Ingredients

• 2 Tbs Olive Oil
• 1 medium onion, diced
• 4 garlic cloves, chopped
• 10 oz bag frozen cauliflower, thawed (or fresh steamed)
• 1 carton of silken tofu
• 2 Tbs of vegan butter
• 1/4 cup nutritional yeast
• 1/2 cup salted and roasted cashews
• Juice of ½ of a lemon
• ¼ cup fresh Italian parsley, chopped
• 1 tbs kosher salt
• 1 tbs white pepper

Method

Step 1

Sauté the onion on medium heat until translucent- add the garlic and cook for 2 more minutes. Prepare noodles per package instructions. I prefer mine very al dente

Step 2

While the garlic is cooking, add the cashews to a food processor, begin to blend. Add the onion mixture and all of the remaining ingredients except the parsley. Process until creamy, you may need to add a bit of water to thin it out.

Step 3

Move the mixture to a large skillet and cook on low. When hot, add the noodles, toss and serve!