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 (optional)
- 1 1/2 tsp salt
- 1/2 tsp ground pepper
Preparation
Bring a large pot of water to a boil. Add a couple of tablespoons of salt to the boiling water. Cook the pasta according to the package directions.
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 the 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 smooth. 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 nutritional yeast, salt, and 1/2 teaspoon pepper to the sauce and mix. Once the noodles are cooked, transfer them directly from the pot to the sauce using tongs. Add 1/2 cup of hot pasta water to the pasta 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.
For a richer sauce, add 1-2 tablespoons of vegan butter.
Feel free to incorporate additional vegetables beyond mushrooms.
