Vegan cashew and cauliflower alfredo sauce
Rich, creamy and delicious, this vegan cashew and cauliflower Alfredo sauce will not disappoint. Plus it’s full of nutritious ingredients, making it a great healthy choice for dinner.
Servings 6
Calories 105kcal
Ingredients
- 1 tbsp olive oil
- ½ large cauliflower
- 2 cloves garlic finely chopped
- 60 g cashews soaked in water
- 2 tbsp nutritional yeast
- 250 ml almond milk or other plant milk
- Small handful flat leaf parsley finely chopped
- Salt and pepper to taste
Instructions
- First of all cover the cashew nuts with cold water and leave to soak for at least an hour.
- Preheat the oven to 180°C (fan)/200°C/gas mark 6.
- Wash the cauliflower well and then break or chop into small florets. Drizzle with olive oil and place in the oven for 20 minutes.
- Remove the cauliflower from the oven, add the chopped garlic and stir well. Return to the oven for another 20 minutes until the cauliflower is cooked through and turning brown.
- Allow to cool a little then put the cauliflower in your blender. Drain the cashews and rinse well. Add to the blender along with the nutritional yeast and almond milk.
- Blend until smooth - check for rogue unblended nuts and blend again if necessary.
- Stir through the chopped parsley and season with salt and pepper to taste.
- Serve with fettucine or spaghetti. Alternatively can be frozen once cooled.
Nutrition
Calories: 105kcal | Carbohydrates: 7g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 70mg | Potassium: 259mg | Fiber: 2g | Sugar: 2g | Vitamin C: 23mg | Calcium: 66mg | Iron: 1mg