Creamy vegan garlic lemon-pepper pasta

INGREDIENTS

2 1/2 cups

(1-inch) cauliflower florets, small fresh

6 cloves

Garlic

2 tbsp

Lemon juice, fresh

12 oz

Gluten-free linguine or rigatoni

3/4 tsp

Black pepper, freshly ground

1 tbsp

Nutritional yeast flakes

1 tsp

Sea salt

1 tbsp

Olive oil, extra-virgin

1/4 cup

Cashews, raw

1 cup

Plant-based milk, unsweetened plain