Rating: 4.5 stars
26 Ratings
  • 5 star values: 20
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
  • 26 Ratings

If you’ve been looking for a creamy, vegan pasta sauce recipe, look no further. This simple number combines cauliflower, cashew milk, and nutritional yeast for an entirely plant-based rendition of a classic alfredo. Cashews are the secret ingredient to many dairy-free swaps—they add smooth body that almonds and other nuts just can’t compete with. Finish your bowl in a restaurant-worthy upgrade with a dusting of lemon zest and a shower of chopped, fresh parsley leaves. Pro tip: Nutritional yeast adds a cheese-like flavor to dairy-free dishes. Try leftovers on popcorn or added to a romaine salad for something Caesar-esque.

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Credit: Victor Protasio

Recipe Summary test

hands-on:
20 mins
total:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place cauliflower, cashew milk, and garlic in a saucepan. Cover and cook over medium, stirring occasionally, until cauliflower is tender and most of the cashew milk is absorbed, 12 to 15 minutes.

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  • Transfer mixture to a blender. Add nutritional yeast, salt, pepper, nutmeg, and ¼ cup water. Process until very smooth, scraping down sides as needed.

  • Toss pasta with sauce until evenly coated. Top with parsley and several grinds of pepper. (Sauce can be stored in an air-tight container in the refrigerator for upt to 3 days or in the freezer for up to 1 month.)

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