Vegan Cauliflower Fettuccine Alfredo
Ingredients
- 1 lb pasta of choice
- 1 small yellow onion, finely chopped
- 5 garlic cloves, minced
- 2 tbsp olive oil
- 1 cup mushrooms, sliced
- small handful of Thyme, chopped
- 1/2 cup raw cashews
- 2 cups filtered water
- 1/2 cauliflower head (cut into florets)
- 4 tbsp nutritional yeast
- fresh parsley, chopped
- 2 tbsp vegan butter (optional)
- Vegan Parmesan
- 1 1/2 tsp salt
- 1/2 tsp ground pepper
Preparation
Bring a large pot of water to a boil and add a couple tablespoons of salt. Cook the pasta according to the directions on the package.
Meanwhile, in a large deep pan over medium heat, add 2 tablespoons of oil and sauté garlic and onions for 6 minutes. Season with a pinch of salt, then add mushrooms and chopped thyme and sauté for 7 minutes. Steam cauliflower florets until tender, about 6-8 minutes.
In a high-speed blender, combine raw cashews and 2 cups of filtered water. Blend on high speed for 1 minute or until fully smooth. Add the steamed cauliflower and blend again until smooth. Pour the sauce over the mushrooms, bring the heat to low, and simmer for 3 minutes.
Add the nutritional yeast, salt, and 1/2 teaspoon pepper to the sauce and mix. Once the noodles are cooked, use tongs to transfer them straight from the pot to the sauce. Add 1/2 cup of hot pasta water and mix until the noodles are fully coated with sauce.
Finish with freshly cracked pepper, a pinch of salt if needed, and chopped fresh herbs like thyme or parsley.
Tips
You can add vegan parmesan on top.
If you would like to make the sauce a little more rich, add 1-2 tablespoons of vegan butter.
Feel free to add any other veggies or add-ins besides the mushrooms.
