Low Iodine Vegan Cauliflower Alfredo
Total time45 min
Prep time15 min
Cook time30 min
4.8(24)
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Learn more →Ingredients
4 servings
For the sauce
- 1 medium head cauliflower (about 2 lbs), cut into florets
- 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
- 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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