Recipe: Pasta with Cauliflower-Cashew Alfredo Sauce

adapted from the book Nut Butter Universe


  • 1 cup raw cashews, soaked overnight
  • 1 head cauliflower, cored and cut into 1-inch pieces
  • 1 pound pasta of choice
  • 1 cup hot vegetable broth
  • 1/4 cup plain unsweetened almond milk
  • 4 scallions, chopped
  • 3 Tbsp nutritional yeast
  • 1/4 cup cooking wine
  • 3 Tblsp fresh lemon juice
  • 1/2 tsp garlic powder
  • 1/8 tsp. cayenne pepper
  • 1/2 tsp salt
  • 1 cup cherry or grape tomatoes, halved lengthwise
  • 2 Tbsp pitted kalamata olives, halved
  • 2 Tbsp fresh minced parsley, basil, or chives


  1. Steam the cauliflower until just tender. Remove from the heat, uncover, and set aside
  2. Cook the pasta in a pot of boiling salted water until just tender. Drain well and return to the pot
  3. While the pasta is cooking, drain the soaked cashews and transfer to a high speed blender or food processor
  4. Add the 1 cup of hot broth, and process until smooth and creamy
  5. Add 2 cups of the steamed cauliflower, almond milk, scallions, nutritional yeast, wine, lemon juice, garlic powder, cayenne, 1/2 teaspoon salt, and blend until very smooth
  6. Taste and adjust the seasonings if needed
  7. For a thicker sauce, add more cauliflower. For a thinner sauce add more almond milk
  8. Add the sauce to the cooked, drained pasta
  9. Add the tomatoes, any remaining cauliflower, and the olives, and toss gently to combine
  10. Serve hot sprinkled with parsley

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