Dairy Free Cauliflower Alfredo
Ingredients
The pasta
-
16
oz
gluten free spaghetti or linguine
The sauce
-
6
cups
cauliflower florets
-
1
cup
raw cashews, soaked overnight
-
2
Tbsp
nutritional yeast
-
1
Tbsp
fresh lemon juice
-
2
cloves
garlic
-
1½
tsp
fine sea salt
-
¼
tsp
freshly ground black pepper
-
Chopped
for garnish
parsley
Instructions
- 1. Cook the pasta in boiling salted water for 1 minute less than package directions for al dente.
- 2. In another pot, boil cauliflower florets until tender, about 8 minutes.
- 3. Transfer the cooked cauliflower to a blender, reserving the water.
- 4. Rinse and drain the soaked cashews, then add them to the blender with nutritional yeast, lemon juice, garlic, salt, pepper, and 2 cups of hot reserved water.
- 5. Blend on high until smooth and glossy, adding more water if needed.
- 6. Toss the cooked pasta in the sauce, garnish with parsley, and serve.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
10g
Total carbohydrates
32g
Total protein
9g
Sodium
400mg
Cholesterol
0mg
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