Whenever you crave alfredo sauce however need (or want) to make a more healthy alternative, this Vegan Cauliflower Alfredo is the proper go-to different. PS: You’ve simply gotten “fortunate”!
Are you able to consider how cauliflower has taken over prior to now few years? It began with cauliflower mashed potatoes, then cauliflower rice, and now cauliflower will be present in pizza crust, and types of grocery gadgets. I admit I’m a believer in all issues cauliflower.
And our Good Luck Pasta appeared like a enjoyable match. So many holes, nooks, and crannies for the sauce to cling to!
When roasted, mashed, or grilled, cauliflower actually transforms into a chic vegetable that loves to hang around and onto different flavors. And the well being advantages are wonderful!
Not solely is cauliflower low in energy nevertheless it additionally incorporates plenty of nutritional vitamins and minerals and occurs to be excessive in fiber too! So, with cauliflower as the bottom of this sauce, we’re off to an incredible begin.
Attempting to emulate creamy alfredo will be difficult, however cashew nuts are the proper answer. My first introduction to the magic of cashew nuts was with my good friend Lisa who on the time was consuming “uncooked”.
She swore that spinning cashews in a processor made “Parmesan” like cheese crumbles. Guess what? It’s truly fairly darn shut.
So, the cashews right here assist taste the alfredo, and the addition of white miso, lemon juice, and the seasonings simply add layers of taste.
It’s stunning truly. The household beloved it. I made a decision so as to add toasted pine nuts and breadcrumbs so as to add some crunch and parsley was wanted for a pop of colour (like the proper impartial outfit).
Whether or not you’re vegan, or simply consuming plant-based a couple of days per week (that’s what we love to do!), this Vegan Cauliflower Alfredo will likely be an incredible addition to your menu planning. I used the additional sauce and drizzled it over steamed broccoli later within the week.
Whenever you make this recipe, I’d love to listen to your concepts and cooking inspirations!
With St. Patty’s Day simply across the nook, you could need to try a few of these different Good Luck recipes:
14 oz. bag of Good Luck Pasta (or sub any quick or lengthy pasta form!)
1 head cauliflower, yielding approx. 4-5 cups florets
1 cup uncooked cashews
3 T. contemporary lemon juice
2 T. white miso
2 t. garlic powder
2 t. onion powder
1 t. kosher salt
1 cup water
½ cup panko breadcrumbs, toasted
¼ cup contemporary parsley, chopped
¼ cup pine nuts, toasted
1–2 T. contemporary lemon zest
In a big pot, convey plenty of water to a boil. Gently boil cauliflower and cashews for roughly 15-20 minutes till tender. Drain.
Place cauliflower and cashews in a Vitamix or blender.
Add lemon juice, miso, all seasoning, and water to blender and blend till easy.
Prepare dinner pasta in keeping with bundle instructions and drain.
Place pasta in a big bowl and add and toss cauliflower sauce to style.
Chances are you’ll not want all of the sauce! I had about 1 cup of sauce leftover. Save sauce within the fridge for as much as one week.
Plate pasta and high with panko breadcrumbs, pine nuts, lemon zest, and contemporary parsley! Serve and luxuriate in!
Leftover sauce can be utilized as a smear or base for grilled tuna or different fish. Drizzle over roasted greens too. Versatile sauce – use your creativeness!