½ -¾ cup nutritional yeast depending on your taste
2tbsp lemon juice
1teaspoondijon mustard
Instructions
Heat 1 tsp. olive oil over medium heat.
Add garlic and sauté for 2-3 minutes.
Add cauliflower, potato, salt, and 1 ½ cup almond milk and bring to a boil.
Reduce heat, cover, and simmer until tender 15-20 minutes.
Prepare pasta according to package directions.
Remove cauliflower, potatoes, and milk from heat and transfer to a blender.
Add nutritional yeast, lemon juice, and remaining olive oil and blend until smooth and creamy.
Taste and adjust salt and nutritional yeast to your liking.
Pour sauce over pasta and stir to combine.
Notes
I like the sauce very thick, but you can adjust the thickness of the sauce by adding up to ½ cup more almond milk during the blending process to suit your tastes.