8 oz / 227gms gluten free quinoa pasta elbows or other gluten free pasta
1 cup soy milk, rice milk or almond milk
2 cups steamed cauliflower (about 1 medium head)
1/2 cup nutritional yeast or more to taste
½ cup raw cashews
1 Tbsp freshly squeezed lemon juice
2 tsp roasted smashed garlic
1 tsp raw finely chopped garlic
1/2 tsp dried granulated onion powder
¼ tsp paprika
Instructions
Bring a large pot of water to the boil and cook the
pasta for about 5 minutes until al dente.
While the pasta is cooking throw all of the sauce
ingredients into your high speed blender (I use a
Vitamix) and puree until smooth and creamy.
If you have a Vitamix, you can just blend until
the sauce is piping hot in just a few minutes.
While the sauce is blending, saute the sliced
mushrooms in a tiny bit of olive oil and 1 Tbsp
wheat free tamari until nice and tender.
Drain the pasta.
Place the pasta back into the post, pour the sauce
over, and toss with the mushrooms, parsley and
spring onions until well combined.
To serve top with parsley, spring onions and dried
minced onions. YUMMO!
Originally Submitted
3/29/2012
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