Vegan Fettuccine Alfredo

Ingredients

• 1 1/2 cups unsweetened, unflavored almond or cashew milk or vegetable broth
• 1 pound cauliflower, cored and cut into medium florets
• 1/2 cup raw cashews
• 2 tablespoons nutritional yeast
• Finely grated zest of 1/2 lemon, optional
• Kosher salt
• 1 to 2 large cloves garlic
• 12 ounces dry fettuccine
• Freshly ground black pepper

Directions

1. Set a large saucepan over medium heat and bring the nut milk or broth to a gentle simmer. Stir in the cauliflower and cashews so everything gets coated. Turn the heat down to medium low, cover the pan, and cook for about 10 minutes, until a knife slides easily through the cauliflower. If you notice the liquid disappearing too quickly under the lid, lower the heat to low; the goal is tender cauliflower with as much cooking liquid saved as possible.
2. Move the cauliflower, cashews, and liquid into a blender or food processor, then leave the mixture to cool until it is warm. Clean out the saucepan, add water, and bring it up to a boil over high heat.
3. Blend the cauliflower and cashews until the sauce is completely smooth. A high-powered blender will make the texture especially fine, but a food processor can get there too if you let it run for a solid minute or more and stop now and then to scrape down the bowl. Add the nutritional yeast, lemon zest if you are using it, and a few generous pinches of salt. Grate in as much garlic as you like, then pulse briefly to mix.
4. Salt the boiling water, add the fettuccine, and cook it until just al dente. Before draining, scoop out about 1 cup (235ml) of the pasta water, then drain the noodles.
5. Put the hot fettuccine back in the pot. Pour in the vegan Alfredo sauce along with about 1/4 cup (60ml) of the reserved cooking water, and toss until coated, splashing in more pasta water as needed until the sauce turns creamy and loose. If the pasta needs warming, set the pan over the heat for a few seconds. Taste and adjust with salt. Spoon the fettuccine Alfredo into a large bowl, finish with a few grinds of black pepper, and serve.