Step 1

Push the saute feature on the Instant Pot. Add the olive oil and minced garlic and cook for a minute or two, until fragrant, but be careful not to burn.

Step 2

Now turn off the saute, and add the cauliflower, cashews and vegetable broth. Cook in the Instant Pot on high manual pressure for 3 minutes, making sure it's sealed so the pressure can build.

Step 3

Once it beeps and is done, carefully release the pressure. I always use a towel to protect from burning, so be careful. (If you have time, you can let the pressure come down naturally)

Step 4

Transfer to a blender, add salt and blend until very smooth. Pour over pasta and stir. If the sauce is a bit thick, simply add in a few tablespoons of water, a little at a time, until the desired consistency is reached. Serve immediately with steamed broccoli, kale or peas if desired.

Step 5

In a large pot, saute the garlic in the olive oil for a few minutes until fragrant. Add the cauliflower, cashews and vegetable broth. Bring to a boil and cook for 10-15 minutes. Transfer to a blender and blend until smooth. Return to the pot, add salt to taste and serve.