Creamy Vegan Cauliflower Cashew Alfredo
Ingredients
- 4 servings pasta of choice
- 1 cup cauliflower florets
- 1/3 cup raw cashews
- 3 garlic cloves
- 1/4 yellow onion
- 1/2 to 2/3 cup water (start with 1/2 cup)
- 3 tablespoons tapioca flour, arrowroot powder, or corn starch
- 1 tablespoon miso paste
- 1/2 teaspoon Dijon mustard
- 1 teaspoon coconut aminos or soy sauce
- 1 lemon, juiced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons nutritional yeast
- 1/2 cup reserved pasta water
Garnish
- 1 cup fresh parsley, chopped
Preparation
Add cauliflower, cashews, garlic, and onion to a medium saucepan covered with water and boil for 15 minutes until cauliflower is very soft.
Drain and transfer to a high-speed blender. Meanwhile, cook pasta in the same pot, reserving 1/2 cup of pasta water and setting it aside.
Add the remaining ingredients to the blender with the cauliflower and cashews, and blend on high until super smooth and creamy. Season to taste.
Drain the pasta and set aside. Pour the Alfredo sauce into the same saucepan and heat over low heat to warm, stirring frequently, and adding pasta water little by little if needed.
Add the cooked pasta back to the pan and toss to coat, adding more pasta water to achieve desired creaminess. Toss in the parsley.
