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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 leeks

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

olive oil


Directions:


  1. 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.

  2. Add old bay, nutmeg, pepper, salt, koriander powder, smooked paprika and bay leaf and fry for another 5 minutes.

  3. Now add all other ingredients and cook with the top on until the cauli flower is soft, about half an hour.

  4. Grind it with a hand blender until you get a nice and smooth texture,

  5. Mix with pasta of your choice and serve. I also got a vegan italian style cheese and cilantro to garnish,




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