Dairy-free, creamy and delicious. This vegan alfredo is a must-try for those who are transitioning into a plant-based diet. 🍝🍃
✨ 𝒔𝒂𝒗𝒆 𝒂𝒏𝒅 𝒕𝒓𝒚 ✨
4 servings fettuccine or linguine I used Banza’s gluten free chickpea-based linguine
1 C cauliflower florets
1/3 C raw cashews
3 garlic cloves
1/4 yellow onion
1/2 – 2/3 C water or plain plant milk start with 1/2 C
3 TBSP tapioca flour, arrowroot powder, or cornstarch
1 TBSP miso paste
1/2 tsp dijon mustard
1 tsp coconut aminos, liquid aminos or soy sauce
1 lemon, juiced
1/2 tsp salt and pepper
3 TBSP nutritional yeast VERY different from activated yeast
1 C fresh flat leaf parsley, chopped, for garnish
Fill a medium saucepan half full of water and place on the stove over high heat. Add cauliflower, cashews, garlic, and onion. Boil for 15 minutes until the 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 saucepan with water and cook pasta according to package instructions while you finish making sauce.
Add the remaining ingredients to the blender and blend on high until super smooth and creamy. Add more water if needed. Season to taste.
Drain cooked pasta, reserving 1/2 C of pasta water and set aside. Wipe out the saucepan.
Pour blended Alfredo sauce into the same medium saucepan and heat over low heat until it begins to thicken and get slightly “stretchy” (like melted cheese), stirring frequently, and adding pasta water little by little if needed.
Add cooked pasta back into the pan with alfredo sauce and toss to coat, adding more pasta water and heating through to achieve desired creaminess. Toss in parsley and serve hot topped with fresh cracked black pepper and extra parsley.