Cauliflower Cashew Pasta Bake

This vegan pasta bake is rich and comforting because it has both cashew cream sauce and cauliflower cream sauce. This is a great place for a cozy dinner or potluck.

Ingredients:

• 1 head cauliflower, chopped into florets
• 2 cups cashews, soaked for 4 hours
• 1 lb pasta of your choice
• 1 onion, diced
• 4 cloves garlic, minced
• 2 cups unsweetened almond milk
• 1/4 cup nutritional yeast
• 1 teaspoon Dijon mustard
• 1/2 teaspoon turmeric powder
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/4 cup breadcrumbs optional
• Fresh parsley for garnish

Instructions:

Warm the oven up to 190C 375F

Follow the directions on the package to cook the pasta

Remove the water and set it aside

Put olive oil in a big pot and heat it over medium-low heat

Put in the minced garlic and diced onion

Saut for about 5 minutes, until the onion is soft

After you add the chopped cauliflower florets, cook for another 5 to 7 minutes or until the cauliflower starts to get soft

Soak cashews in water for a few hours

Add almond milk, nutritional yeast, Dijon mustard, turmeric powder, salt, and pepper to a blender

Mix until it's creamy and smooth

Cover the cauliflower and onion with the cashew cream sauce

Mix things together well

When the pasta is done, add it to the pot and mix it completely with the sauce

Place the mixture in a baking dish

If you're using them, sprinkle breadcrumbs all over the top

Put it in an oven that is already hot and bake for 25 to 30 minutes, or until the top is golden brown and bubbly

Before serving, sprinkle with fresh parsley

Have fun!