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
- 1 1/2 tsp salt
- 1/2 tsp ground pepper
Optional
- 2 tbsp vegan butter
- Vegan Parmesan
Preparation
Bring a large pot of water to boil. Add a couple tablespoons of salt to the boiling water. 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. Then 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. Then add the steamed cauliflower and blend again until smooth. Pour the sauce over the mushrooms and bring the heat to low. Simmer for 3 minutes.
Add the nutritional yeast, salt, and 1/2 teaspoon pepper to the sauce and mix. Once the noodles are cooked, transfer them straight from the pot to the sauce using tongs. Add 1/2 cup of hot pasta water to the pasta and mix all together until the noodles are fully coated with sauce.
Tips
You can add vegan parmesan on top.
To make the sauce richer, add 1-2 tablespoons of vegan butter.
Feel free to add other vegetables besides mushrooms.
Finish with freshly cracked pepper, a pinch of salt if needed, and chopped fresh herbs like thyme or parsley.
