Creamy Vegan Cauliflower Cashew Alfredo
Ingredients
- 4 servings pasta of choice
- 1/2 cup pasta water (reserved)
- 1 cup cauliflower florets
- 1/3 cup raw cashews
- 3 garlic cloves
- 1/4 yellow onion
- 1/2 - 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 and pepper
- 3 tablespoons nutritional yeast
- 1 cup fresh parsley, chopped, for garnish
Preparation
Add cauliflower, cashews, garlic, and onion to a medium sauce pan covered with water. Boil for 15 minutes until cauliflower is very soft.
Drain and transfer to a high speed blender. Meanwhile, cook pasta in same pot being sure to reserve 1/2 cup pasta water and set aside.
Add remaining ingredients to blender with cauliflower and cashews and blend on high until super smooth and creamy. Season to taste.
Drain pasta and set aside, reserving 1/2 cup of pasta water. Pour Alfredo sauce into same saucepan and heat over low heat to warm, 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!
