A creamy non-dairy version of alfredo made with only whole food ingredients like cashews, macadamia nuts, and cauliflower.
Makes 3 cups of sauce :)
3 cups cauliflower (about 1 small head)
1 cup cashews, soaked for at least 30 minutes
½ cup macadamia nuts, soaked for at least 30 minutes
1 cup homemade or unsweetened almond milk
¼ cup + 2 tablespoons nutritional yeast
1 teaspoon sea salt, adjust to taste
½ teaspoon ground black pepper, adjust to taste
1-2 tablespoons fresh lemon juice
1 tablespoon olive oil, for cooking
¼ cup onions, diced
2 large cloves garlic, minced
Soak both macadamia nuts and cashews in water for at least 30 minutes or until softened. Discard water.
Steam the cauliflower until tender, by using a steamer basket in a large pot with 2-3 inches of water. An option to steam via microwave.
In a medium hot skillet, add olive oil, garlic and onions and sauté until tender. Do this while the cauliflower is steaming.
Add all ingredients into a high speed blender, start with the almond milk and cauliflower, gradually adding in ALL remaining ingredients. Blend until smooth and creamy. Adjust liquid by adding more almond milk if you prefer a thinner sauce.
PASTA // Bring a large pot of water to a boil. Cook pasta to package directions, 8-12 minutes roughly for brown rice and quinoa based pastas.
Ladle the sauce on top of pasta, veggies, proteins, or grains to enjoy.
Garnish with fresh parsley, black pepper, and a drizzle of olive oil. Store the sauce in an airtight container for leftovers and then reheat.