The basic idea is to use cauliflower, non-dairy milk as a base for your cream sauce. Think of the rest as possible additions, can be more or less quantity depending on your tastes. Be creative!
-1 package of whole wheat pasta (Fettuccine, Linguine, etc)
-500 gram package of frozen cauliflower florets (about 4 cups)
-1/4 cup of nutritional yeast
-3/4 cup of unsweetened almond milk (or more to thin out as per your preference)
-4 cloves of garlic minced ( or less if you prefer, I used garlic press)
-1 tbsp of vegetable stock powder (to reduce sodium, don’t use this and salt to taste on your plate or replace some of the milk with no sodium vegetable stock)
-1 tsp onion powder
-1 cup of frozen peas
-pinch of black pepper (for plate, optional)
-pinch of red pepper flakes (for plate, optional)
Cook pasta as per instructions on the bag/box. While water is boiling cook the cauliflower florets until soft (I used the microwave). Cook the peas (I use the microwave). Blend cauliflower florets in a blender with the milk, nutritional yeast, garlic, veggie stock powder and onion powder (I use Vitamix). Add more milk if it’s too thick.
When pasta is cooked, drain and put back in the pot. Add the contents of the blender to the pasta, dump in the cooked peas and mix well. Put pasta on a plate and add some black pepper and red pepper flakes if you wish. Then eat up!
Cook peas as per instructions on the bag (I used the microwave).