My Sour Cream & Chives Pasta (Vegan-Gluten-Free Style)

When I was vegetarian, but not yet vegan (9-14), I used to sometimes eat Continental's Sour Cream & Chives Pasta. It was really good (or not so good, for those with undiagnosed lactose intolerance and Coeliac disease. And those with udders...), but this is better. Cruelty-free and gluten-free, so you can enjoy to your hearts content (if you don't mind carbs or calories!)

300g gluten-free macaroni or penne (tube-like is best)

600g cauliflower (2 heaped cups)

1 tbsp cornflour

2 tbsp soy milk

1 tbsp plant butter

1/4 cup Tofutti sour cream

150g diced dairy-free cheese

2 cloves garlic, diced

1 tbsp onion powder

5 tbsp nutritional yeast

Salt

White pepper

Handful chives, diced


Bring a large saucepan of water to the boil and add the cauliflower. Cook for five minutes before adding the pasta. Simmer for an additional eight minutes.

In a small jug, combine the flour and milk until paste-like in consistency.

Mix the remaining ingredients in a large bowl, and transfer to a saucepan. Heat over medium-high heat, and remove as it starts to boil. Add in the flour-milk paste, stir, and leave to thicken and cool.

Blend in a food processor / blender if the lumps of chives are an issue (recommended for young ones).