Creamy Vegan Cauliflower Cashew Alfredo
Ingredients
- 4 servings pasta of choice, cooked according to package
- 1/2 cup reserved pasta water
- 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 cornstarch
- 1 tablespoon miso paste
- 1/2 teaspoon Dijon mustard
- 1 teaspoon coconut aminos or soy sauce
- juice of 1 lemon
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons nutritional yeast
Garnish
- 1 cup chopped fresh parsley
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 pasta water and set 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 pasta and set aside. Pour Alfredo sauce into the same saucepan and heat over low heat until it begins to thicken and get slightly stretchy, stirring frequently and adding pasta water little by little if needed.
Add cooked pasta back to the pan and toss to coat, adding more pasta water to achieve desired creaminess. Toss in parsley.
