Creamy Vegan Cauliflower Cashew Alfredo
Ingredients
4 portions of pasta, cooked according to the package, 1/2 C pasta water is reserved.
1 C cauliflower flower
1/3 C raw cashew
3 cloves of garlic
1/4 yellow onion
1/2 – 2/3 C water (start with 1/2 C)
3 TBSP tapioca flour, arrowroot powder or cornstarch
1 TBSP miso paste
1/2 teaspoon Dijon mustard
1 teaspoon of coconut aminos or soy sauce
1 lemon, juiced
1/2 teaspoon of salt and pepper
3 TBSP nutritional yeast
Chopped 1 C fresh parsley for garnish
Directions
Add the cauliflower, cashews, garlic, and onion to a medium saucepan filled with water. Boil for 15 minutes until the cauliflower is VERY soft.
Strain and transfer to a high speed blender. Meanwhile, cook the pasta in the same pot by separating 1/2 C of pasta water and set aside.
Add remaining ingredients to blender with cauliflower/cashews and blend on high speed until super smooth and creamy. Season to taste.
Drain the pasta and set it aside, reserve 1/2 cup of pasta water. Pour the Alfredo sauce into the same pot and heat it over low heat, stirring frequently and adding the 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. Add in the parsley
https://freerecipenetwork.com/creamy-vegan-cauliflower-cashew-alfredo/