Cheese. Pasta. Flavorful veggies. Say no more.
It’s the ultimate meal.
Especially when you are celebrating the abundance of end-of-summer veggies, yet you’re already craving cheesy comfort food.
This meal is colorful and veggie-dense, yet the cheese and pasta mean it’s cozy and beyond satisfying. Who’s in?
Believe it or no, I have been making this white cheddar sauce recipe for 2 years!!!! And I have no logically explanation as to why I am just sharing it now.
I don’t make it very often (sigh) but it should be on my weekly rotation because it’s fool-proof and damn delicious. I’m prettyyyy confident it’s going to make it on your list of regular meals as well. And if it weren’t awesome enough, it also freezes/thaws amazingly.
Have I sold you yet?
Now go buy allll the boxes of Edamame pasta (really though!), whip up this blender sauce, and gather your favorite late-summer veggies. Then, get ready to chow down! Ready. Set. Go!
Vegan White Cheddar & Veggie Pasta (Grain-free)
White Cheddar Sauce
1 medium cauliflower, steamed
3/4 c cashews, soaked and drained
1 tsp white miso
1/2-1 c almond milk
3-4 cloves roasted garlic
2 tbsp apple cider vinegar
1 tbsp arrowroot
1 tsp sea salt
Optional: 2-3 tbsp nutritional yeast
Choice of veggies (I prefer artichoke hearts, olive, sautéed portobellos & roasted peppers)
Your favorite fresh herbs (basil, oregano, tarragon, parsley) or Herb Vitality Oils
Extra-virgin olive oil, black pepper or black pepper oil, and fresh lemon, for serving
For the sauce, add all the ingredients to a high-speed blender and mix until smooth and creamy.
Cook the edamame pasta for 5 minutes, then drain, saving 1/2 c pasta cooking water.
In a saute pan, heat the sauce and veggies until sauce begins to simmer and thicken.
Stir in the pasta and zucchini noodles, thinning the sauce with pasta water to reach the desired consistency.
Divide between bowl and top with herbs.
Serve immediately with extra-virgin olive oil, black pepper, and a squeeze of lemon.
*If you use all the sauce, a whole box of Explore Cuisine Edamame Fettuccine, and a few zucchini, it will make enough to serve 4-6 generously.
*Store leftover sauce, pasta, and veggies separately, refrigerated, in airtight containers.