Ingredients:
INGREDIENTS: SAUCE
- 2 cups organic cauliflower florets & stems, chopped
- 1 cup filtered water
- 2 cups unsweetened almond milk
- 6 Tbsp. nutritional yeast
- 1/4 tsp. organic turmeric
- 1/8 tsp. organic paprika
- ½ tsp. Himalayan or Colima sea salt
- ½ cup raw cashews (soaked 2 hours)
- 1 Tbsp. organic lemon juice, fresh squeezed
- 1 tsp. chickpea or white miso
INGREDIENTS: PASTA
- 16 oz Tinkyada brown rice macaroni noodles
- 4 cups filtered water
- 3/4 cup organic frozen peas, optional
- Cayenne and fresh ground black pepper to taste
- Cashew parmesan cheese to taste
Directions:
- Steam cauliflower on the stove or put it in the Instant Pot with 1 cup of water and cook with high pressure for 7 minutes. Do a quick release when done. Drain the excess water.
- To make sauce, put all the ingredients in a blender. Add drained cauliflower when steamed and blend until smooth and creamy.
- Put macaroni noodles and 4 cups of water in the Instant Pot. Put the lid on, set the valve to sealing, and pressure cook for 2 minutes. Do a quick release when done. Pour the sauce over the cooked macaroni in the Instant Pot and stir to combine well. Stir in frozen peas if desired. The sauce will seem thin at first but will thicken up after a few minutes.
- To serve, top with cashew parmesan and pepper if desired.
