Did I ever tell you guys that we have a spare fridge in the garage?
Shortly after moving into our condo, I took the fridge for a grocery haul trial and decided after much pushing and shoving that it just wasn’t big enough.
“Nope, not happening,” I said while trying to smoosh an unruly bundle of kale into the already tight produce drawer.
So now we keep the fridge downstairs stocked with frozen fruit and veggies, extra almond milks, kombucha, beer for Dan, oh, and cauliflower.
It doesn’t matter how big or small the head of cauli is, it just takes up too much oddly shaped space to hang out upstairs.
When it’s time to fetch said items, Dan and I pull straws on whose turn it is to race down the stairs to pull the produce out of exile.
Everyone’s a winner with this Cauliflower Cashew Butter Alfredo on their plate, though- it’s the perfect plate-based pasta to fall into fall with!
I was so inspired by my Creamy Cauliflower Dip from a few weeks back that I’m bringing cauli back in a saucy rendition.
I’ve said it before and I’ll say it again…is there anything that cauliflower can’t do?!
You’re going to love using it here as the base to this plant-based alfredo that’s vegan, gluten free, grain free, and oil free.
Cashew butter adds creaminess without any added oils and nutritional yeast adds “cheeziness” without any cheese!
This alfredo is so good it almost didn’t make it to the pan for serving, guys.
The freshly blended mix is the all-to perfect and appropriate opportunity for taste testing…
…and taste testing some more.
Season to your liking and squeeze a little extra garlic, lemon, or nutritional yeast to make it yours!
At Expo East, I got to sample Cece’s Veggie Co. ‘s newest product– their Shells & Cheez!
These cute butternut shells come with their very own vegan cheese, and are ready for smothering in whatever sauce you fancy.
From the first moment I saw their curly-Q shape, I knew they’d be perfect with my creamy alfredo!
Sweet butternut pairs perfectly with nutty cashews and cheesy nutritional yeast to create a new spin on the traditional alfredo.
If you can’t get your hands on any Butternut Shells, try substituting your favorite veggie noodle or pasta of choice.
Whether you choose plants or pasta as your base, this dish is perfect for a quick and easy weeknight meal.
I added in green peas for a pop of color, but if you’re not a pea-person, try adding cooked brussel sprouts, broccoli, or spinach.
If you’re looking for more protein, try adding in tofu, tempeh, or chickpeas.
I like mine with a pinch of red pepper flakes for heat and a sprinkle of vegan parmesan.
If you make this Cauliflower Cashew Butter Alfredo, let me know!
Be sure to leave a comment and rating below so I can use your feedback to make more yums.
Give me a shout on instagram @flora_and_vino and use hashtag #floraandvino to show me your oodles of noodles.
For more easy veggie noodle dishes, check out my One-Pan Asian Style Spaghetti Squash, Veggie Noodles with Sweet Lentil Walnut Bolognese, and Chickpea and Hemp Heart Bolognese with White Sweet Potato Spirals.
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- 1 small head cauliflower, broken into florets and steamed
- 2 TBS cashew butter (or sub ~1/4 cup cashews, soaked for 1 hour, then drained and rinsed)
- 2 TBS nutritional yeast
- 1/2 cup unsweetened almond milk + more to reach desired consistency
- juice from 1 lemon, squeezed
- 1/4 tsp garlic powder
- Himalayan sea salt, to taste
- pinch of black pepper
- 1 package Cece’s Veggie Co. Shells & Cheez (or sub favorite pasta of choice)
- 1/2 cup cooked green peas
- for serving: red pepper flakes, vegan parm
- Add cauliflower florets to a steamer basket or directly into a pot of boiling water and cover. Reduce heat and cook for 8-10 minutes, until fork tender. Drain and allow to cool slightly.
- Add the steamed cauliflower to a blender with cashew butter, nutritional yeast, almond milk, lemon, garlic powder, salt, and pepper. Blender until smooth and creamy, scraping down the sides to recombine as needed. Add more almond milk as needed to reach desired consistency– I added almost 1 cup total. Taste and add more salt, pepper, or garlic.
- Add butternut shells to a pot of water and boil for 2-4 minutes, until fork tender, or, alternatively, prepare your favorite veggie pasta or pasta of choice by following package instructions.
- Pour cauliflower cashew butter alfredo into a large saucepan and heat over medium. Once warm and steaming, add the cooked butternut shells and green peas. Cook 2-3 minutes, until warm throughout and well combined. Season with optional red pepper flakes and vegan parmesan.
- Store leftovers for 2-3 days and reheat before serving.
- Category: Entree
- Cuisine: Vegan, Gluten Free, Grain Free, Oil Free
This post is brought to you by Cece’s Veggie Noodles Co., but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!