Cauliflower Fettuccini Alfredo
2 cups cauliflower
1/2 cup raw cashews
1 1/2 cup water
3/4 -1 tsp sea salt
1 Tbs nutritional yeast
1/2 tsp onion powder
1/2 tsp tapioca starch
2 Tbs Earth Balance
1 clove garlic minced
Fill 2/3’s of a large pot with water and bring to rapid boil. Add a handful of salt to season the water. After the salted water is boiling, add the cauliflower and raw cashews. Cook until the cauliflower is tender.
Scoop out the cauliflower and cashews and place into a blender. Add the pasta to the boiling water and cook for the amount of time listed on the package, around 10 minutes.
To the blender bowl, add 1 cup of water to the cashew, salt, nutritional yeast, onion powder, garlic powder, tapioca starch and cooked cauliflower and blend until silky smooth. When you rub the puree between your fingers, you should not feel gritty.
In a large frying pan on medium low heat, melt the 2 tablespoons of butter and add the minced garlic. Gently warm up the garlic for a few seconds then add the cauliflower puree to the pan. Using tongs, lift the cooked pasta from the water, and place directly into the sauce. If you don’t have tongs, scoop out a mugful of pasta water and set aside before pouring the pasta into a strainer.
The sauce will thicken as it heats up. Use the reserved pasta water to thin out the sauce. Taste for salt and add more if needed. Top with vegetables and serve.