Vegan Cauliflower Nacho Cheese Pasta Sauce
PrimetimeJoey cooked this in a TikTok video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by Maira Malik on SeeMeCook
A nutritionally dense, dairy-free sauce made from a base of steamed cauliflower and white beans. It offers a savory, slightly tangy nacho-inspired flavor profile that is high in protein and fiber.
- Time
- 35 minutes
- Equipment
- Stovetop and blender
- Good for
- Lunch, dinner, or snacks
- Cuisine
- American
- Contains
- Gluten, sesame, and soy
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 575 g
- 110 g
- 9 g
- 120 g
- 25 g
- 255 g
- 10 g
- 9 g
- 15 g
- 2 g
- 2 g
- 5 g
- 45 g
- 3 g
Weights are estimates. Together, the ingredients weigh about 1.64 kg before cooking, which is about 410 g per serving.
Steps
Chop and rinse one medium head of cauliflower, separating it into florets.
Place the cauliflower florets in a steamer basket over boiling water. Steam until fork tender, which should take approximately 8 to 10 minutes. Once tender, set aside to cool slightly.
While the cauliflower is steaming, finely chop one medium onion and three garlic cloves. Roughly chop one red bell pepper, removing the seeds.
In the same pan used for steaming (after emptying water), heat 2 tablespoons of olive oil over medium heat.
Add the chopped onions to the pan with a pinch of salt. Sauté for about 3 to 4 minutes until they become translucent.
Add the chopped garlic to the onions and continue to sauté for another 1 to 2 minutes until the garlic is fragrant. Remove from heat and set aside.
In a blender, combine the steamed cauliflower, one can of drained white beans, 2 teaspoons of liquid aminos, 1 tablespoon of sesame seeds, 1/4 cup nutritional yeast, 1 teaspoon ground cumin, 1 teaspoon curry powder, 2 teaspoons onion powder, the juice of one lemon, and the chopped red bell pepper.
Blend the mixture until smooth. If the blender is too full, blend the initial ingredients first to create space.
Add the sautéed onion and garlic mixture to the blender and blend again until completely incorporated and smooth.
Transfer the blended sauce back into the sauté pan. Bring the sauce to a gentle simmer over low-medium heat.
While the sauce heats, boil one pound of pasta in salted water according to package directions. Reserve some of the starchy pasta water before draining.
If the sauce is too thick, stir in small amounts of the reserved pasta water until your desired consistency is reached. Taste and add 1/2 to 1 teaspoon of salt if needed.
Serve the warm nacho cheese sauce over the freshly cooked pasta.
Notes
The sauce can be stored in a glass container in the refrigerator for a few days. The author recommends making the pasta fresh each time you serve it. If the sauce thickens too much during reheating, thin it with a little water or plant milk.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 650
- Protein
- 26 g
- Carbs
- 115 g
- Fat
- 11 g
- Fiber
- 12 g
Where the calories come from
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