Cook the shallots and garlic with coconut oil in a skillet until softened, about 5 minutes.

Step 1

Step 2

Add the almond milk, nutritional yeast, dijon mustard, miso, salt and a pinch of turmeric.

Step 3

Pour in the cauliflower and the cashews and simmer until the cauliflower has softened, 15 minutes.

Step 4

Transfer the cauliflower mixture to a blender and blend on high until smooth. 

Step 5

Cook the noodles until al-dente, strain and combine with the cheese sauce. Mix together.

Step 6

Pour into bowls, optional to top with a sprinkling of pepper, paprika and parsley.