Creamy Vegan Cauliflower Alfredo
Ingredients
- 250g pasta of choice
- 2 cups cauliflower florets
- 4 Tbsp olive oil
- 4 large cloves garlic, minced
- 4 Tbs tapioca or cornstarch
- 1 3/4 - 2 cups almond milk
- Salt and pepper to taste
- 1/4 cup cashew parmesan
- 5 Tbs nutritional yeast
- 1/2 tsp garlic powder
- 1 cup frozen peas thawed
- 3 cups baby spinach
- 1/4 cup crispy onion sprinkle
- Chilli flakes
Cashew parmesan
- 3/4 cup raw cashews
- 3 Tbsp nutritional yeast
- 3/4 tsp sea salt
- 1/4 tsp garlic powder
Crispy onion sprinkle
- 1 medium onion, halved and sliced
- 1 cup plain almond milk
- 1/3 cup flour
- 1/4 tsp ground pepper
- 1/4 tsp salt
- Olive oil
Preparation
Preheat oven to 200C, toss the cauliflower in 1 Tbs olive oil and season. Place on a lined baking tray and bake for 30 mins until golden.
Cook pasta according to instructions. Drain and cover. Set aside.
Heat a large skillet over medium heat. Once hot, add oil and garlic. Stir quickly. Reduce heat slightly and add tapioca and whisk to combine. Cook for about a minute and then add the almond milk in small amounts, whisking continuously to prevent clumps.
Transfer to a high speed blender and add cauliflower, salt, pepper, cashew parmesan, nutritional yeast, garlic powder, and blend until creamy. Return to skillet and cook on medium heat until it starts to boil, reduce heat and simmer until thickened, stirring frequently.
Add pasta, spinach and peas to sauce and toss to combine. Cook for 1-2 minutes to warm through and until the spinach wilts. Mix in the crispy onion and serve with additional parmesan and chilli flakes.
Cashew parmesan
Add ingredients to a food processor and pulse until a fine crumb consistency is achieved.
Crispy onion sprinkle
Preheat oven to 200C. Combine onions and milk in a medium bowl and soak for 15 mins. Drain and return the onions to the bowl. Sprinkle with flour, pepper and salt and toss to coat. Transfer to a lined baking sheet. Coat with olive oil and bake for 25 mins, stirring once or twice, until crisp.
