Indulge in the creamy, cheesy goodness of this vegan Alfredo sauce made with cauliflower and cashews. It's quick to make, incredibly flavorful, and perfect for a satisfying weeknight dinner.
Ingredients:
- 2 cups cauliflower florets
- 1/2 cup raw cashews, soaked in water for 2 hours or overnight
- 3 cloves garlic, minced
- 1 tablespoon nutritional yeast
- 1 tablespoon lemon juice
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup vegetable broth
- 8 ounces fettuccine pasta
- 2 tablespoons chopped fresh parsley, for garnish
Instructions:
Bring water to a boil in a large pot
Follow the directions on the package to cook the fettuccine until it is al dente
Remove the water and set it aside
The cauliflower florets should be steamed in a different pot for about 10 minutes, or until they are soft
Put the steamed cauliflower, cashews that have been soaked, nutritional yeast, lemon juice, onion powder, salt, pepper, and vegetable broth in a blender
Mix until it's creamy and smooth
Put the sauce that was blended back into the pot
Heat it over low heat and stir it every now and then until it's hot all the way through
Toss the cooked fettuccine with the sauce to make sure it's evenly covered
Serve hot with fresh parsley chopped on top
Have fun!
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