Vegan Creamy Cauliflower Cashew Alfredo Pasta
If you are craving comfort food but want to skip the dairy and heavy feeling after, you need to try this easy, creamy pasta dish!
Servings 4
Calories 445kcal
Cost $14.75
Ingredients
- 1 8 oz box pasta
- 5 cups cauliflower chopped
- 1 cup cashews raw
- ¼ cup nutritional yeast
- ½ cup almond milk plain and unsweetened
- 1 lemon juiced
- 1 teaspoon garlic powder
- 1 teaspoon pink Himalayan salt
Instructions
- Steam cauliflower and cashews together until both are soft (5-10 minutes).
- While the cauliflower and cashews steam, boil pasta.
- Make the sauce by blending all ingredients together (except for pasta) in a blender until completely smooth.
- Pour over strained pasta and enjoy!
- Feel free to add in whatever veggies you like!
Notes
Use any pasta noodle of choice–I used chickpea pasta to boost the protein and fiber content.
Use a high-speed blender to blend the alfredo sauce for maximum creamy texture.
Mix in any veggies you’d like to bump up the nutritional value and volume of this dish–I like wilted spinach, broccoli, or roasted mushrooms.
Nutrition
Calories: 445kcal | Carbohydrates: 63g | Protein: 18g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 668mg | Potassium: 814mg | Fiber: 7g | Sugar: 7g | Vitamin A: 6IU | Vitamin C: 75mg | Calcium: 97mg | Iron: 4mg
