Creamy Cauliflower Cashew Alfredo
Ingredients
- 4 servings pasta of choice
- 1/2 cup reserved pasta water
- 1 cup cauliflower florets
- 1/3 cup raw cashews
- 3 garlic cloves
- 1/4 yellow onion
- 1/2 to 2/3 cup water
- 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
- 1/2 teaspoon salt and pepper
- 3 tablespoons nutritional yeast
Garnish
- 1 cup fresh parsley, chopped
Preparation
Add cauliflower, cashews, garlic, and onion to a medium saucepan covered with water. Boil for 15 minutes until cauliflower is very soft.
Drain and transfer to a high-speed blender. Meanwhile, cook pasta in the same pot, reserving 1/2 cup pasta water and setting it aside.
Add remaining ingredients to the blender with the cauliflower and cashews, and blend on high until super smooth and creamy. Season to taste.
Drain the pasta and set aside. Pour the Alfredo sauce into the same saucepan and heat over low heat until it begins to thicken and get slightly stretchy, stirring frequently and adding pasta water little by little if needed.
Add the cooked pasta back to the pan and toss to coat, adding more pasta water to achieve desired creaminess. Toss in parsley.
Notes
Serves 4
