Creamy Vegan Cauliflower Cashew Alfredo
This creamy vegan cauliflower cashew alfredo is a game-changer for pasta lovers. It's made with raw cashews, cauliflower, and a blend of flavorful ingredients that create a rich, cheesy sauce without any dairy. Perfect for a quick and healthy weeknight dinner, this alfredo sauce is not only vegan but also gluten free and oil free, making it a great addition to your recipe collection.
Servings 4
Calories 306kcal
Equipment
- High Speed Blender
- Medium Saucepan
Ingredients
- ½ pound fettuccini or linguine gluten free if desired
- 1 cup cauliflower florets
- ½ cup raw cashews
- 4 garlic cloves
- ¼ yellow onion
- ½ - ⅔ cup pasta water or plain plant based milk
- 1 tbsp white miso paste
- ½ tsp dijon mustard
- 2 tsp coconut aminos
- 1 lemon, juiced
- 1 tsp salt
- ½ tsp black pepper
- ¼ cup nutritional yeast
- ¼ cup fresh flat leaf parsley chopped, for garnish
Instructions
- Fill a medium saucepan half full with water and place on stove over high heat. Add cauliflower, cashews, garlic, and onion. Boil for 10 minutes until cauliflower is VERY soft - should crumble easily when pierced with a fork.
- Drain water and transfer the cauliflower, cashews, garlic and onion to a high speed blender. Meanwhile, fill the same medium sauce pan with water and cook pasta according to package instructions while you finish making sauce.
- Drain cooked pasta, reserving 2/3 cup of pasta water and set aside. Return the cooked pasta to the pan.
- Add the remaining ingredients along with 1/2 cup of pasta water to the blender and blend on high until super smooth and creamy. Add more water if needed. Season to taste.
- Pour blended Alfredo sauce over the noodles and stir to coat, adding pasta water little by little if needed.
- Sprinkle with parsley and serve hot, topped with fresh cracked black pepper, reserving a little extra parsley for a finishing garnish.
Notes
*Reserve any leftover sauce in an airtight container to be stored in the fridge for up to 5 days or in the freezer for up to 6 months. Reheat on stove and toss with cooked pasta right before serving.
*Miso Paste and Nutritional Yeast are what give this recipe its cheesy flavor! I have made it with just one or the other before, so feel free to do so, but the BEST flavor is achieved by using both.
Nutrition
Calories: 306kcal | Carbohydrates: 47g | Protein: 17g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 369mg | Potassium: 677mg | Fiber: 7g | Sugar: 4g
