Description
Cauliflower Cashew Alfredo made with fresh or frozen cauliflower, raw cashews, and Eden Foods Organic Unsweetened EdenSoy.
Ingredients
- 16 oz. cauliflower florets, fresh or frozen
- 1/2 cup cashews, quick-soaked for 30 mins in hot water and drained
- 2 TBSP nutritional yeast
- 1 cup Eden Foods Organic Unsweetened EdenSoy
- 2 cloves of garlic, minced
- 1/2 lemon, squeezed
- ¼ tsp Himalayan sea salt, to taste
- pinch of black pepper
- 1 12-oz. package of your favorite pasta
- 1 cup frozen green peas
Instructions
- 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.
- Add the pasta to a pot of boiling water and cook according to package instructions until al dente. Strain the pasta to stop cooking and set it aside.
- Rinse the saucepan you boiled the cauliflower in and pour the homemade alfredo sauce 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! Store leftovers in an airtight container in the refrigerator for 3 to 5 days and reheat before serving.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner, Pasta
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free