Description
Cauliflower Cashew Butter Alfredo in a creamy cauliflower and cashew based sauce with nutritional yeast and green peas.
Ingredients
- 1 small head cauliflower, broken into florets and steamed
- 2 TBSP cashew butter (or sub ~1/4 cup cashews, soaked for 1 hour, then drained and rinsed)
- 2 TBSP 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 frozen green peas
For serving
- red pepper flakes
- vegan parm
Instructions
- Add the cauliflower florets to a steamer basket or a pot of boiling water and cook for 8-10 minutes, until they’re very fork tender. Drain the cauliflower and allow it to cool slightly.
- Add the cooked cauliflower to a blender with cashew butter, nutritional yeast, almond milk, lemon, garlic powder, salt, and pepper. Blender until everything is smooth and creamy, scraping down the sides as needed to recombine. 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 the butternut shells to a pot of water and boil for 2-4 minutes, until fork tender, or, alternatively, prepare your favorite veggie pasta or gluten-free pasta by following the package instructions.
- Pour the cauliflower cashew butter alfredo into a large saucepan and over medium heat. Once it’s warm and steaming, add the cooked butternut shells and green peas. Heat the mixture for 3-4 minutes, or until it’s warm throughout and and the green peas are thawed.
- Serve the pasta on plates with optional red pepper flakes and vegan parmesan. Store leftovers for 2-3 days and reheat before serving.
Notes
Recipe adapted from The Rawsome Vegan Cookbook
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Entree
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Grain-Free, Oil-Free