Creamy Vegan Alfredo

Ingredients

• 12 ounces cauliflower florets*
• ½ cup raw cashews
• ¼ cup extra-virgin olive oil
• ½ cup water
• 2 garlic cloves
• 2 tablespoons lemon juice, freshly squeezed
• 2 tablespoons nutritional yeast
• 1 teaspoon sea salt
• ½ teaspoon Dijon mustard
• Black pepper, freshly ground
• 1 (16-ounce) package fettuccine pasta
• Chopped fresh parsley

Method

1. First, bring a large pot of salted water to a boil. Add the cauliflower and cashews and boil until the cauliflower is fork-tender, about 8 minutes. Drain and transfer to a blender. Add the olive oil, water, garlic, lemon juice, nutritional yeast, salt, mustard, and several grinds of pepper. Blend until creamy.
2. Then, cook the pasta in a large pot of salted boiling water according to the package directions, or until al dente. Drain the pasta, reserving 1 cup of the starchy pasta water.
3. Next, move the pasta back to the pot, pour the sauce over the pasta and toss to coat. If the sauce is too thick, add some of the reserved pasta water until it’s creamy.
4. After that, sprinkle with parsley and season to taste.

About this recipe

Lowflame publishes general food information, not medical advice. If you are managing a medical condition, are pregnant, or have a food allergy, check the ingredient list against your own needs and speak to a qualified professional before making changes to your diet.