. Add on top of your favorite whole wheat pasta.