Vegan Creamy Cauliflower Cashew Alfredo is a velvety and guilt-free alternative to traditional Alfredo sauce, blending the smoothness of cauliflower with the richness of cashews for a luscious texture. This plant-based Alfredo is not only dairy-free but also indulgently flavorful, creating a comforting and satisfying pasta dish. The cauliflower-cashew combination offers a creamy, nutty essence, proving that cruelty-free options can be just as decadent and delicious.
Ingredients:
Serves 4
- 4 servings pasta of choice, cooked according to package, 1/2 C of pasta water reserved
- 1 C cauliflower florets
- 1/3 C raw cashews
- 3 garlic cloves
- 1/4 yellow onion
- 1/2 – 2/3 C water (start with 1/2 C)
- 3 TBSP tapioca flour, arrowroot powder, or corn starch
- 1 TBSP miso paste
- 1/2 tsp Dijon mustard
- 1 tsp coconut aminos or soy sauce
- 1 lemon, juiced
- 1/2 tsp salt and pepper
- 3 TBSP nutritional yeast
- 1 C fresh parsley, chopped, for garnish
Instructions:
- Add cauliflower, cashews, garlic, and onion to a medium sauce pan covered with water. Boil for 15 minutes until cauliflower is VERY soft.
- Drain and transfer to a high speed blender. Meanwhile, cook pasta in same pot being sure to reserve 1/2 C pasta water and set aside.
- Add remaining ingredients to blender with cauliflower/cashews and blend on high until super smooth and creamy. Season to taste.
- Drain pasta and set aside. Pour Alfredo sauce into same saucepan and heat over low heat until it begins to thicken and get slightly “stretchy” (like cheese), stirring frequently, and adding pasta water little by little if needed.
- Add cooked pasta back to the pan and toss to coat, adding more pasta water to achieve desired creaminess. Toss in parsley!
