Chocolates the night before and now alfredo? Oh dear. Whoever said that being vegan can't be rich, delicious, and utterly indulging is obviously a dolt. Luckily for my waistline, this alfredo has a super secret ingredient...cauliflower! Okay, maybe it's not so super secret as it's all the rage right now I guess. I've tried a few different cauliflower alfredos but I didn't really enjoy them. Until now!
This one is not to be missed. This lighted up alfredo is salty and sweet from the miso, nutritional yeast gives it a cheesy flavor and cashews lend a thick, luxurious feel. Also, cilantro with creamy alfredo is the best thing ever.
Creamy Fettuccine Miso Alfredo
- 16 oz. dry fettuccine pasta
- 2 cups cauliflower (250 grams raw), florets only
- 1/4 cup of pasta water
- 2 garlic cloves
- 1 Tbsp. miso paste
- 1 Tbsp. apple cider vinegar
- 1/2 Tbsp. agave nectar
- 1/4 cup nutritional yeast, large flake
- 1/4 cup raw cashews
- 1 tsp. kosher salt
- 1/4 tsp. paprika
- 1/8 tsp. ground black pepper
- grating of fresh nutmeg
- 1/2 cup cilantro, chopped for garnish
Note: If you want a super, duper creamy pasta, use only 8 oz. of pasta.
Bring a large salted pot of water to boil. Add the pasta and cook according to package, until al dente. Drain, but reserve 1/4 cup of water and set aside.
[soundcloud url="https://api.soundcloud.com/tracks/58375228" params="color=87baa8&auto_play=false&hide_related=false&show_artwork=true" width="100%" height="166" iframe="true" /]Listening to Recipe Card