This delicious cauliflower alfredo comes together in just 20 minutes with 5 ingredients! So easy and perfect for a fun weeknight meal! It's dairy free, gluten free, paleo, and vegan!
Cook pasta. In a large pot, bring 12 cups of water and 3 tsp sea salt to a boil. Once boiling, add pasta and cook for 1 minute less than package directions for al dente.
Boil cauliflower. While pasta is cooking, grab another large pot and add cauliflower florets and cover with water. Place lid on top and bring to a boil. Once boiling, remove lid and allow to boil for about 8 minutes or until tender. Add cauliflower florets to blender. Reserve water.
Make sauce. Rinse and drain cashews. Add cashews, nutritional yeast, lemon juice, garlic, salt, pepper, and 2 cups hot water (from boiling the cauliflower) to the blender. Blend on high for 3 minutes or until smooth and glossy. Add more water to thin if needed.
Toss pasta in sauce, garnish with parsley, and serve!
Notes
*To save time, measure sauce ingredients while the cauliflower is boiling. This brings the total prep time down to about 1 minute for this recipe!