FAST, HEALTHY, AND FULL OF FLAVOR.
THIS MONTH: VEGAN CAULIFLOWER ALFREDO SAUCE
By Ananda Eidelstein
Better for You
ACTIVE TIME 20 MINUTES
TOTAL TIME 20 MINUTES
SERVES 4
4 cups cauliflower florets
(from a 1-lb. head)
1 cup unsweetened
cashew milk
2 cloves garlic, smashed
2 Tbsp. nutritional yeast
1 1/4 tsp. kosher salt
1/4 tsp. freshly ground
black pepper, plus
more for serving
1/8 tsp. ground nutmeg
1 lb. fettuccine, cooked
according to package
directions
Chopped fresh flat-leaf
parsley, for serving
PLACE cauliflower, cashew
milk, and garlic in a saucepan.
Cover and cook over medium,
stirring occasionally, until
cauliflower is tender and most
of the cashew milk is absorbed,
12 to 15 minutes.
TRANSFER mixture to a blender.
Add nutritional yeast, salt, pep-
per, nutmeg, and 1/4 cup water.
Process until very smooth,
scraping down sides as needed.
TOSS pasta with sauce until
evenly coated. Top with parsley
and several grinds of pepper.
(Sauce can be stored in an air-
tight container in the refrigera-
tor for up to 3 days or in the
freezer for up to 1 month.)
Photograph by Victor Protasio
FOOD STYLING BY CHELSEA ZIM
MER; PROP STYLING BY CLAIRE SPOLLEN
148
FOOD
