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…
- Easy
- Simple
- Vegan
- Creamy
- Rich
- 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, minced
- ½ cup unsweetened, plain almond milk
- ½ cup soaked cashews*
- ¼ cup nutritional yeast
- Juice from ½ lemon
- 1 tsp salt
- Pepper to taste
- 1 tbsp fresh thyme
- (Optional) 1 tbsp miso paste*
- 12 oz. pasta of choice
- ½ cup frozen or fresh peas
- Fresh parsley
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In a medium saucepan, steam ½ head of the cauliflower until soft. Add to a high-speed blender.
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In a small skillet, add 1 tsp oil. Saute onion and garlic until soft and translucent (5-6 min). Add to the blender along with the rest of the ingredients. Blend until thick and creamy. Season with salt and pepper to taste.
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Store in an airtight container in the fridge.
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Preheat the oven to 425 degrees. Add the other ½ of the cauliflower (cut into florets) to a baking sheet. Toss with 2 tsp oil, dash of salt, and a turn of black pepper. Roast for 15 min. stirring half way, until golden brown and crispy.
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Cook pasta according to pkg. directions until al dente. Drain and return to the pot. Add 1 cup 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.
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