I had long been wanting to try the pasta sauce you make from cashew nuts, and, as I had bought a cauliflower, I thought I would make a cauliflower cheese using it. Only things got a bit away from me, as they are apt to do. And I didn't measure anything much, except to make sure it reached the "minimum" level of my soup maker. If you don't have a soup maker, simmer everything on top of the stove for 15-20 minutes and then blend it.
Handful unsalted cashew nuts (I started by soaking 1/3 cup of them in boiling water, but then decided to add some more at the last minute, so probably 1/2-3/4 cup)
The outside leaves of a cauliflower, roughly chopped
A large-ish chunk of butternut squash, peeled and chopped
An onion, peeled and quartered, and a peeled clove of garlic
Seasoning:| salt, pepper, mustard, rosemary (I have some fresh rosemary at the moment!)
Enough water to make sure it reaches the minimum level of your soup maker.
The outside leaves of a cauliflower, roughly chopped
A large-ish chunk of butternut squash, peeled and chopped
An onion, peeled and quartered, and a peeled clove of garlic
Seasoning:| salt, pepper, mustard, rosemary (I have some fresh rosemary at the moment!)
Enough water to make sure it reaches the minimum level of your soup maker.
Your choice of pasta in the amount you like.
Put everything except the pasta into the soup maker (or saucepan) and cook on "pureed soup". Cook the pasta separately. I found I had far too much sauce for the amount of pasta, so have saved some to live to fight another day, perhaps with a jacket potato and hard-boiled egg.
I sprinkled Parmesan cheese on top, which rendered it vegetarian (arguably not that if you don't consider Parmesan vegetarian) rather than vegan, but you don't have to. Bake in a moderately hot oven for about 30 minutes. It was delicious!
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