Low Sodium Vegan Cauliflower Alfredo

Total time45 min

Prep time15 min

Cook time30 min

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Ingredients

4 servings

For the sauce

1 medium head cauliflower (about 2 lbs), cut into florets
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2 tbsp olive oil, divided
4 cloves garlic, minced
1 ½ cups vegetable broth
½ cup raw cashews, soaked in water for at least 30 minutes, then drained
3 tbsp nutritional yeast
1 tbsp lemon juice
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper, plus more to taste
¼ tsp ground nutmeg

For serving

12 oz dry fettuccine or linguine
½ cup pasta cooking water, reserved
2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Place the cashews in a small bowl, cover with cold water, and soak for at least 30 minutes. Drain and set aside.
2
Bring a large pot of well-salted water to a boil. Add the fettuccine and cook according to package directions until al dente, tender with a slight resistance at the center. Before draining, scoop out 1/2 cup of the starchy cooking water and reserve it. Drain the pasta and set aside.

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