Vegan Mushroom Alfredo Sauce

While house sitting, my boyfriend really wanted to make some alfredo for himself, which got me thinking about trying to make a vegan one too. I planned to make it with cashews and tofu, and then I could not find any tofu at the shops and settled for cauliflower instead. So here it is, my cauliflower and cashew alfredo sauce. Don't get me wrong I'm not saying it tastes exactly like traditional alfredo, because hello, it doesn't have cream or ham, but nevertheless it tastes damn good. It has the super creamy texture, it has the mushroom flavour, and gives you that feeling of comfort. 

This recipe is actually very simple, which is awesome because you don't have to be experienced in the kitchen to know what is plotting. This recipe is also really nice to make for a dinner party as it makes a lot of sauce with very little ingredients, meaning less money spent, BONUS. 

If you use gluten-free pasta then this is a great gluten-free, and dairy-free sauce for you. This recipe is very well suited for low-carb, high-fat diet followers.
This recipe makes enough sauce for about 4-5 servings of pasta.

Ingredients:

- 1 Cauliflower head or 450g of Cauliflower
- 1 Onion
- 100g Raw cashews (soaked for at least 2 hours)
- 2 Tbsp of Italian mixed herbs
- 1-2 Tbsp Garlic
- 1/4 cup Nutritional yeast
- 1-2 cups Mushrooms
- 2 Tbsp Vegan butter
- Salt and Pepper to taste

Method:

1. Soak the cashews for at least 2 hours or until they become soggy.
2. Chop your onion and cauliflower roughly, you're going to blend it anyway.
3. Cook the onions in either some water or oil, until they become translucent. Then add the garlic and cook until it is fragrant, at this point, you add the cauliflower and some water until the base of the pot is covered, then bring the pot to a simmer. Cook this until you are able to put a knife through the cauliflower.
4. Allow this to cool a little bit before transferring to the blender, place the cashews (strained), onions, garlic, cauliflower, and water into the blender. Blend until a nice smooth sauce is created, if need be, add more water to help the blender blend well.
5. In the same pot melt the butter and then add the mushrooms, cook them until they are fragrant, then add the sauce to the pot. Add the nutritional yeast, herbs, and spices to taste. If the sauce is too watery, allow it to simmer for a bit to reduce.

Nutritional information (estimate per serving of 4 servings):
Protein: 11.25g  Carbohydrates: 20,5g  Fat: 16g