Vegan Fettuccine Alfredo with Garlicky Mushrooms

🧂 Ingredients

• 16oz fettuccine pasta

  (gluten free or regular)
• 1 lb cauliflower florets

  (about 1 medium head)
• 1 cup raw cashews soaked overnight
• 7 tablespoon nutritional yeast flakes
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ to 1 cup of the cauliflower cooking water
• 1 teaspoon grapeseed or olive oil
• 2 tablespoon vegan butter
• 3 cloves of garlic, chopped
• 8 oz white mushrooms, sliced

  (use any type of mushroom)
• ½ teaspoon sea salt

  (this will vary depending on taste)
• Fresh chopped parsley
• Vegan parmesan cheese

  (click here for recipe [https://www.danceswithknives.com/vegan-parmesan-cheese/])

Instructions

• 1 If you weren't able to or forgot to soak your cashews overnight, don't worry
  there is a shortcut. Just put the raw cashews in a saucepan, cover them with
  water, and bring them to a boil. Once the cashews come to boil, cover the
  saucepan with a lid, remove from the heat, and let them sit for 15 minutes to
  soften up. Then drain and set aside.
• 2 Boil the cauliflower florets in salted water until good and done. Then drain,
  but do not discard the cooking water. You will need it in a later step of the
  recipe.
• 3 Get your salted pasta water prepped by turning it on to come to a boil. You
  don't want to add your fettuccine just yet, but having it ready will save you
  time.
• 4 Add the cauliflower, cashews, nutritional yeast flakes, garlic powder, onion
  powder, and ½ cup of the cauliflower cooking water to your blender or food
  processor. Puree to a smooth texture. Add more of the cooking water as needed to
  reach a consistency that is smooth like sauce, but not thin like water. Creamy
  like a traditional white sauce.
• 5 Start cooking your noodles now. Don't forget to set a timer.
• 6 Now, in a cold saute pan add the grapeseed oil and garlic. Turn the heat on to
  medium to cook the garlic for about about 2 minutes until you can smell the
  aroma. You don't want to turn the heat on until after you add the oil and garlic
  because you aren't trying to brown the garlic. You just want it to soften up and
  sweat. Too high of a heat will burn delicate garlic.
• 7 Add the vegan butter to the saute pan with the garlic. Once the vegan butter is
  melted add the mushrooms with a sprinkle of salt and cook at medium-high for 2-3
  minutes. Move the mushrooms around the pan until they are evenly cooked.
• 8 When the mushrooms are done add the cauliflower mixture to the saute pan. Cook
  for about 2-3 minutes on medium to let the flavors meld together.
• 9 Taste your sauce and season with salt to your liking.
• 10 When the pasta is ready, drain and add the sauce to the hot noodles. Taste again
  to season as needed.
• 11 To serve, top with vegan parmesan cheese
  [https://www.danceswithknives.com/vegan-parmesan-cheese/], fresh chopped
  parsley, and ground black pepper.

Nutrition Info