Easy Cheesy Cauliflower Alfredo
1/3 cup nutritional yeast
2 cups unsweetened almond milk
1 cup vegan cheese shreds
1 tbsp vegan butter
1/2 pack organic penne
1 bag spinach
4 stalks kale
2 stock cubes
Sautée onion and cauliflower until cooked through. Set aside.
Sauté mushrooms until cooked. Add kale and spinach towards the end and cook through.
Add cauliflower, onion, nutritional yeast, stock cubes into a blender and blend until smooth. Add water by the tablespoon if you need moisture. Add to pot with mushrooms and greens and stir.
Add almond milk and cheese shreds. Stir through on a low heat until the cheese has melted and its heated through.
Cook pasta, strain, add vegan butter to coat and put it in the pot. Mix sauce through and add coconut bacon & herbs to garnish. Enjoy!
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