Cauli Flower Leek Creamy Pasta Sauce
This recipe started in Israel when I was sitting with my wife in a highly recommended vegan restaurant called 416. We weren't sure if we want to take the seitan steak or cauli flower leek pasta. I wanted the steak so I promised that if we do take the steak, I'll make us the pasta ones we are back in Berlin.
What's cool about this recipe is that I added a few cheese style ingredients, basically it's half vegan cashew cheese, so the outcome is a cheesy, creamy smooth sauce that can go well with any kind of pasta, and is easy to make and isn't full of processed food.
Let's get to work:
Pasta of your choice, the sauce is enough for about a package an a half (750 gram)
2 small cauli flowers or 1 big one
5 garlic cloves
juice from half a lemon
150 gram grinded cashews
400 ml vegan cream (I used oat)
600 ml water
1 tsp old bay
1 tsp smooked paprika
2 tbsp nutrional yeast
1 tsp peanut butter
1 tsp pepper
1 tsp salt
1/2 tsp nutmeg
1/4 tsp koriander seed powder
2-3 bay leafs
Chop the leeks and garlic and fry on medium heat with a generous amount of olive oil for about 10 minutes. After about 5 minutes add the lemon juice.
Add old bay, nutmeg, pepper, salt, koriander powder, smooked paprika and bay leaf and fry for another 5 minutes.
Now add all other ingredients and cook with the top on until the cauli flower is soft, about half an hour.
Grind it with a hand blender until you get a nice and smooth texture,
Mix with pasta of your choice and serve. I also got a vegan italian style cheese and cilantro to garnish,