Yield: 4 servings
Ingredients
- 12 oz fettuccini pasta
- 2 oz raw cashews*
- 8 oz cauliflower florets
- ¾ cup water, to be used to cook cauliflower
- 4 oz cooked or canned white kidney beans
- 1 clove garlic, minced
- 3 Tbsp lemon juice
- 2 tsp onion powder
- 1 ½ Tbsp nutritional yeast
- 1 tsp dried parsley
- ½ scant tsp, nutmeg
- ¾ tsp salt
Instructions
- Cook pasta according to the package instructions.
- Place cauliflower in sauce pot with ¾ cup of water. Cover and bring to boil. Reduce heat and simmer until cauliflower is fork tender. Set aside with cooking water.
- Add to blender the cashews, cauliflower with cooking water, and the kidney beans. Blend until smooth.
- Add the garlic, lemon juice, onion powder, nutritional yeast, parsley, nutmeg and salt then blend just enough to combine these ingredients.
- Transfer blender mixture to pan and heat until hot, but not boiling. If desired thin down the sauce with a bit more water, or use cooking water from the kidney beans. Serve hot over noodles.
- Keep leftover sauce in fridge up to 5 days or freeze.
Notes
- Soak cashews overnight or do a quick 30-minute soak in boiling water. Drain and discard soaking water.