The recipe comes together with minimal ingredients but has big flavor. It's rich, creamy, and thick just like its non-vegan cousin. It's packed with protein and healthy fats which makes it a great Winter dinner to fill your belly and keep you warm. Enjoy!
PREP TIME: 10 minutes
COOK TIME: 10 minutes
TOTAL TIME: 20 minutes
YIELD: about 2 cups of Alfredo sauce, enough for 4-6 servings
1.5 cups cauliflower florets
1 cup soaked cashews*
2-3 cloves garlic
1 tbsp soy sauce/tamari
2 tbsp nutritional yeast
1 tbsp dijon mustard
1/4-1/2 cup water (depending on desired texture)
Combine with cooked pasta of choices and optional veggies such as broccoli, mushrooms, bell pepper, etc.
1. Soak cashews overnight or for at least 2 hours.
2. Bring a pot of water to boil and cook cauliflower for 5-7 minutes or until tender. Drain and set aside. You can also boil water for your noodles at this point.
3. In a blender, combine soaked cashews (drained), cooked cauliflower, garlic, soy sauce, nutritional yeast, dijon mustard, and water. Start with just 1/4 cup of water and add more as needed when desired texture is reached.
4. Combine Alfredo sauce with cooked pasta and option veggies. Top with nutritional yeast and fresh ground salt and pepper.