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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. cooked pasta (choice)
- 2 Tbsp. vegan butter
- small onion (finely chopped)
- 3 cups cauliflower florets (steamed, mashed)
- 2 cups raw cashews (soaked & drained)
- 1 cup soy milk
- 2/3 cup cooking water (reserved from cooking pasta plus extra to thin out sauce)
- 2 Tbsp. nutritional yeast
- 1 Tbsp. lemon juice
- 1 tsp. Dijon mustard
- 1 tsp. Himalayan pink salt
- 2 Tbsp. olive oil
- 1/2 cup panko breadcrumbs
- 1 tsp. Herbs de Provence (or combination of dried savory, marjoram, rosemary, thyme & oregano)
- 1 pinch Himalayan pink salt
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