This sauce is awesome. If you're looking for a quick plant based sauce that is dairy and nut free here is your option.
My son who loves Annie's called this meal mac and cheese and had no idea that there was no cheese in it! Total win!!
Try it and let me know how much you love it.
Garlic Cloves, minced/pressed
Salt seasoning, (JANE'S Original Krazy Mixed-Up Salt)
Coconut milk, full fat
-Sauté 10 minced/pressed garlic cloves over low heat until soft - do not brown. Place in blender (or food processor).
-Add cauliflower to pan and season well with salt seasoning. Add 1/4 cup water, cover pan, and steam cauliflower until very tender (add more water if needed). Place cauliflower in blender.
-To blender add 2-3 tbsp nutritional yeast flakes and about half can of coconut milk. Season with s&p. Blend until smooth. If needed add more seasoning or coconut milk.
Grilled Artichoke Hearts
-Sauté leeks until they start to soften over medium-low heat.
-Add asparagus, peas, artichokes, and tofu. Season with s&p and any other seasoning you desire. I used Trader Joes Umami Seasoning Blend. Cook until tender crisp over medium heat.
-Meanwhile cook pasta until al dente. Rinse if needed.
To pasta pot add drained pasta and sauce, mix well and heat through. Add veggies and serve.
*Cube tofu, toss with s&p, bake at 350 until browned and firm on the outside, ~30 minutes. Flip half way.
*Grilled artichoke hearts purchased in the produce section of Whole Foods
*Costco has a great quinoa pasta, best if rinsed after cooking
*Use oil to sauté for a vegan sauce
*Use ghee to sauté for a richer sauce
*A high quality blender makes the difference for creamy sauce, I used a Vitamix
*Variety: roast garlic for sauce
*Variety: add lemon zest right before serving
Recipe by Christine Driscoll, owner Kaia FIT Lafayette