Description
This roasted red pepper sauce is so creamy and easy to make! Serve over pasta, use as a dip, and put on anything that loves a cheesy sauce.
Ingredients
- 1 cup raw cashews, soaked a few hours or overnight and drained
- 3 cups chopped cauliflower florets (about 1-inch pieces)
- 1 tsp salt
- 2 tsp canola oil
- 1/2 large onion, chopped
- 2 cloves of garlic, halved, smashed with a knife, and roughly chopped
- 3/4 cup roasted red pepper
- 1/4 cup of the roasted red pepper brine
- 3/4 cup vegan sour cream
- 1/2 cup vegetable broth
- 1/4 cup nutritional yeast
- 2 tsp apple cider vinegar
- 3 TB shiro miso
- 4–5 cups medium shell pasta or macaroni
- flaky sea salt, for serving
Instructions
for the sauce
- Bring a medium-sized pot of water to a boil. Add the cauliflower and salt and boil for about 8 minutes.
- Using a skimmer or slotted spoon, transfer the cauliflower to a high-speed blender.
- In a small pan, brown the chopped onions in the oil for 5 or 6 minutes, or until a little color starts to develop.
- Add in the chopped garlic and saute for a minute more. Stir to ensure the garlic does not burn.
- Transfer the onions and garlic to the blender with the cauliflower.
- Add the roasted red pepper, brine, vegan sour cream, and vegetable broth.
- Blend the ingredients, starting at a low speed, then increasing the speed to high until smooth.
- Add the cashews, nutritional yeast, vinegar, and shiro miso. Blend again to combine.
- Taste, and adjust any of the flavors.
- When serving, add a generous pinch of flaky sea salt to taste. This is important to intensify and make all of the other flavors really pop.
to mac the vegan mac and cheese
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to package instructions.
- Drain and toss the pasta with the desired amount of roasted red pepper sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner
- Method: Boiled, Blended, Sautéed
- Cuisine: American