Vegan Creamy Roasted Cauliflower Sauce
You would NEVER guess that this creamy, dreamy pasta sauce doesn’t actually have any cream. Absolute perfection tossed with noodles, zoodles, or spaghetti squash!
- Prep Time: 5 mins
- Cook Time: 40 mins
- Total Time: 45 minutes
- Yield: 7 servings 1x
Ingredients
- 1 head cauliflower, chopped into florets
- 4 cloves garlic, unpeeled
- 2 cups veggie broth
- 1/4 cup raw cashews
- 1 pound pasta, I used fettuccine, cooked according to package instructions (can easily be subbed or zoodles or spaghetti squash!)
Instructions
- Preheat your oven to 375 degrees
- If you don’t have a high powered blender (like a Vitamix or Blendtec), boil your cashews for 10 minutes (or soak overnight) and then drain. If you have a high powered blender, don’t worry about this step.
- Meanwhile, on a parchment paper lined baking sheet, add your cauliflower + unpeeled garlic. Drizzle with olive oil until well coated, season with salt and pepper, and toss to combine
- Roast for 20 minutes, remove from the oven, toss, and roast for another 20 minutes
- Let the veggies cool a little bit so the garlic is easy to handle, and then squeeze the cloves out of their wrappers
- Add the cauliflower and garlic to a blender with your cashews and veggie broth and blend until very smooth. Season to taste with salt and pepper and toss with your cooked pasta or pasta alternative!
Notes
Nutrition info is assuming you toss the veggies with 2 tablespoons of olive oil before roasting and that you serve the sauce with 1 pound of cooked pasta.
Nutrition
- Calories: 335
- Sugar: 2 g
- Sodium: 602 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 41 g
- Cholesterol: 0 mg