Vegan Cauliflower Cheese Sauce with Fettuccine
Serves 2
10 mins prep
35 mins cook
45 mins total
This vegan cauliflower cheese sauce is perfect for the whole family. Paired with Nu Pasta's low carb fettuccini, this will be everyone's new favourite dish!
Open your NuPasta packages and strain the pasta underwater in a colander. Set your noodles aside and prepare your sauce.
Into a large saucepan pre-heat the olive oil on medium-low heat for 30 seconds before adding your onions, cook them for 10 minutes. Stir often to ensure your onions don't burn. You want them to get golden and fragrant.
Now add the garlic, salt, pepper, nutmeg and stock paste. Cook the ingredients down for 5 minutes before adding your nutritional yeast, coconut aminos and cauliflower. Increase heat to medium and cook your cauliflower for 5 minutes with lid on.
Remove lid and add coconut milk and hot water. Bring mixture to a boil, then simmer for 15 minutes or until your cauliflower is fork-tender.
Transfer mixture to a high-speed blender and blend till smooth and soft.
Divide your noodles into two bowls and pour over the desired amount of cauliflower sauce. I like mine really creamy, so I get a bit heavy on the sauce!
Garnish with vegan cheese, fresh parsley and fresh cracked pepper.
