This is one of my favourite creamy sauces! It’s luscious and thick, full of taste and flavour, uses no cream and is really easy and quick to make, plus it’s a super way to eat almost half a cauliflower in one sitting without even realising it! How good it that! You can make as a quick supper with pasta or be more adventurous by adding it as a white sauce topping for a vegetable lasagne.  Whichever way you choose, I’m sure you won’t disappointed!

Creamy Vegan Cauliflower Cheese Sauce with Spelt Spaghetti Pasta

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Author Joanne

Ingredients

Cauliflower Sauce

  • 400 g cauliflower florets washed
  • 1 large clove garlic
  • 1 medium brown onion skin removed diced
  • 1.5 tsp ground cumin
  • 1 tsp sweet smoked paprika
  • 1 pinch ground black pepper
  • 1 pinch sea salt
  • 1 pinch kala namak salt optional
  • 1/2 vegetable stock cube
  • 200 mls freshly boiled water
  • 200 mls almond milk
  • 2 tbsp nutrtional yeast flakes

Pasta

  • 2 servings spelt spaghetti pasta

Caramelised red onions

  • 1 large red onion skin removed, sliced
  • 1.5 tsp granulated sugar
  • 1 tsp rapeseed oil
  • 1 tbsp balsamic vinegar optional to make it extra tasty

Instructions

  1. Begin by steaming the cauliflower florets for around 10-15 minutes until very soft.
  2. Add the pasta to a pan of boiling water, set to simmer and cook as per packet instructions (around 8-10 minutes).

Caramelised onion

  1. Add a dash of oil to a frying pan and turn up the heat, add the red onion and sugar, turn down the heat to a low to temperature and cook the onions while stirring with a spoon to prevent sticking, until they have softened and are starting to go brown (caramelising). Remove the pan from the heat, add the balsamic vinegar (if using) and set to one side until the sauce and pasta are ready.

Cauliflower cheese sauce

  1. Place the brown onion and garlic in a frying pan with a dash of oil and cook on a low heat for around 5 minutes to soften.

  2. Once the cauliflower has softened, place it in a large bowl with all the sauce ingredients (brown onion and garlic, steamed cauliflower, spices, seasoning, stock cube, boiled water and milk).

  3. Use a stick blender to blitz everything until smooth.
  4. Check the temperature of the sauce and if you think it needs to be a little warmer, simply pop in a pan (use the frying pan to save on washing up!) and reheat for a few minutes before adding to your pasta.

  5. Once the pasta is cooked, drain and place in the bowl with the sauce, add the caramelised onions, combine then split between 2 bowls for serving.

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