Raw Vegan Fusion Cauliflower Alfredo Pasta

This vegan cauliflower alfredo is one of the most delicious dishes I have ever created, truly! It is creamy, satisfying, and grounding. And of course, dairy free.

I absolutely love creating my dishes through inspiration – by whatever it is I have sitting in the fridge that needs to be used up. In this case, it’s leftover cauliflower from when my best friend was visiting. She loves cauliflower, but I believe I over shopped for her. There was way too much food for her to finish…

So there, in the corner of my fridge, sat a very lonely cauliflower that was waiting to be used. I’ve made another recipe using cauliflower cheese before (you can see it here: https://soulintheraw.com/low-fat-raw-vegan-cauliflower-cheese-recipe/), but this alfredo sauce is quite different.

Vegan Cauliflower Alfredo: Raw Vegan Fusion

I decided to steam the cauliflower, and this totally transformed the texture of my sauce. It made a creamy, velvety sauce that requires little fat to be delicious. You really gotta try this recipe – it is now officially a family favorite for us.

Just remember to eat a huge bowl of this stuff to be totally happy and full. A 1-zucchini dish just won’t do it for this one. You can also use kelp noodles, or other veggies that lend well to be used for pasta. I made this fun dish on Facebook live, and you can make it together with me here:

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Raw Vegan Fusion Cauliflower Alfredo Pasta

Course Appetizer, Main Course

Prep Time 30 minutes

Total Time 30 minutes

Servings 2

Ingredients

For the pasta

• 4 very small or 2 medium zucchinis

For the sauce

• 1/2 head of medium cauliflower or 2.5 cups steamed cauliflower
• 1 cup cashews soaked for at least 8 hours
• 2 tablespoons lemon juice
• 2 tablespoons chickpea miso
• 1/2 teaspoon turmeric
• A few pinches of black pepper
• 4 teaspoons nutritional yeast
• 2 teaspoons garlic powder
• 4 teaspoons onion powder

Instructions

For the pasta

• Use a Borner Julienne Grater to make noodles out of your zucchinis. If you don't have those gadgets, you can also use a regular potato peeler to make noodles by simply peeling the zucchinis - the peels are your noodles.

For the sauce

• Steam the cauliflower for about 20 minutes, or until soft.
• Place steamed cauliflower in a large bowl of cold water to cool.
• Blend all ingredients in a blender until smooth. Place the cauliflower first in the blender to make blending easier.
• Mix the noodles with the sauce, and garnish with extra black pepper, and some heirloom tomatoes and mixed greens if you like.