Cashew and Cauliflower Alfredo Sauce

 

This is a delicious, easy-to-make creamy sauce that will compliment your favorite pasta. You can use either fresh or frozen cauliflower, whichever is available to you, they both yield similar results. Use a yellow carrot (if you wish to preserve the creamy color), an orange carrot (the cream will be more yellow) or skip it altogether. The carrot adds a little bit of sweetness and a lot of nutritional value 😄 !

Ingredients (serves 6)

- 2 cups cauliflower florets

- 1 small yellow carrot, sliced (optional)

- 1 cup raw cashews soaked overnight or in hot water for an hour, drained

- 1 onion, diced

- 1 Tbs extra virgin olive oil

- 1 Tbs garlic powder

- 1 Tbs dehydrated onion/onion powder

- 2 Tbs freshly squeezed lemon juice, or more, to taste

- sea salt and freshly ground black pepper, to taste

Boil the cauliflower florets with the carrots (if using) until fork tender. Drain, reserving about a cup of the boiling water, to use in the sauce, as needed. Heat the olive oil in a non-stick pan and fry the onions until golden. Using a blender or food processor, purée the boiled cauliflower, carrots, the drained cashews, the fried onions together with the lemon juice, garlic powder, onion powder, salt and pepper, adding in a bit of the reserved water until desired consistency is achieved. Taste and adjust the seasonings. Serve over pasta and store any leftover sauce in the refrigerator. Enjoy!