Sweet Potato Noodles with Lemon “Cream” sauce | Garden Of Eydie

Ingredients

• 1 small head, cauliflower, stem removed, separated into small florets
• 3 tablespoon raw tahini
• 5 tablespoons filtered water
• 1 tablespoon packed grated lemon peel from one lemon
• 6 tablespoons fresh lemon juice from 2 lemons
• ½ cup vegan parmesan (recipe below)
• 2/3 package Sweet Potato Vermicelli (4 of the 6 bundles of noodles)
• freshly ground black pepper
• 1/4 cup finely chopped parsley
• ¾ cup raw cashews
• 2 tablespoons nutritional yeast
• 1 teaspoon garlic granules