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Discover the mouthwatering Vegan Alfredo by @jackfruitfulkitchen, available in our Vegan Bowls App! 🌱🍝
🤍 Creamy, dairy-free and vegan. This dish ticks all the boxes. Get inspired to whip up your own version at home!
And for more pasta recipes like this, check out our Vegan Bowls App.📱
Ingredients:
4 servings of fettuccine or linguine (I used Banza's gluten-free chickpea-based linguine)
1 cup cauliflower florets
1/3 cup raw cashews
3 garlic cloves
1/4 yellow onion
1/2 - 2/3 cup water or plain plant milk (start with 1/2 cup)
3 tablespoons tapioca flour, arrowroot powder, or corn starch
1 tablespoon miso paste
1/2 teaspoon Dijon mustard
1 teaspoon coconut aminos, liquid aminos, or soy sauce
Juice of 1 lemon
1/2 teaspoon salt and pepper
3 tablespoons nutritional yeast (different from activated yeast)
1 cup fresh flat-leaf parsley, chopped, for garnish
Instructions:
Boil cauliflower, cashews, garlic, and onion in water for 15 minutes until cauliflower is very soft.
Blend cooked cauliflower, cashews, garlic, and onion in a high-speed blender until super smooth and creamy.
Cook pasta according to package instructions while making the sauce.
Blend the rest of the ingredients with the cauliflower mixture until creamy, adding more water if needed. Season to taste.
Heat blended Alfredo sauce in a saucepan over low heat until it thickens and becomes slightly stretchy, adding pasta water as needed.
Toss cooked pasta in the Alfredo sauce, adding more pasta water for desired creaminess.
Serve hot, garnished with parsley and fresh cracked black pepper.
📸 @jackfruitfulkitchen
#veganbowls #pasta #lunchideas #veganpasta
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