Cauliflower Cashew Alfredo

Cauliflower Cashew Alfredo made with fresh or frozen cauliflower, raw cashews, and Eden Foods Organic Unsweetened EdenSoy.

Hello, friends! 

Since we last chatted I had a birthday spent with M and Flora doing my favorite things. 

We completed a 3.7 mile hike at Seneca Creek State Park, which happens to be the longest hike Flora has ever completed with us!

She had the *best* tongue-hanging-out-of-the-side-of-her-mouth time, even though she was afraid of the geese around the pond trail loop. 

When we got home, she passed in the entry way (her favorite sleeping spot) for most of the rest of the day. 

That’s when we realized that in order to have a calm puppy, we *just* need to hike her for four miles every day.

Easy, right?

On my birthday evening, we ordered a new vegan + gluten free pizza place near us that might be the best I’ve had since going vegan. 

So it was a great day! 

After that, it feels like the month of April was put on fast forward. 

It’s been a whirlwind of appointments, commitments, and chaotic spring energy. 

Do you feel this too, in the springtime, where everything seems to start at once and your energetically pulled in 100 directions?

A lot of my time and energy has also gone into trying to learn to use a new cooktop for work and reschedule all oven recipes for a later date. 

The oven-less saga continues,  however, we did receive an induction cooktop in the meantime so I can continue creating recipes while we wait for new oven parts. 

Luckily, it’s spring time, and most of us are craving fresh and lighter recipes for incoming warmer weather. 

However, we’re back down to the 30’s overnight here in Maryland this week, so I’m still craving warm dinners for the chilly spring eves. 

I’m waiting to plant my seeds outside, but I’m not waiting to make this pasta. 

This Cauliflower Cashew Alfredo is easy to make on the stovetop with a homemade alfredo sauce and spring vegetables. 

What You Need to Make Cauliflower Cashew Alfredo

This Cauliflower Cashew Alfredo is easy to make with a little “shopping” in your freezer and pantry. 

Check yours out and see if you have everything!

Here’s what you need:

• cauliflower florets, fresh or frozen 
• cashews
• nutritional yeast
• Eden Foods Organic Unsweetened EdenSoy
• garlic
• lemon
• Himalayan sea salt
• black pepper
• your favorite pasta
• frozen green peas

That’s it!

How to Make Cauliflower Cashew Alfredo

Add the cauliflower florets to a large saucepan with enough water to cover them.

Bring to a boil then cover, reduce the heat to a simmer, and cook for 8-10 minutes, until fork tender.

Drain the cauliflower and allow them to cool slightly.

Add the steamed cauliflower to a blender with quick-soaked cashews, nutritional yeast, Organic Unsweetened EdenSoy, lemon, garlic, salt, and pepper.

Blend until it’s smooth and creamy, scraping down the sides to recombine as needed.

Taste the mixture and add more salt or pepper to taste.

How to Make the Pasta

Add the pasta to a pot of boiling water and cook according to package instructions until al dente.

The time to cook the pasta will depend on what type of noodle you use. 

Strain the pasta to stop cooking and set it aside. 

Rinse the saucepan you boiled the cauliflower in and pour the homemade alfredo sauce back into it.

Heat it over medium until warm and bubbling.

Once warm, add in the frozen green peas.

Cover with a lid and cook for 3-5 minutes, until the peas are vibrant green and tender.

Stir in the cooked pasta until well-coated with cauliflower alfredo and cover again for 1-2 minutes, until the dish is heated throughout.

Serve immediately!

Brand Notes

Along with cashews, Eden Foods Unsweetened Organic EdenSoy adds creaminess to this recipe to make a thick saucy pasta that’s cozy and comforting. 

I love that it’s unsweetened so it’s very versatile for any recipe, both cooking and baking. 

This soymilk is ideal for anyone avoiding sweeteners, gluten, and dairy. 

It’s also an excellent source of plant-based protein in this recipe, with 12 grams of protein in an 8-oz. serving! 

The creamy consistency and neutral flavor make it the perfect addition to this homemade vegan alfredo sauce. 

Swaps and Substitutions

I typically use frozen cauliflower in this recipe to save time rinsing and chopping fresh cauliflower. 

However, if you have fresh cauliflower you can absolutely incorporate it into this recipe. 

Adding frozen peas to this recipe is a nice pop of color and boost of plant protein.

However, if you’d like to add another vegetable for serving, feel free! 

Note that depending on what vegetables you choose to incorporate, you may need to increase the cook time in the alfredo sauce to ensure doneness.

Alternatively, you can cook the vegetables separately and combine everything just before serving. 

Notes on Meal Prep

Store leftovers in an airtight container in the refrigerator for 3 to 5 days and reheat before serving. 

I usually reheat this recipe in the microwave for about ~60 seconds. 

If you find that your Cauliflower Alfredo has dried out too much, you can add a splash of Organic Unsweetened EdenSoy or filtered water before heating.

After heating, stir everything to make it sauce-y again!

How to Serve Cauliflower Cashew Alfredo

I love this Cauliflower Cashew Alfredo served with peas and fresh herbs and vegan parmesan. 

It functions beautifully as an easy weeknight dinner for the family, and leftovers are great reheated for the days to follow. 

Mix up the vegetables to incorporate whatever is in season and in your refrigerator. 

For even more protein, try using a legume-based pasta with more protein, or add a protein like baked tofu or tempeh. 

This dinner is fantastic for a spring pasta night when the temperatures dip in the evening. 

Enjoy! 

More Vegan Pasta

I Want to Hear From You

If you make this Cauliflower Cashew Alfredo recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

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XO Lauren

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This post is brought to you by Eden Foods, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!