Ingredients

  • 2 heaped cups cauliflower
  • 1/2 cup cashews (unsalted and not roasted)
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon apple cider vinegar
  • 1/4 cup nutritional yeast
  • 2 cloves of garlic
  • 2 1/2 cups unsweetened soy or almond milk
  • 1/2 cup unsweetened soy or almond milk (add after cooking)
  • 1 pinch nutmeg
  • salt
  • pepper
  • freshly chopped parsley
  • cooked fettuccine

Instructions

  1. Cut the cauliflower into florets. Place them in a sauce pan together with the cashews, the garlic, and the almond milk. Add the nutritional yeast. Stir everything with a wooden spoon until well combined.
  2. Cover with a lid and cook for 20 minutes. There won't be much liquid left. Transfer everything into a high speed blender. Add the lemon juice, a pinch of nutmeg, apple cider vinegar, and 1/2 cup more unsweetened almond or soy milk as well as salt and pepper.
  3. Process until smooth. This should take about 30-60 seconds.
  4. Cook the fettuccine according to the instructions on the package. Set aside.
  5. Pour the blended sauce into a pan and cook for a minute. Then add the cooked fettuccine and stir until well combined. 
  6. Add broccoli. Season with salt and pepper again if you want.
  7. Serve immediately