|Something enticingly wicked this way comes....|
My traditional cauliflower puree mixed in the depths of strong, nutty flavored tahini and a pinch of something new- white pepper. It's a bit more powerful than its black speckled relative, meaning the sneeze factor is much more intense. Maybe I used a bit too much, but my nose was itching like crazy! The plus side is that when making "cheese" sauces, white pepper will make for a clever disguise.
Thick, smooth and oh so savory, this latest whipped version of dairy free cauliflower cream sauce is a quick and easy remedy to the naked pasta dilemma.
Trust me- no one would ever regret tasting such a choice.
Wicked Vegan Cauliflower Tahini Cream Sauce Ingredients And Preparation*
1 1/2 cup cauliflower
1/3 cup unsalted tahini
1.4 cup unsweetened almond milk
3 tablespoon nutritional yeast
2 tablespoon olive oil
1 teaspoon turmeric
1 teaspoon Italian seasonings
1/2 teaspoon salt
1/4 teaspoon white pepper
dash black pepper
* sauce makes enough for 1/2-1 lb cooked pasta
After cooking cauliflower, drain and our into a blender or food processor.
Add remaining ingredients and puree into a lovely thick cream.
Serve atop hot pasta.
|Stirred evenly with whole wheat penne and delightful green peas, this rich creamy sauce brought a deliciously devilish component to pasta night.|