Vegan Broccoli Cheese Pasta

INGREDIENTS:

3 cups chopped cauliflower florets

3 cups broccoli florets

1/3 cup melted coconut oil

1 cup chopped raw cashews 

1 pound gluten-free shell pasta

1/4 cup nutritional yeast

1 tablespoon tomato paste

2 teaspoons of minced garlic.

1 1/2 teaspoons salt 1/2 teaspoon ground turmeric

4 1/2 cups unsweetened almond milk 

1 tablespoon white vinegar 

1 1/2 tablespoons of salt

Directions: 

1. Heat the coconut oil in large saucepan over medium heat, I use the pink Tuxton Home non-stick Frying Pan.   
2. Add in nutritional yeast, tomato paste, garlic, salt, turmeric and the vegan butter! Mix and cook for about a minute
3. Whisk in the almond milk, then bring to a simmer over medium heat. Add in the cauliflower florets and cashews and let simmer until cauliflower is very soft, about 20 minutes.
4. While the cauliflower-cashew mix is being cooked, bring a big pot of a little salted water to a boil.  Add the shells and cook until tender.
5. Add the cauliflower-cashew mixture to a blender and add vinegar. Blend for a couple minutes until is looks creamy like a puree.
6. Serve some pasta into a bowl and pour the vegan cheese puree over it. Top with Avocado and steamed broccoli! I didn’t record the broccoli but I used a steamer pot to steam some broccoli. All done!