Add cauliflower florets in a large pot and cover with water. Bring to a low boil. Once boiling, cook for another 3-7 minutes until fork tender. Drain.
Meanwhile, add the oil into a skillet and saute the minced garlic over low heat for 4-5 minutes until softened and fragrant, but not browned.
In a high speed blender, add the cooked and drained cauliflower, sauteed garlic, almond milk, nutritional yeast, lemon juice, onion powder, garlic powder, salt, and pepper. Blend until a super smooth sauce forms. Set aside.
Bring a large pot of water to a boil. Add your desired amount of pasta and boil for the time instructed on the package. Drain pasta.
Add cauliflower sauce into the pot (can use the same pot) and add the drained pasta. Heat over low-medium until heated enough to your liking.
Salt again to taste (the pasta dilutes the flavour).
Serve with fresh parsley and black pepper. Feel free to add in your favourite sautéed or roasted vegetables. I think peas, spinach, or broccoli would work very nicely!
Calories from fat35
Calories from saturated fat4.2
Total Fat3.9 g
Saturated Fat0.5 g
Trans Fat0 g
Polyunsaturated Fat0.6 g
Monounsaturated Fat2.1 g
Total Carbohydrate54 g
Dietary Fiber7.3 g
Use fresh parsley for garnish. 1) To make this pasta sauce extra decadent-tasting, add a tablespoon or two of vegan butter into the sauce. 2) To make this dish gluten-free, use gluten-free pasta. 3) To make this nut-free, use a nut-free non-dairy milk such as soy milk instead of almond milk. Be sure to use unsweetened and unflavoured milk.