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 (I like miyokos creamery brand) [optional]
- Vegan Parmesan [optional]
- 1 1/2 tsp salt
- 1/2 tsp ground pepper
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, which takes about 6-8 minutes.
In a high speed blender combine raw cashews and 2 cups filtered water. Blend on high speed for 1 minute or until fully smooth. Then add steamed cauliflower and blend again until smooth. Pour sauce over mushrooms and bring heat to low. Simmer for 3 minutes.
Add the nutritional yeast, salt and 1/2 teaspoon pepper to the sauce, mix then once noodles are cooked, using tongs transfer the noodles straight from the pot to the sauce. Add 1/2 cup of hot pasta water to the pasta and mix all together until noodles are fully coated with sauce.
Finish off with freshly cracked pepper, a pinch of salt if needed and chopped fresh herbs like more thyme or parsley!
Tips
You can add vegan parmesan on top.
If you would like to make the sauce a little more rich, you can add 1-2 tablespoons of vegan butter.
