Cauliflower Alfredo Sauce
Author -Yields: 4 servings
Ingredients
Cauliflower Alfredo sauce
- 1 small head cauliflower, thick stem removed and cut into florets and pieces (about 1 lb after preparation)
- 1 cup unsweetened oat, cashew, or soy milk
- 1/4 cup nutritional yeast
- 1 tablespoon white miso
- 1 1/2 tablespoons freshly squeezed lemon juice
- 2 tablespoons raw cashew butter, tahini, or shelled hemp hearts (alternatively, you can use 1/4 cup soaked and drained raw cashews)
- 1 clove raw garlic
- 1/2 teaspoon fine salt (extra for the pasta water, if making)
- Freshly ground black pepper or crushed red pepper flakes, to taste
Pasta & spinach
- 8 ounces medium pasta shape of choice (I like penne, fusilli, casarecce, and rigatoni for this recipe)
- A few big handfuls of baby spinach or washed and chopped kale leaves
- cashew parmesan cheese (optional, for serving)
Instructions
- Bring a large pot of water to a boil. Fit the pot with a steamer attachment. Steam the cauliflower till fork tender (about 10 minutes). If you're preparing the cauliflower Alfredo spinach pasta, reserve the boiling water.
- To prepare the cauliflower Alfredo sauce, add the cooked cauliflower, milk, nutritional yeast, miso, lemon juice, nut/seed butter, hemp hearts, or cashews, garlic, and sea salt to a powerful blender. Blend till smooth. Taste and add freshly ground black pepper or crushed red pepper to your liking.
- To prepare the pasta: remove the steamer attachment from the boiling water once the cauliflower is ready. Salt the water. Add the pasta and cook according to package instructions. In the last 3 minutes of cooking time, add the spinach or kale to the pasta and simmering water.
- Drain the pasta and greens and return them to the pot. Add the blended cauliflower Alfredo sauce. Mix everything and adjust salt as needed; add freshly ground black pepper to taste. Serve, topped with cashew parmesan if desired.