Victor Protasio
Hands-On Time
20 Mins
Total Time
20 Mins
Yield
Serves 4

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.

How to Make It

Step 1

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.

Step 2

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

Step 3

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.)

You May Like

Ratings & Reviews

/5
Reviews
five_whole_stars