Creamy Cauliflower Alfredo
Indulge in a guilt-free, creamy pasta sauce made with cauliflower, cashews, and flavorful spices. This vegan and gluten-free recipe offers a velvety texture and a rich, cheesy taste that will satisfy even the most discerning pasta lovers.
ingredients
- 1 medium cauliflower head, cut into florets
- 1 cup cashews, soaked overnight
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup vegetable broth
- ¼ cup nutritional yeast
- 1 tablespoon lemon juice
- ½ teaspoon onion powder
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- Fresh parsley, for garnish
- 12 oz fettuccine pasta, cooked according to package instructions
steps
- 1.
In a large pot, bring water to a boil and cook the cauliflower florets until tender. Drain and set aside.
- 2.
Drain and rinse the cashews, then add them to a blender along with the cooked cauliflower, minced garlic, olive oil, vegetable broth, nutritional yeast, lemon juice, onion powder, salt, and black pepper. Blend until smooth and creamy.
- 3.
In a large skillet, heat the cauliflower Alfredo sauce over low heat, stirring occasionally until warmed through.
- 4.
Meanwhile, cook the fettuccine pasta according to package instructions until al dente. Drain but reserve ½ cup of the pasta water.
- 5.
Add the cooked pasta to the skillet with the cauliflower Alfredo sauce and mix well to coat the pasta. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is reached.
- 6.
Serve the creamy cauliflower Alfredo pasta immediately, garnished with fresh parsley.
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