Creamy Cauliflower Alfredo Pasta

Ingredients

• 1 head cauliflower, cut into florets
• 2-3 cloves garlic
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup raw cashews, soaked in hot water for 30 minutes
• 1/2 cup water (or more as needed)
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1/4 teaspoon garlic powder
• Salt to taste
• 8 ounces fettuccine pasta
• Optional: 1/4 cup vegan parmesan cheese, chopped fresh parsley for garnish

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss cauliflower florets and garlic cloves with olive oil, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes, or until tender and slightly browned.
4. While cauliflower is roasting, cook fettuccine according to package directions.
5. Drain the soaked cashews.
6. In a blender, combine the roasted cauliflower and garlic, drained cashews, 1/2 cup water, nutritional yeast, lemon juice, garlic powder, and salt.
7. Blend until completely smooth and creamy, adding more water a tablespoon at a time if needed to reach desired consistency.
8. Drain the cooked fettuccine and return it to the pot.
9. Pour the cauliflower-cashew sauce over the pasta and toss to coat.
10. Serve immediately, garnished with vegan parmesan cheese and fresh parsley, if desired.