Creamy, easy, and simple vegan cauliflower alfredo. With crispy baked cauliflower and a cashew-based sauce.
In a medium saucepan, steam ½ head of the cauliflower until soft. Add to a high-speed blender.
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.
Store in an airtight container in the fridge.
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.
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.