- 3 tbsp vegan butter, divided
- 4 cloves of garlic
- 1/4 cup nutritional yeast
- 1 cup vegetable broth
- 1/2 cup coconut cream, from a can of full-fat coconut milk*
- 3 1/2 cups cauliflower, steamed until tender
- 1 tbsp fresh sage, chopped
- salt and pepper, to taste
- 4 servings worth of your favourite gluten free pasta
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Prepare the pasta according to the directions on the package.
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While the pasta is cooking, prepare the sauce: Over medium heat, melt 2 tablespoons of vegan butter in a saucepan. Add the garlic and sauté for a couple of minutes.
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Add the sautéed garlic, nutritional yeast, broth, coconut cream, and steamed cauliflower into a blender and blend until completely smooth.
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In the same saucepan, melt 1 tablespoon of vegan butter over medium heat. Add the chopped sage and cook until fragrant.
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Add the cauliflower mixture to the saucepan and heat over medium heat, about 5-10 minutes.
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Toss in the cooked gluten free pasta and serve.
* To get coconut cream: Place a full-fat can of coconut milk in the fridge overnight. When you open the can, the milk will have separated. Use the thick cream in this recipe. I actually keep my apartment really cool, so I don't need to refrigerate my coconut milk. Except in the summer months, because I don't have air conditioner!
