Join Our New Monthly Membership Here:
*Check out the PDF on our website for easy printing!*
The Jaroudi Family
16 oz whole-wheat, gluten-free, or bean pasta (cook as per directions on
1 cup sundried tomatoes (soaked in hot water and drained)
1 medium head of cauliflower
½ cup raw walnuts
1 tsp white miso paste
2 tbsp Italian seasoning
1 tsp dried parsley
¼ tsp black pepper
1/2 cup raw cashews
1/4 cup water – ** (if blender is having trouble double this) **
1 large piece of roasted red pepper (1/2 cup chopped)
3 Tbsp nutritional yeast
1 tsp miso
1 tsp rice vinegar
2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
Blend all cheese sauce in a high-speed blender until smooth.
In a food processor combine cauliflower florets, soaked sundried tomatoes, raw
walnuts, white miso, and seasoning. Spread the mixture out on a parchment-lined
baking dish. Bake at 350 for 30-35 minutes until browned.
Add filling mixture into a large bowl with cooked pasta and cheese sauce. Serve
Swap out the pasta for any whole grain or lettuce cup!
Join our Free Private Facebook Group Community:
Interested in the products we mentioned?
Check Out Our Amazon Recommendations:
If you choose to purchase anything through this link, we receive a small commission at NO extra cost to you.
As Amazon Associates, we earn from qualifying purchases.
My story in Forks Over Knives:
Forks over Knives Meal Planner:
Pittsburgh Plant-Based Group
Eye Buy Direct $10 off code
💌Send some love!
2366 GOLDEN MILE HWY
PITTSBURGH, PA 15239
Follow over on social media:
Instagram – @thejaroudifamily
#wholefoodplantbased #vegan #plantbasedweightloss