New Recipes
Creamy Vegan Cauliflower Pasta Bake
4 servings
portions10 minutes
temps actif40 minutes
temps totalIngrédients
100g Raw Cashews
1 Cauliflower (1-1.2kg)
4 Garlic Cloves
170g Macaroni
450ml Unsweetened Oat Milk
3 Tbsp Nutritional Yeast
1 Tbsp White Miso
2 Tbsp Dijon Mustard
1 Tsp Onion Powder (Optional)
1 Tbsp Olive Oil
1 Tbsp Lemon Juice
1 Tbsp Vegan Butter
Handful of Shredded Vegan Cheese (Optional, For Topping)
Instructions
Cover the cashews with boiling water and set aside to soak.
Preheat the oven to 200°C. Remove the leaves from the cauliflower and set aside. Chop the cauliflower into bite-sized pieces. Lay the florets into a baking dish with the garlic cloves and drizzle with olive oil, salt and pepper. Cover tightly with foil and bake for 25 mins, or until the florets are tender enough for a fork to easily pierce through them.
Cook the leaves on a tray in the oven, with a little drizzle of olive oil, for 5 mins, until just starting to crisp up at the edges.
Meanwhile, cook your pasta 2 mins less than package instructions. Drain and set aside.
Remove half of the cauliflower and place into a large blender. Squeeze out the garlic from its skin and add that in, too. Add the soaked cashews, oat milk, miso, mustard, onion powder if using, olive oil, lemon juice, vegan butter and season well with salt and pepper. Blend until smooth.
Stir the cauliflower leaves, the cooked pasta and the creamy sauce through the cauliflower until everything is evenly covered with sauce. Add a sprinkle of vegan cheese on top, if using.
Place under the grill for 4-5 minutes until the vegan cheese has melted and the top becomes crispy and caramelised.
Nutrition
Taille de portion
4
Calories
-
Lipides totaux
-
Graisses saturées
-
Graisses insaturées
-
Graisses trans
-
Cholestérol
-
Sodium
-
Glucides totaux
-
Fibres alimentaires
-
Sucres totaux
-
Protéines
-
4 servings
portions10 minutes
temps actif40 minutes
temps total