Imagine twirling a fork full of luxuriously creamy pasta without the heavy calories or dairy guilt - that's exactly what this Cauliflower Cashew Alfredo delivers! This game-changing vegan recipe transforms humble ingredients into a restaurant-worthy dish that will make you forget all about traditional cream-based sauces. Whether you're a plant-based foodie, gluten-sensitive, or just someone craving a healthier comfort food, this recipe is about to become your new obsession.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 head of cauliflower, chopped
- 1 cup raw cashews, soaked
- 2 cups vegetable broth
- 2 cloves garlic
- Salt and pepper to taste
- 200g pasta (gluten-free)
Instructions
- Begin by preparing the ingredients. Chop the cauliflower into small florets and set aside. If you haven't done so already, soak the raw cashews in water for at least 4 hours or overnight to soften them.
- Once the cashews are soaked, drain and rinse them under cold water. This will help remove any excess starch and improve their texture.
- In a large pot, bring water to a boil and cook the gluten-free pasta according to package instructions. Reserve about 1/2 cup of pasta water before draining the pasta, then set the pasta aside.
- In a separate pot, combine the chopped cauliflower, soaked cashews, garlic cloves (peeled), and vegetable broth. Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to a simmer and cover the pot. Cook for about 10-15 minutes, or until the cauliflower is tender and easily pierced with a fork.
- After the cauliflower is cooked, remove the pot from the heat. Using a slotted spoon, transfer the cauliflower, cashews, and garlic to a blender. Add a pinch of salt and pepper to taste.
- Blend the mixture until smooth and creamy, adding some of the reserved pasta water if needed to reach your desired consistency. Taste and adjust the seasoning with more salt and pepper if necessary.
- In a large mixing bowl, combine the cooked pasta with the cauliflower cashew Alfredo sauce. Toss well to ensure the pasta is evenly coated with the sauce.
- Serve the dish hot, garnished with additional salt, pepper, or your favorite herbs if desired. Enjoy your delicious and creamy Cauliflower Cashew Alfredo!
Tips
- Cashew Soaking Secret: For the smoothest, creamiest sauce, soak your cashews for at least 4-8 hours. If you're short on time, you can use hot water and soak for 30-60 minutes.
- Texture Matters: When blending the sauce, start slow and gradually increase blender speed to achieve that silky-smooth consistency.
- Pasta Water Magic: Always reserve some pasta water before draining. The starchy liquid helps bind the sauce and can be used to adjust thickness.
- Flavor Boosters: Feel free to add nutritional yeast for a cheesy flavor, or a splash of lemon juice for brightness.
- Make-Ahead Friendly: This sauce can be prepared in advance and stored in the refrigerator for 3-4 days, making meal prep a breeze!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 15g
Fat: 18g
Saturated Fat: g
Cholesterol: 0mg