Chocolates the night before and now alfredo? Oh dear. Whoever said that being vegan can't be rich, delicious, and utterly indulging isobviously 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.
While the pasta is cooking, cut off about 2 cups of cauliflower florets (about 250 grams). Place in a steamer with about 1 inch of water and steam for about 20 minutes or until tender.
Meanwhile add all the sauce ingredients to a blender, but wait to blend.
When the cauliflower is done steaming, add it to the blender as well. If the pasta is still cooking, steal 1/4 cup of the pasta water and add it to the blender. Blend on high until smooth and creamy.
Add the sauce to the cooked pasta and top with chopped cilantro.
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