This delicious dairy-free cauliflower alfredo pasta only takes 20 minutes to make and is a simple yet tasty dinner. The creamy sauce is a mix of boiled cauliflower, cashews, oat milk and spices, and it’s completely oil-free! Enjoy the pasta with a squeeze of lemon juice, a pinch of salt, and dig in – this will become your new favourite creamy pasta dish.
Prep time: 5 minutes
Cook time: 12 minutes
Servings: 2
Ingredients
- 1/3 small cauliflower (about 6-7 florets)
- 3/4 cup frozen peas
- Pasta for 2 (about 250g, I used linguine, or gluten-free)
- 1/2 cup roasted unsalted cashews
- 1/4 cup nutritional yeast
- 2 cloves of garlic
- 1/2 tsp salt
- 3/4 cup oat milk (+ up to 1/4 cup extra)
- Lemon wedge
Equipment
- 2 pots
- Blender
Instructions
- Add water to two pots and bring to a boil for the cauliflower and to cook the pasta.
- Boil the cauliflower florets for about 7 minutes, until softened.
- Cook the pasta according to package directions. Add frozen peas to the pot with the pasta 2 minutes before draining the pasta.
- Once the cauliflower is boiled, add to a blender with cashews, nutritional yeast, garlic cloves, salt, and oat milk and blend until smooth. Add up to 1/4 cup extra oat milk if needed to make the creamy sauce more liquid.
- Once the pasta is cooked and drained, mix in the creamy alfredo sauce.
- Serve with a squeeze of lemon juice, a pinch of salt, and enjoy!
Notes
*If you are saving some for leftovers, store the pasta and peas separately from the sauce. Heat the pasta in the microwave, then mix in the sauce (this will keep the creaminess!).
*Depending on the strength of your blender, you may need to soak cashews in boiling water before blending. I find the best blender for cashews is a bullet blender!
