Roasted Cauliflower Cashew Cream Alfredo Sauce

• Vegetarian

• Produce

  • 5 Basil, leaves
  • 2 cups Cauliflower
  • 1/4 tsp Garlic powder
  • 1 Sweet onion, small
  • 2 Sweet potatoes, medium
  • 2 Zucchini, medium

• Canned Goods

  • 1 14 oz can Coconut milk, unsweetened

• Condiments

  • 1 Sauce

• Pasta & Grains

  • 1 Pasta

• Baking & Spices

  • 1 tsp Italian seasonings
  • 1 tbsp Nutritional yeast
  • 1 Sea salt & pepper

• Oils & Vinegars

  • 3 tbsp Coconut oil

• Nuts & Seeds

  • 1 cup Cashews, raw

• Liquids

  • 1 cup Veggie stock or water

Found on staceyhomemaker.com

Description

Ingredients

• Sauce -
• 2-3 cups cauliflower
• 1 small sweet onion
• 2 Tbsp + 1 Tbsp coconut oil
• 1 cup raw cashews
• 1 14 oz can unsweetened coconut milk (Milk only, discard the water)
• 1 cup veggie stock or water
• 1 Tbsp nutritional yeast
• ¼ tsp garlic powder
• 1 tsp Italian seasonings
• 5-6 basil leaves, for garnish, thinly sliced
• Sea salt & pepper
• Pasta -
• 2 medium zucchini
• 2 medium sweet potatoes
• 2 cups of diced veggies
• 1-2 Tbsp coconut oil
• 2 Tbsp water
• 1 cup cauliflower cashew cream sauce
• ½ bag of frozen spinach
• 1 cup quinoa

Directions

• Preheat oven to 400 degrees.
• Quarter the onion and cut all the cauliflower florets off the stem. Arrange on a parchment lined tray and drizzle 2 Tbsp olive oil over the top. Sprinkle sea salt and pepper. Toss and use your hands to rub the oil in until evenly coated. Bake for 20 minutes.
• Remove from the oven, let cool for 10 minutes.
• Add cooked cauliflower, onion, cashews, coconut milk, nutritional yeast, and veggie stock into the blender. Blend until completely smooth.
• In a large saute pan, cook the spiralized veggies until theyve softened slightly. About 5-6 minutes. Season with salt and pepper. Remove the noodles from the pan, set aside.
• Pour sauce into the pan over medium-low heat. Add garlic and Italian seasonings. Season with salt and pepper.
• Add noodles back in and serve immediately. Top with fresh basil.
• Cook quinoa according to package instructions, set aside covered to keep warm.
• Dice the leftover spiralized veggie bits and saute in a pan over medium heat in coconut oil. Add water to help steam and soften.
• Add the frozen spinach and leftover cream sauce to the pan. Cook until everything is heated all the way through, stir every few minutes.
• Serve over warm quinoa for a quick lunch.