Star of the Kitchen: Vegan Alfredo Sauce
Hello dear kitchen enthusiasts! Today, we will make an Alfredo sauce that is both vegan and full of flavor. It can be quickly prepared on weekday evenings but is also a very elegant option for a special dinner. Believe me, whether you're vegan or not, you'll love this recipe. So, are you ready to create wonders in the kitchen?
- 12 ounces cauliflower florets
- ½ cup raw cashews
- ¼ cup extra virgin olive oil
- ½ cup water
- 2 cloves garlic
- 2 tablespoons fresh lemon juice
- 2 tablespoons nutritional yeast
- 1 teaspoon sea salt
- ½ teaspoon Dijon mustard
- Freshly ground black pepper
- 1 (16-ounce) package fettuccine pasta
- Chopped fresh parsley
Salt the water in a large pot and bring it to a boil. Let's go, add the cauliflower and cashews to the water, boil until the cauliflower is tender. Then drain and transfer to a blender.
Add olive oil, water, garlic, lemon juice, nutritional yeast, salt, mustard, and black pepper to the blender and blend until creamy. Our sauce is ready!
Cook the pasta according to the package instructions. Drain but don't forget to reserve a cup of the pasta water. Are we ready? Now for the most enjoyable part!
Return the pasta to the pot, pour the sauce over it, and mix. If the consistency is too thick, add some of the reserved pasta water.
Sprinkle fresh parsley on top, add spices to taste. Enjoy your meal!
Star of the Kitchen: Vegan Alfredo Sauce Cooking Tips
If you add a little lemon juice while boiling the cauliflower, its color will be more vibrant. If you soak the cashews a bit beforehand, you'll get a creamier sauce.
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