Best WFPB Alfredo Sauce
Servings: 4 servings
Calories:
Alfredo Sauce is an Italian favorite. The modern version was reinvented in the early 1900's by by Alfredo Di Lelio in Rome. Since going WFPB, the cheese and cream took it off my meal rotation. I tried many recipes that left me not even wanting to bother with it until now. I know you’ll think the same.
Print Recipe
Equipment
- Dutch Oven
- High speed Blender
- Stock Pot
Ingredients
- 3 cups unsweetened almond milk plus more to thin out thickened sauce
- 2 tbsp white miso
- 10 ounces cauliflower florets cut into ½-inch pieces
- ¾ cup raw cashews chopped
- 3 tbsp nutritional yeast
- 1 tsp ground mustard
- ½ tsp salt and pepper to taste
- Pinch ground nutmeg
- 1 pound shells or other pasta like fettuccine
- 2 tbsps chopped fresh parsley for garnish
Instructions
- Combine almond milk, miso, ground mustard, nutmeg, pepper, and salt in large saucepan and bring to simmer over medium-high heat, whisking to dissolve miso and nutritional yeast.
- Stir in cauliflower and cashews, reduce heat to medium-low, and cook, partially covered, until cauliflower is very soft and falls apart easily when poked with fork, about 20-25 minutes.
- Process cauliflower mixture and 1/2 cup water in the high powered blender until very smooth, about 3-5 minutes total, stopping to scrape down sides and add a bit more almond milk as needed.
- Meanwhile, bring 4 quarts of water to boil in a large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until nearly tender. Reserve ½ cup cooking water, then drain pasta and set aside.
- Transfer the pureed cauliflower mixture to the now-empty pot. Bring to a gentle simmer over medium-low heat. Add drained pasta and cook, stirring constantly, until warmed through and the sauce is slightly thickened, about 3 minutes. Adjust consistency with reserved cooking water and almond milk as needed. Season with salt and pepper to taste, sprinkle with parsley and serve immediately.
Notes
- I have made this recipe using 1/2 cup cashews with success. The longer it sits the ticker it becomes
- Here are a few ways to warm bowls and plates for serving:
- Put them in the oven at its lowest setting (200° F) for 5 minutes.
- Run them under really hot water for 10 seconds then quickly towel dry them just before plating.
- Use an electric plate warmer: think of it as a plug-in tower of hot pillows for your plates.
- Use the Dishwasher by putting the clean plates on the drying cycle to warm them up.
