Step 1

Preheat oven to 200C/390F.

Step 2

If you have time, soak cashews in water overnight. For the quick version, boil cashews for 15 mins, then rinse under cold water and drain. *Note - if you do not have a high powered blender, I'd recommend soaking the cashews overnight or boiling them for 25 minutes to make them extra soft and to get the sauce as silky smooth as possible.

Step 3

Coat cauliflower florets and unpeeled garlic cloves in olive oil and powdered vegetable stock. Place on a baking tray, roast in the oven for 25-30 mins or until golden. The cauliflower should be very soft and be easily pierced by a fork (otherwise it won't blend smoothly). Roast for an extra 5-10 minutes if needed to get this texture.

Step 4

Remove tray from oven, and when cool enough to touch, carefully peel garlic.

Step 5

Combine the cooled cauliflower, roast garlic, cashews, soy milk, lemon juice, nutritional yeast and olive oil in a blender. Blitz until smooth. Taste and season with salt and pepper as desired, then blitz again to mix, at this point you can also add an extra splash of milk if you'd like a thinner consistency. Continue to adjust/blitz until it meets your taste. *Note - if using a closed blender, for your safety, be sure the cauliflower and garlic are lukewarm, as some closed blenders can explode if hot.

Step 6

Prepare pasta to packet instructions, then drain and return to pot. Pour sauce over and stir through.

Step 7

Serve pasta into bowls and top with parmesan (if desired).