Cauliflower-Cashew Alfredo Pasta

There’s something about a bowl of smooth, creamy pasta that just hits the spot, especially on a dreary day. This Cauliflower-Cashew Alfredo Pasta is the perfect recipe for those moments when you’re craving comfort but don’t want to feel weighed down after your meal. The sauce is velvety and rich yet entirely plant-based, satisfying and nourishing. The combination of cauliflower and cashews creates a luxurious creaminess that rivals traditional Alfredo sauce, while the hint of lemon adds a refreshing brightness.

Even better, this recipe is versatile and easy to make with ingredients you likely already have on hand. It’s a great dish to turn to when you want something indulgent yet wholesome, and it’s sure to become a favorite in your household.

Ingredients

• 1 small head of cauliflower, broken into florets (about 3 cups)
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 3 cloves garlic, finely chopped
• 1/2 cup raw unsalted cashews
• 2 tablespoons ghee or unsalted grass-fed butter
• Salt and pepper to taste
• 1 tablespoon fresh lemon juice
• 1 pound pasta of your choice
• 1/4 cup minced parsley
• Almond Crumble (optional for topping)

Directions

Cook the Cauliflower

1. Cook the cauliflower:
   Place the cauliflower florets in a large pot and pour in the vegetable broth. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer until the cauliflower is fork-tender, about 8 minutes. The vegetable broth cooks the cauliflower and infuses it with extra flavor.
2. Transfer and reserve:
   Once the cauliflower is tender, use a slotted spoon to transfer it to a high-speed blender, reserving the cooking liquid for later use.

Sauté the Garlic

1. Sauté the garlic:
   While the cauliflower is cooking, heat 2 tablespoons of olive oil in a skillet over medium heat. Add the finely chopped garlic and sauté, stirring often, until it’s lightly browned and fragrant, about 2 minutes. Be careful not to burn the garlic as it can become bitter.

Make the Alfredo Sauce

1. Blend the sauce:
   Add the cooked cauliflower, sautéed garlic, raw cashews, ghee (or butter), salt, pepper, and lemon juice to the blender. The cashews add a rich, nutty flavor and creamy texture to the sauce, while the ghee or butter brings subtle richness.
2. Blend until smooth:
   Pour 1 1/2 cups of the reserved cauliflower cooking liquid into the blender. Blend on high until the mixture is completely smooth and creamy. If the sauce is too thick, gradually add more reserved cooking liquid until you reach your desired consistency.
3. Season to taste:
   Taste the sauce and adjust the seasoning with more salt, pepper, or lemon juice as needed. The sauce should be well-balanced with a hint of brightness from the lemon.

Cook the Pasta

1. Cook the pasta:
   While preparing the sauce, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve about 1/2 cup of cooking water before draining the pasta.

Combine Pasta and Sauce

1. Toss the pasta:
   Return the drained pasta to the pot, then pour the cauliflower-cashew Alfredo sauce over it. Toss the pasta to coat it evenly with the sauce. If the pasta seems dry, add a bit of the reserved pasta cooking water to help thin the sauce and make it cling to the noodles.

Garnish and Serve

1. Serve and garnish:
   Divide the pasta between plates or bowls. For a pop of color and freshness, top each serving with a sprinkle of minced parsley. For added texture and flavor, you can also top the pasta with almond crumble, which adds a satisfying crunch and a slightly nutty taste that complements the creamy sauce.

Additional Tips

• Almond Crumble: To make a quick almond crumble, simply toast a handful of chopped almonds in a dry skillet over medium heat until golden brown, then sprinkle over the pasta just before serving.
• Make It Vegan: To make this dish entirely plant-based, replace the ghee or butter with olive oil or a plant-based butter alternative.
• Storing and Reheating: Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days. If needed, reheat gently on the stovetop, adding a splash of water or broth to loosen the sauce.

This Cauliflower-Cashew Alfredo Pasta is smooth, creamy, and rich—a lighter alternative to traditional Alfredo sauce. It satisfies your comfort food cravings without leaving you feeling weighed down. Whether you’re cooking for yourself, your family, or guests, this pasta will impress with its delicious flavors and wholesome ingredients. Enjoy!