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, and cook the pasta according to the directions on the package.
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, taking 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, simmering for 3 minutes.
Add the nutritional yeast, salt, and 1/2 teaspoon pepper to the sauce, mix well, then 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 to the pasta, and mix all together until the 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.
