Dairy-free fettuccini Alfredo with cauliflower and cashews



I never imagined myself giving up dairy, especially cheese, but it's been over two years and I don't miss it at all! I grew up ignoring my lactose intolerance and taking digestive enzymes so I wouldn't have to miss out on my favourites. I had no idea you could enjoy the same foods with friendlier ingredients and that they would be just as delicious and satisfying. This alfredo sauce is packed with healthy fats, protein, and fibre, and tastes just as good as the traditional. If you're curious about dairy-free options, this is a great starting point!


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Serves 4 Ready in 50m vegan gluten free option refined sugar free

Ingredients


2/3 cup raw cashews

1. 1/2 cups low sodium vegetable stock

1/4 cup non-gmo silken tofu

2 cups cauliflower, florets, steamed

1 1/2 tablespoons garlic powder

1/4 cup nutritional yeast

1 teaspoon dijon mustard or ground mustard powder

1/4 cup fresh lemon juice

2 tablespoons extra virgin olive oil

1/2 teaspoon sea salt

1/2 teaspoon freshly cracked black pepper

1/4 cup fresh flatleaf parsley, chopped

1 pound fettuccini noodles


Instructions

  1. Add cashews to a high speed blender and cover with boiling water. Let them soak for 30 minutes. Drain and rinse the cashews, and put them back into the blender

  2. While the cashews are soaking, you can chop your cauliflower into small florets and steam them until fork-tender

  3. Add remaining ingredients to the blender (except the parsley and fettuccini)

  4. Blend until very smooth and silky. Add extra vegetable stock or water until desired consistency is achieved

  5. Toss al dente fettuccini noodles with the Alfredo sauce

  6. Serve with a garnish of fresh parsley

Remember

  • Don't overcook your pasta! And remember to season the water liberally with salt

  • I like to use a durum wheat semolina pasta, or a chickpea based pasta

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