Recipe: Pasta with Cauliflower-Cashew Alfredo Sauce
adapted from the book Nut Butter Universe
Ingredients:
- 1 cup raw cashews, soaked overnight
- 1 head cauliflower, cored and cut into 1-inch pieces
- 1 pound pasta of choice
- 1 cup hot vegetable broth
- 1/4 cup plain unsweetened almond milk
- 4 scallions, chopped
- 3 Tbsp nutritional yeast
- 1/4 cup cooking wine
- 3 Tblsp fresh lemon juice
- 1/2 tsp garlic powder
- 1/8 tsp. cayenne pepper
- 1/2 tsp salt
- 1 cup cherry or grape tomatoes, halved lengthwise
- 2 Tbsp pitted kalamata olives, halved
- 2 Tbsp fresh minced parsley, basil, or chives
Directions:
- Steam the cauliflower until just tender. Remove from the heat, uncover, and set aside
- Cook the pasta in a pot of boiling salted water until just tender. Drain well and return to the pot
- While the pasta is cooking, drain the soaked cashews and transfer to a high speed blender or food processor
- Add the 1 cup of hot broth, and process until smooth and creamy
- Add 2 cups of the steamed cauliflower, almond milk, scallions, nutritional yeast, wine, lemon juice, garlic powder, cayenne, 1/2 teaspoon salt, and blend until very smooth
- Taste and adjust the seasonings if needed
- For a thicker sauce, add more cauliflower. For a thinner sauce add more almond milk
- Add the sauce to the cooked, drained pasta
- Add the tomatoes, any remaining cauliflower, and the olives, and toss gently to combine
- Serve hot sprinkled with parsley