The magic of cauliflower! This plant-based alfredo is sooo good on pasta & more! Creamy, tangy, and simple to make…enjoy!
14 oz. bag of Good Luck Pasta (or sub any short or long pasta shape!)
1 head cauliflower, yielding approx. 4-5 cups florets
1 cup raw cashews
3 T. fresh lemon juice
2 T. white miso
2 t. garlic powder
2 t. onion powder
1 t. kosher salt
1 cup water
½ cup panko breadcrumbs, toasted
¼ cup fresh parsley, chopped
¼ cup pine nuts, toasted
1–2 T. fresh lemon zest
In a large pot, bring lots of water to a boil. Gently boil cauliflower and cashews for approximately 15-20 minutes until tender. Drain.
Place cauliflower and cashews in a Vitamix or blender.
Add lemon juice, miso, all seasoning, and water to blender and mix until smooth.
Cook pasta according to package directions and drain.
Place pasta in a large bowl and add and toss cauliflower sauce to taste.
You may not need all the sauce! I had about 1 cup of sauce leftover. Save sauce in the fridge for up to one week.
Plate pasta and top with panko breadcrumbs, pine nuts, lemon zest, and fresh parsley! Serve and enjoy!
Leftover sauce can be used as a smear or base for grilled tuna or other fish. Drizzle over roasted vegetables too. Versatile sauce – use your imagination!
Find it online: https://pastashoppe.com/vegan-cauliflower-alfredo/