CAULIFLOWER FETTUCCINE ALFREDO

1. Bring a large pot of water to boil. Add a couple tbsp of salt to the boiling water. Cook the pasta (follow the directions on your pasta box). 
2. Meanwhile in a large deep pan over medium heat, add 2 tbsp oil and sauté garlic and onions for 6 minutes. Season with a pinch of salt then add mushrooms and chopped thyme and sauté for 7 minutes. Then steam cauliflower florets until tender, takes about 6-8 minutes. 
3. In a high speed blender combine raw cashews (you don’t have to soak cashews) and 2 cups filtered water. Blend on high speed for 1 minute or until fully smooth. Then add steamed cauliflower and blend again until smooth. Pour sauce over mushrooms and bring heat to low. Simmer for 3 mins. 
4. Add the nutritional yeast, salt and 1/2 tsp pepper to the sauce, mix then once noodles are cooked, using tongs transfer the noodles straight from the pot to the sauce. Add 1/2 cup of hot pasta water to the pasta and mix all together until noodles are fully coated with sauce. *Tips: You can add vegan parmesan on top. If you would like to make the sauce a little more rich, you can add 1-2 tbsp vegan butter, so tasty! Lastly feel free to add any other veggies or add in besides the mushrooms. 
5. Finish off with freshly cracked pepper, a pinch of salt if needed and chopped fresh herbs like more thyme or parsley!