Creamy, easy, and simple vegan cauliflower alfredo. With crispy baked cauliflower and a cashew-based sauce. The best vegan alternative to your favorite pasta dish.
No need to miss out on creamy, cheesy dishes if your plant-based or wanting to eat more dairy-free dishes.
This dish is filled with wholesome, simple ingredients and so easy. The sauce is whipped up in the blender and added to your pasta of choice -my personal favorite is Trader Joes Brown Rice Pasta. Top it all off with stirring in crispy, roasted cauliflower and peas. Garnish with a bit of fresh parsley, red pepper flakes, and freshly ground black pepper.
You drooling yet?
This Creamy Vegan Cauliflower Alfredo is…
- Oh so delicious!
Creamy, easy, and simple vegan cauliflower alfredo. With crispy baked cauliflower and a cashew-based sauce.
- 1 large head of cauliflower, cut into florets
- ½ white onion, chopped
- 3 cloves garlic, whole
- ½ cup unsweetened, plain non-dairy milk
- ½ cup soaked cashews*
- ¼ cup nutritional yeast
- Juice from ½ lemon
- 1 tsp salt
- Pepper to taste
- 1 tsp fresh thyme or 1/2 tsp dried Italian seasoning
- 1 tbsp miso paste*
- 12 oz. pasta of choice
- ½ cup frozen or fresh peas
- Fresh parsley
Preheat the oven to 425°F. Add cauliflower to one half of a large baking sheet and sliced onion and garlic to the other side. Toss with 2 tsp oil, and salt and pepper to taste. Bake for 25 min until golden brown and slightly crispy.
Add half of the roasted cauliflower to a high-speed blender and keep the other half warm in the oven. Add the rest of the ingredients to the blender. Blend until thick and creamy. Season with salt and pepper to taste.
Store in an airtight container in the fridge.
Cook pasta according to pkg. directions until al dente. Drain and return to the pot. Add 1-2 cups of alfredo sauce, roasted cauliflower, and ½ cup frozen peas. Stir to coat pasta. Serve with chopped, fresh parsley.
*Soak cashews in boiling water for 20 min.
*Miso paste is optional, but recommend. Adds a slight umami taste and extra seasoning.