It doesn’t get more vegetable based than this. I was so pleasantly surprised at how creamy this recipe turned out, especially because I am pretty sure my blender is a hand me down from the 90’s. The noodles are actually “zoodles” I made with this spiralizer I was gifted for Christmas. I absolutely love it! Its so simple to use, and now all I can think about are recipes I can try with it! Below is the link to the one I have:
I like it better than others I have used in the past because it has a little tab on it that sucks it to the counter top so you’re not chasing it around your prep area.
The sauce is cauliflower and cashew based, plus roasted garlic for good measure. Would this recipe be mine if it didn’t have roasted garlic? No, definitely not. I should start batch cooking the stuff.
This recipe is a perfect example of a plant based meal that qualifies as comfort food. Its creamy, garlicky and gluten free!
- 1 garlic whole bulb
- 1 cup cashews (raw or roasted works)
- 1 1/2 cups water
- 2 Tablespoons olive oil
- 1 medium onion
- 1 medium cauliflower head
- 1 cup vegetable stock
- 1/2 of a lemon, juiced
- 4 small squash (I used yellow but green would also work)
- salt, pepper, nutritional yeast and red pepper flakes, to taste
- chopped parsley, if desired
- Step 1 1. Slice the very top of the garlic bulb off, wrap it in foil and toss it in the oven at 325F. No need to worry about pre-heating, its not a finicky process.
- Step 2 2. In a small sauce pot over high heat, bring the cashews and the water to a boil for 5 minutes, then turn off and let sit.
- Step 3 3. In a medium sauce pot over medium heat, add the oil. Chop the onion and add it to the pot with a pinch of salt. Stir and cook for 3-5 minutes.
- Step 4 4. Meanwhile, core and chop the cauliflower. Add it to the pot with the stock and lemon juice. Cover and let cook for 10 minutes.
- Step 5 5. Spiralize the squash according to package instructions. See blog post for the spiralizer I use.
- Step 6 6. Add the cashews with the water to the blender and puree until smooth. THEN add the cauliflower mixture. Its important to blend the cashews first to make sure there are no nut clumps. Blend until smooth.
- Step 7 7. Add the spiralized squash (dare I say, zoodles?) to a saute pan with the sauce. Cook while stirring for about 3 minutes, just to let them soften a bit.
- Step 8 8. Season with salt, pepper, nutritional yeast and red pepper flakes. Garnish with chopped parsley and serve.