Creamy, cheesy, comforting vegan roasted red pepper alfredo is an easy plant-based dinner you need to try. Oil-free, gluten-free, WFPB and easy to make!
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Ingredients
8ozdry pasta
2cups cauliflower
1large red bell pepper
1/2cupraw cashews
1/4cupnutritional yeast
1/2tspgarlic powder
1/2tsp salt
1cup cooking liquid from boiling cauliflower and cashews
Instructions
Bring two pots of water to a boil. In one pot add the cauliflower and cashews. In the other pot, add the pasta. Strain the pasta when it's done.
Prepare a baking sheet with parchment paper. Steam the bell pepper in microwave or veggie steamer for a few minutes until soft then put under the broiler for 20 minutes until it's slightly charred (flipping halfway through).
When the cauliflower and cashews are soft, add them into a high speed blender like a Vitamix with 1 cup of the cooking liquid. Add in the nutritional yeast, garlic, salt, and roasted pepper. Blend sauce on high until completely smooth.
Toss pasta with sauce and enjoy!
Notes
You can store this alfredo in the fridge for 3-4 days.