Creamy Cauliflower Alfredo

Creamy Cauliflower Alfredo

Cashew Creamy Goodness…

Creamy Cauliflower Alfredo

I used to live off alfredo pasta as a child. It was my go-to comfort food on rainy nights. Crack open a jar of cheesy alfredo and mix it with some pasta and frozen peas. Ahhhh, sometimes there really is nothing better than cheesy white sauce pasta, am I right?

Well, guess what?

You can now have that – but better. This sauce is oh-so-good-for-you but also brings back all those comfort food memories. 

This Creamy Cauliflower Alfredo is:

  • packed with cruciferous cauliflower – good for thyroid health, hormone balancing and weight management
  • completely dairy free – so you can feel good 
  • easy to whip up – all you need is a blender and some basic pasta-cooking skills
  • delicious, creamy and insanely satisfying

#PureLifeTip: I love making this sauce for kids because they never taste the cauliflower in the sauce! 

Now let’s get down to business.

Make enough of this sauce so that you and your loved ones can enjoy it. And then make even more so you have leftovers. Maybe even store some in the freezer for next month, who knows? I want you to feel good eating good food. Let’s do this, babes!

Creamy Cauliflower Alfredo

Creamy Cauliflower Alfredo

  • 1/3 of a head of cauliflower
  • 1/2 cup of cashews, soaked for at least 30 mins for ultimate creaminess
  • 1 small garlic clove, minced* (see notes)
  • 1/2 cup of water
  • 1/4 cup of nutritional yeast
  • 1 pinch of paprika
  • 1/4 tsp. himalayan salt
  • 1/4 tsp. black pepper
  • About 1/2 cup of water 
  • Gluten-free pasta, to serve
  • 1 tbsp. of olive oil
  • Optional add-ins: 1/4 cup capers or green peas

Method:

  • Wash and chop the cauliflower into small florets. Add them to a small pot on the stove with about 1-2 inches of water. With the lid on, steam the cauliflower on high heat for about 5 minutes, or until it is soft when you poke it with a fork. Remove the water, set aside and let it cool off a bit.
  • Cook the pasta in a large pot of boiling water. Follow the instructions on the pasta box. I use gluten-free brown rice pasta and usually cook mine for about 8 minutes, or until el dente. 
  • In your high-speed blender, add the cooled cauliflower, soaked cashews, garlic clove, water, nutritional yeast, black pepper, salt and paprika.  Blend for about 3-4 minutes, or until super creamy. Gradually add in the 1/2 cup of water and add more to reach desired creamy consistency. 
  • Drain and rinse the pasta in cold water. Add back into the large pot with 1 tbsp of olive oil. Dish out your desired amount of pasta and add about 1/4 cup to each portion. Mix well and reheat on the stove. 
  • Optional: add the capers or peas and serve warm with cracked black pepper and another sprinkle of nutritional yeast.
  • Store the extra sauce in a glass container in the fridge for up to 3-4 days. Store in a ziplock bag in the freezer for up to 3 weeks. To reheat, place in warm water to thaw out and then add to a small pot and reheat. 

*If you like the sauce very garlicky, then use raw garlic. If you aren’t a huge fan of garlic, saute the garlic in 1 tbsp avocado oil for a few seconds (do NOT let burn). 


Did you try this recipe? If so, I’d love to hear from you! Share your creations on Instagram with the hashtag #thepurelife so I can see them.

Love always, Sisley


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