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Easy Creamy Cashew Cauliflower Alfredo

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Hello friends! This is my first attempt at vegan cauliflower Alfredo sauce! I know, right?! 4.5 years of veganism and I am STILL reinventing old favorites. I don’t consider myself a huge pasta lover. It’s not something I typically crave unless it comes in the form of mac n’ cheese, but when I was stuck in the house for two days in a snow storm,  all I could think about was comfort food.

The recipe comes together with minimal ingredients but has big flavor. It’s rich, creamy, and thick just like its non-vegan cousin. It’s packed with protein and healthy fats to help fill your belly and keep you warm. Enjoy!

Further Food Nutritionist Commentary:

Who said being vegan required giving up the creamy dishes we all know and love? This alfredo recipe does not sacrifice flavor while providing a healthy dose of plant based protein from cashews and the nutrient powerhouse known as cauliflower. It is packed with fiber, vitamin B6, and some protein too. This gives the recipe the illusion of creaminess without the dairy.

By Guramrit Khalsa

Easy Creamy Cashew Cauliflower Alfredo

  • Prep Time:10 minutes
  • Cook Time:10 minutes
  • Servings: 6

Ingredients

1.5 cups cauliflower florets
1 cup soaked cashews
2-3 cloves garlic
1 tablespoon soy sauce/tamari
2 tablespoons nutritional yeast
1 tablespoon dijon mustard
1/4-1/2 cup water (depending on desired texture)
pasta of choice

optional veggies such as broccoli, mushrooms, bell pepper, etc.

Instructions

1. Soak cashews overnight or for at least 2 hours.
2. Bring a pot of water to boil and cook cauliflower for 5-7 minutes or until tender.
3. Drain and set aside. You can also boil water for your noodles at this point.
4. In a blender, combine soaked cashews (drained), cooked cauliflower, garlic, soy sauce, nutritional yeast, dijon mustard, and water. Start with just 1/4 cup of water and add more as needed when desired texture is reached.
5. Combine Alfredo sauce with cooked pasta and optional veggies. Top with nutritional yeast and fresh ground salt and pepper.

1. Soak cashews overnight or for at least 2 hours. 2. Bring a pot of water to boil and cook cauliflower for 5-7 minutes or until tender. 3. Drain and set aside. You can also boil water for your noodles at this point. 4. In a blender, combine soaked cashews (drained), cooked cauliflower, garlic, soy sauce, nutritional yeast, dijon mustard, and water. Start with just 1/4 cup of water and add more as needed when desired texture is reached. 5. Combine Alfredo sauce with cooked pasta and optional veggies. Top with nutritional yeast and fresh ground salt and pepper.

Nutrition Information

Per Serving (sauce only):  Calories: 82; Total Fat: 6 g; Saturated Fat: 1 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 112 mg; Potassium: 50 mg; Carbohydrate: 4 g; Fiber: 1 g; Sugar: 1 g; Protein: 3 g

Nutrition Bonus: Vit C: 12%; Iron: 2%; Calcium: 1%

Want to add a protein boost to your alfredo? Add some Further Food Collagen. Learn more here.

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2 thoughts on “Easy Creamy Cashew Cauliflower Alfredo

  1. Pingback: Cauliflower Cashew Alfredo Sauce Recipe - Creamy Cashew Cauliflower Alfredo » The Glowing Fridge

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