How do I achieve a super smooth Alfredo sauce?

For the creamiest sauce, ensure your cashews are soaked in hot water for 20 minutes and your cauliflower is steamed until very tender before blending with the other sauce ingredients.

Can I use a different type of plant milk for the sauce?

Yes, while unsweetened cashew milk is recommended, you can substitute it with any other unsweetened plant milk of your choice to achieve a similar creamy consistency.

What kind of pasta is best for this grain-free recipe?

The recipe suggests using 6-8 cups of dry pasta of choice, specifically recommending a gluten-free or grain-free option to maintain the dish's dietary profile.

Is it necessary to steam the cauliflower before blending?

Yes, steaming the cauliflower florets until tender is a crucial step as it softens them, allowing them to blend smoothly into the creamy, rich Alfredo sauce.

How should I store leftover Miso Cauliflower Cashew Alfredo?

Store any leftover Miso Cauliflower Cashew Alfredo in an airtight container in the refrigerator for up to 3-4 days. When reheating, you may want to add a splash of unsweetened plant milk or water to regain the desired sauce consistency.

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Miso Cauliflower Cashew Alfredo With Kale and Peas
[Vegan, Grain-Free]

PV By: Parsley Vegan

Author Bio

Easy vegan recipes that anyone can master. Just this small town vegan food blogger trying to... Read More

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A vibrant bowl of Miso Cauliflower Cashew Alfredo pasta, generously tossed with fresh green kale and bright peas, garnished with a sprinkle of chili flakes and black pepper.

miso-cauliflower-cashew-alfredo-with-kale-and-peas

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Miso Cauliflower Cashew Alfredo With Kale and Peas [Vegan, Grain-Free]

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Ingredients You Need for Miso Cauliflower Cashew Alfredo With Kale and Peas [Vegan, Grain-Free]

3 cups cauliflower florets, steamed
1/2 cup cashews, raw
1/2 cup unsweetened cashew milk (or other unsweetened plant milk)
1/4 cup lemon juice
1/4 cup water
2 tablespoons nutritional yeast
3-4 teaspoon white miso paste
1 teaspoon apple cider vinegar
1 teaspoon garlic powder
1/4 teaspoon black pepper (optional)
6-8 cups dry pasta of choice (gluten-free, grain-free) for approximately 4 servings
Chili flakes and black pepper, to taste
Kale and peas, as desired

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How to Prepare Miso Cauliflower Cashew Alfredo With Kale and Peas [Vegan, Grain-Free]

Soak the cashews in hot water for 20 minutes.
Boil pasta water and cook pasta as per the package instructions. Once cooked, drain, rinse and set aside.
In the meantime, steam the cauliflower on the stove or in the microwave (using a steamer container), place in blender once done.
Add the soaked and drained cashews to the blender as well as the cashew milk, lemon juice, water, nutritional yeast, miso paste, apple cider vinegar, and garlic powder.
Blend until very smooth.
Set sauce aside and steam the remaining vegetables of choice.
Heat up the pasta, vegetables, and sauce together in a pan or simply toss together in the pot you used to cook the pasta in. If you assemble this quickly, you won't need to reheat.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.