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CAULIFLOWER FETTUCCINE ALFREDO
GUILT FREE, CREAMY, DAIRY FREE & can be EASILY made GF! TAG YOUR PEOPLE.
Vegan Cauliflower fettuccine Alfredo
1 lb pasta of choice
1 small yellow onion, finely chopped
5 garlic cloves, minced
2 tbsp olive oil
1 cup mushrooms, sliced
small handful of Thyme, chopped
1/2 cup raw cashews
2 cups filtered water
1/2 cauliflower head (cut into florets)
4 tbsp nutritional yeast
fresh parsley, chopped
2 tbsp vegan butter (I like miyokos creamery brand) [optional] Vegan Parmesan
1 1/2 tsp salt
1/2 tsp ground pepper
1.Bring a large pot of water to boil. Add a couple tbsp of salt to the boiling water. Cook the pasta (follow the directions on your pasta box.)
2.Meanwhile in a large deep pan over medium heat, add 2 tbsp oil and sauté garlic and onions for 6 minutes. Season with a pinch of salt then add mushrooms and chopped thyme and sauté for 7 minutes. Then steam cauliflower florets until tender, takes about 6-8 minutes.
3.In a high speed blender combine raw cashews (you don’t have to soak cashews) and 2 cups filtered water. Blend on high speed for 1 minute or until fully smooth. Then add steamed cauliflower and blend again until smooth. Pour sauce over mushrooms and bring heat to low. Simmer for 3 mins.
4.Add the nutritional yeast, salt and 1/2 tsp pepper to the sauce, mix then once noodles are cooked, using tongs transfer the noodles straight from the pot to the sauce. Add 1/2 cup of hot pasta water to the pasta and mix all together until noodles are fully coated with sauce. *Tips: You can add vegan parmesan on top. If you would like to make the sauce a little more rich, you can add 1-2 tbsp vegan butter, so tasty! Lastly feel free to add any other veggies or add in besides the mushrooms.
5.Finish off with freshly cracked pepper, a pinch of salt if needed and chopped fresh herbs like more thyme or parsley!