Start by draining your soaked cashews and placing them into a high-speed blender with the plant-based milk, lemon juice, nutritional yeast, and a pinch of salt. Blend on high until completely smooth and creamy, about 1-2 minutes, scraping down the sides as needed.
1 cup cashews, 1 cup plant-based milk, 2 tablespoons nutritional yeast, 1 tablespoon lemon juice
Meanwhile, heat olive oil in a large skillet over medium heat until shimmering and fragrant. Add the crushed garlic and cook, stirring, until fragrant and just beginning to turn golden, about 30 seconds.
3 cloves garlic, 1 tablespoon olive oil
Add the cauliflower florets to the skillet and cook, stirring occasionally, until tender and lightly caramelized, about 8-10 minutes. The cauliflower should be soft and fragrant, with some browned edges.
1 small cauliflower
Transfer the cooked cauliflower and garlic to the blender with your creamy cashew base. Blend again until silky smooth and well combined, ensuring there are no lumps. If the sauce is too thick, add a splash more plant-based milk and blend briefly.
1 small cauliflower, 3 cloves garlic, 1 cup plant-based milk, 2 tablespoons nutritional yeast, 1 tablespoon lemon juice
Pour the sauce back into the skillet over low heat. Whisk continuously until warmed through and slightly bubbling, about 3-4 minutes. Taste and season with salt and pepper as desired, adjusting acidity with more lemon if needed.
1 tablespoon olive oil, to taste salt and pepper
Cook your pasta according to package instructions until al dente. Drain and add directly to the skillet with the sauce, tossing gently to coat every strand evenly.
Serve immediately, garnished with fresh herbs or an extra sprinkle of nutritional yeast for extra flavor and presentation. Enjoy the velvety, cheesy vegan Alfredo right out of the skillet!
