Friday, April 5, 2013

Wicked Vegan Cauliflower Tahini Cream Sauce

Something enticingly wicked this way comes....
An almost cheese style pasta sauce came into fruition.
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.


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