My bestie asked for this one! It took some time to perfect it, but it's finally ready to share.
1 small head cauliflower
2 T cornstarch
2 T Earth Bound
1 C cashews, blended to paste
1/2 box low sodium veggie stock
3 t salt
1 t pepper
5 sage leaves, julienned
3 cloves garlic, minced
1/4 C soy creamer
1 T sugar
1/3 nutritional yeast
Start by roasting the head of cauliflower in the oven on 400 for about 20 minutes or until it gets soft and turns a nice golden brown.
Cut the cauliflower into pieces and put in a blender with about a cup of veggie stock. Blend until completely puréed. Set aside.
You also need to purée the cashews to make a paste. Blend those with a little water until you have a thick consistency. You don't want it watery.
In an extra large skillet, start sautéing the garlic with a little butter. When the garlic is just slightly golden add the puréed cauliflower. Spread the purée evenly throughout the skillet. Add cashew paste, butter, the rest of the veggie stock (you already used half a cup), salt and pepper, soy creamer, sugar and nutritional yeast.
Mix together and let simmer. Add the cornstarch and let the sauce thicken. At this point, start tasteing it. You will stil taste cauliflower! Remember, this is cauliflower alfredo, it's not supposed to taste like a regular dairy alfredo. You can add more salt and pepper if needed.
I also sautéed some baby broccoli with some extra sage and olive oil. It was amazing thrown on top of the pasta.