Cook pasta according to package directions, during the last 3 minutes add broccoli florets. Drain. Meanwhile, add vegan butter to medium sauce pan. Add garlic, then cauliflower. Pour in milk and simmer for 5-7 minutes or until cauliflower is tender. Transfer to a high speed blender, add nutritional yeast, cashews, salt and lemon juice. Process until smooth. Taste and adjust for seasonings. Pour back into pan to keep warm or toss immediately with hot pasta and broccoli. Serve with fresh cracked black pepper and fresh basil leaves.
Notes
If you do not have a high speed blender like a Vitamix or Blendec, make sure to soak your cashews overnight so they are creamy smooth and not gritty. You may also sub a little vegetable broth for the nondairy milk but the texture won't be quite as creamy. If you do use the broth, decrease the salt added.
Recipe by Nutritious Eats at https://www.nutritiouseats.com/vegan-pasta-alfredo-with-broccoli/