Vegan Alfredo Sauce
Ingredients
The sauce
-
12
ounces
cauliflower florets
-
½
cup
raw cashews
-
¼
cup
extra-virgin olive oil
-
½
cup
water
-
2
cloves
garlic
-
2
tablespoons
fresh lemon juice
-
2
tablespoons
nutritional yeast
-
1
teaspoon
sea salt
-
½
teaspoon
Dijon mustard
-
to taste
freshly ground black pepper
The pasta
-
1
16-ounce package
fettuccine pasta
-
to taste
chopped fresh parsley
Instructions
- 1. Boil salted water in a large pot and add the cauliflower and cashews, cooking until the cauliflower is fork-tender, about 8 minutes.
- 2. Drain the cauliflower and cashews, then transfer them to a blender.
- 3. Add olive oil, water, garlic, lemon juice, nutritional yeast, salt, mustard, and pepper to the blender, and blend until smooth and creamy.
- 4. Cook the fettuccine in salted boiling water according to the package directions until al dente, then drain, reserving 1 cup of pasta water.
- 5. Return the pasta to the pot, pour the sauce over it, and toss to coat. If the sauce is too thick, add reserved pasta water until creamy.
- 6. Sprinkle with parsley and season to taste before serving.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
8g
Sodium
300mg
Cholesterol
0mg
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