Creamy Cauliflower Cashew Alfredo ?
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• 4 servings pasta of choice, cooked according to package, 1/2 C of pasta water reserved
• 1 C cauliflower florets
• 1/3 C raw cashews
• 3 garlic cloves
• 1/4 yellow onion
• 1/2 – 2/3 C water (start with 1/2 C)
• 3 TBSP tapioca flour, arrowroot powder, or corn starch
• 1 TBSP miso paste
• 1/2 tsp Dijon mustard
• 1 tsp coconut aminos or soy sauce
• 1 lemon, juiced
• 1/2 tsp salt and pepper
• 3 TBSP nutritional yeast
• 1 C fresh parsley, chopped, for garnish
1️⃣ Add cauliflower, cashews, garlic, and onion to a medium sauce pan covered with water. Boil for 15 minutes until cauliflower is VERY soft.
2️⃣ Drain and transfer to a high speed blender. Meanwhile, cook pasta in same pot being sure to reserve 1/2 C pasta water and set aside.
3️⃣ Add remaining ingredients to blender with cauliflower/cashews and blend on high until super smooth and creamy. Season to taste.
4️⃣ Drain pasta and set aside. Pour Alfredo sauce into same saucepan and heat over low heat until it begins to thicken and get slightly “stretchy” (like cheese), stirring frequently, and adding pasta water little by little if needed.
5️⃣ Add cooked pasta back to the pan and toss to coat, adding more pasta water to achieve desired creaminess. Toss in parsley!