By Tess Masters, Hive Advisor
- 1 cup soy milk, rice milk or almond milk
- 2 cups steamed cauliflower (about 1 medium head)
- ½ cup nutritional yeast or more to taste
- ½ cup raw cashews
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoon roasted smashed garlic
- 1 teaspoon raw finely chopped garlic (optional – see note in post)
- ½ teaspoon dried granulated onion powder
- ¾ teaspoon Celtic sea salt
- ¼ teaspoon paprika
- Season with pepper and salt
- 8 oz / 227gms gluten free quinoa pasta elbows or other gluten-free pasta
- 3 cups sautéed mushrooms
- 1 cup chopped fresh continental flat-leaf parsley
- 1 tablespoon wheat free tamari
- ½ cup chopped green onions
- 1 teaspoon minced dried onions
Make It Happen:
- Bring a large pot of water to the boil and cook the pasta for about 5 minutes until al dente.
- While the pasta is cooking throw all of the sauce ingredients into your high speed blender (I use a Vitamix) and puree until smooth and creamy.
- **If you have a Vitamix, you can just blend until the sauce is piping hot in just a few minutes.
- While the sauce is blending, saute the sliced mushrooms in a tiny bit of olive oil and 1 tablespoon wheat free tamari until nice and tender.
- Drain the pasta.
- Place the pasta back into the post, pour the sauce over, and toss with the mushrooms, parsley and spring onions until well combined.
- To serve top with parsley, spring onions and dried minced onions. YUMMO!
This recipe was republished with permission from the author.