Vegan Alfredo pasta
Quick and easy Vegan Alfredo Pasta made with a super creamy cashew and cauliflower sauce. It’s healthy, delicious and a family-friendly meal that comes together in only 20-minutes.
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Servings: 2
Equipment
- High-speed blender
- Lemon squeezer
Ingredients
- 1 Clove of garlic
- 250 g Cauliflower
- 1/3 cup Cashews
- 1 cup Almond milk
- 1/2 tsp Onion granules
- 1/4 tsp Black pepper
- Pinch of Cayenne pepper
- 1 tbsp Nutritional yeast
- 1 tbsp Lemon juice
- 250 g Linguine pasta
Instructions
- Get all your ingredients ready.
- In a casserole add the cauliflower, plant-milk, garlic, spices, and cashews. Boil all the ingredients on low heat until the cauliflower is completely soft.
- Pour everything in a high-speed blender and add nutritional yeast. If you need to add more liquid it's ok to add a little bit of plant-milk. Add 1 tbsp of lemon juice.
- Boil the pasta as per instructions on the box. Drain the pasta and pour the sauce over. Give it a good mix, and plate up. We love to add pepper, chili flakes and vegan parmesan cheese on top.
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