Gluten-Free Linguini with Cauliflower Alfredo Sauce
By McKenna Ruzga
A creamy pasta meal that also happens to be gluten-free AND full of hidden vegetables? Yep, we did that! We topped our Gluten-Free Cauliflower Linguini with a savory cauliflower "alfredo" that's made without any of the heavy ingredients or dairy.
1 small head cauliflower, thick stem removed and cut into florets and pieces
1 cup unsweetened oat, cashew, or soy milk
1/4 cup nutritional yeast
1 tablespoon white miso
1 1/2 tablespoons freshly squeezed lemon juice
2 tablespoons raw cashew butter, tahini, or shelled hemp hearts, or 1/4 cup soaked and drained raw cashews
1 clove garlic
1/2 teaspoon sea salt
Freshly ground black pepper or crushed red pepper flakes, for topping
DIRECTIONS
Steam the cauliflower until soft for a creamier sauce.
Cook Cauliflower Linguini according to package instructions. Drain and set aside.
Add cauliflower, milk, nutritional yeast, white miso, lemon juice, cashew butter, tahini, hemp hearts, or cashews, garlic, and sea salt to a blender or food processor. Blend until smooth.
Warm the sauce in a saucepan over medium heat. Add the cooked Linguini and toss until evenly coated.
Top with freshly ground black pepper or crushed red pepper flakes, to taste. Serve and enjoy!
