It’s been a while since I last posted a recipe in this blog guys! I know…I’m sorry, it feels like I forgot the ‘eat’ bit of who this blog is!
But fear not, I come bearing gifts (and a very delicious one for that matter) today!
You guys know I love pasta, so I guess it was about time I shared a new recipe here. I’ve been sticking to my safe sauces like this one. But it’s been a long time since I wanted to try the whole hype behind cauliflower sauces. If you guys know me, I love cauliflower but I only tried a cauliflower based sauce once and it was disappointing.
Vegan Alfredo Pasta
However, as they say, creativity is the mother of invention and the lack of coconut cream in my cabinet today made me do something amazing.
Having a pantry full of staples also helped but I think what has made this sauce even better, was a twist on a staple for this recipe: cashew nuts.
It’s no secret that many recipes ask for cashews in this combo but little did I know that if you use roasted cashews, your sauce will taste even better.
In reality what I did was to combine two sauces in one and I made something more special than I ever expected!
This Alfredo Sauce is super easy and filling, giving you healthy fats, vitamin C & potassium. Plus you can use it on gluten free pasta for a completely coeliac safe recipe.
So without further ado, here’s the best pasta I made this year so far. NO. JOKE.
- Half head of cauliflower
- 100 grams of roasted & salted cashews
- 2 garlic cloves
- 3 stalks of shallots
- Nutritional yeast
- Mixed Herbs
- Truffle oil (optional or sub for olive oil)
- Salt & Pepper
- First off, wash the cauliflower and cut into large florets.
- Cook in water and a bit of salt until soften.
- Meanwhile, soak cashews in hot water.
- Chop the garlic and shallots and reserve.
- Remove cauliflower from water but save the water for cooking the pasta later. Reserve.
- Rinse cashews and put them in a food processor.
- Blitz until it starts to become a paste.
- Then, add the cauliflower one by one process.
- Add all the seasonings and truffle oil but the garlic and shallot.
- Continue to blitz the sauce and add water until you reach a creamy consistency.
- Now, cook the pasta according to package instructions.
- In a large frying pan, add olive oil and sauté garlic and shallot until soft.
- Transfer the sauce into the pan and mix it thoroughly.
- Drain pasta and top with sauce.
- Serve with olives and vegan parmesan or nutritional yeast.
See you there!
Peace & Love,