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Ingredients

  • 2 Cups Elmhurst Unsweetened Milked Almonds
  • 8 Cups Cauliflower Florets
  • 4 Cups Vegetable Stock
  • 1 Tbsp Olive Oil
  • 2 Tbsp Garlic, Minced
  • ½ Cup Nutritional Yeast
  • 2 Tbsp Lemon Juice, Fresh
  • 1 Tsp Onion Powder
  • 1 Tsp Garlic Powder
  • Salt and Pepper to Taste
  • 1 Spaghetti Squash, Cooked
  • Parsley, Chopped (as a garnish)

Preparation

  1. In a large pot, add cauliflower florets and cover with vegetable stock. Bring to soft boil. Once the stock is boiling, cook for an additional 3 to 7 minutes until fork tender. Drain and set aside.
  2. Next add oil in a separate pan and sauté minced garlic over low heat for about 5 minutes until soft and fragrant. DO not burn! Next add in Elmhurst US Milked Almonds, cooked cauliflower, lemon juice, nutritional yeast, onion powder, garlic powder, salt and pepper. Simmer for about 5 to 10 minutes and slightly cool.
  3. If using an immersion blender or regular blender, puree the sauce until a smooth consistency is reached. Transfer mixture back to the pot and combine cooked pasta until heated through for about 5 minutes.
  4. Serve warm and enjoy!

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