Creamy Cashew Alfredo Pasta

Ingredients

• 1 cup cauliflower florets
• 1/3 cup raw cashews
• 3 cloves garlic cloves
• 1/4 medium, roughly chopped yellow onion
• 1/2 to 2/3 cup water (start with 1/2 cup, add more as needed for blending)
• 3 tbsp tapioca flour (or arrowroot powder or corn starch)
• 1 tbsp miso paste
• 1/2 tsp Dijon mustard
• 1 tsp coconut aminos (or soy sauce)
• 1 whole lemon lemon juice
• 1/2 tsp salt and pepper (to taste)
• 3 tbsp nutritional yeast
• 4 servings pasta (of choice, cooked according to package directions)
• 1/2 cup pasta water (reserved from cooking pasta)
• 1 cup fresh parsley (chopped, for garnish)

Instructions

1. 1

   Add cauliflower, cashews, garlic, and onion to a medium saucepan covered with water. Boil for 15 minutes until cauliflower is very soft.

2. 2

   Drain the boiled vegetables and transfer to a high-speed blender. In the same saucepan, cook pasta according to package directions, reserving 1/2 cup pasta water and setting aside.

3. 3

   Add water, tapioca flour, miso paste, Dijon mustard, coconut aminos, lemon juice, salt, pepper, and nutritional yeast to the blender with the cauliflower mixture. Blend on high until super smooth and creamy. Season to taste.

4. 4

   Pour the Alfredo sauce into the saucepan and heat over low heat until it begins to thicken and get slightly stretchy (like cheese), stirring frequently and adding pasta water little by little if needed.

5. 5

   Add cooked pasta back to the pan and toss to coat, adding more pasta water to achieve desired creaminess. Toss in parsley and serve.

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