Creamy cauliflower and cashews come together to make a delectable, creamy, low-calorie sauce, combined with pasta and baked to perfection. If you prefer, the cashews can be left out. If you go that route, start with 1 cup of non-dairy milk or water when pureeing and add more if necessary.
Course Main Dish, Pasta
Cuisine American Vegan
Keyword cauliflower pasta bake, dairy-free casserole, dairy-free pasta, vegan casserole, vegan pasta
16ouncesmacaroni or other pasta shape (I used whole grain pasta (but gluten-free works great too))
1cupbread crumbs or crushed crackers of choice for topping (I used Nooch-Its)
Put a large pot of water on to boil, and preheat the oven to 350 degrees F.
Wash cauliflower and trim off outer leaves. With a small knife, carve out the core. Break the cauliflower into large florets.
Add the cauliflower, cashews, and garlic cloves into the boiling water, and cook for 5-6 minutes.
Using a straining utensil, remove the cauliflower, cashews, and garlic, and add to a blender or food processor.
Add the pasta into the boiling water, and cook according to the directions on the package.
Add all remaining ingredients except the breadcrumbs to the blender or food processor and puree until creamy. Start with 1 1/2 cups of non-dairy milk or water, and add up to 1/2 cup more if the sauce seems too thick. Season to taste with additional salt and pepper if needed.
When the pasta has finished cooking, drain and add to a 9 x 13 baking dish or equivalent. Add the sauce and mix to combine. Top with breadcrumbs and bake in a 350 degree oven for 15 minutes. If the topping is not browned on top, place under the broiler for a minute or two to brown.