Whole Food Plant Based Alfredo Sauce
This whole food plant based alfredo sauce is creamy, tangy and super healthy. You won't believe it's dairy free! Full of protein and vegetables, this sauce will elevate your fettucini to the next level.
Equipment
- blender
- Large pot
Ingredients
- 4 1/2 cups cauliflower steamed
- 1/2 cup cashews
- 1/2 cup plant milk
- 3-4 cloves garlic crushed
- 1 tablespoon miso paste
- 1 tablespoon lemon juice
- 1 tablespoon nutritional yeast
- 1 teaspoon dijon mustard
- 1 1/2-2 teaspoons salt
- 16 ounces whole wheat or brown rice fettuccini
- a dash smoked paprika
- chopped basil
Instructions
- If you do not have a high speed blender, pour boiling water over the cashews and soak them for an hour. You can skip this step otherwise.
- Drain the cashews (if soaking) and add all ingredients to a blender. Blend until completely smooth.
- Cook the pasta according to the directions on the box. Drain and return to the pot. Pour the sauce over the pasta and warm over medium heat, stirring constantly until combined and warmed through. Top with smoked paprika and chopped basil.