This Alfredo sauce is super tasty and creamy, yet loaded with healthy cauliflower. Enjoy it on pasta, veggies, rice or whatever you like to put Alfredo sauce on!!!
1 cup raw cashews (soaked in hot water for 10 minutes, then drained)
4 cups cauliflower chopped
1 cup ½ inch diced yellow potato
2 cups cooking water
2 garlic cloves
2 tsp. white or yellow miso
2 tsp. Lemmon juice
1 ½ tsp. sea salt
½ tsp. garlic powder
¼ tsp onion powder ¼ tsp.black pepper
1/8 tsp. nutmeg
Put the cashews in a bowl and cover with hot water. Set aside for now. Put cauliflower and potatoes in a medium stockpot and cover with water about an inch above the vegetables. Bring to a boil, then lower heat, cover and simmer for 15 minutes or until vegetables are soft. When done, drain over a medium to large bowl and save 2 cups of the cooking water. Add cooked vegetables to your blender along with the drained cashews, cooking water and the rest of the ingredients. Blend until super smooth and creamy. *This recipe makes about 6 cups, but any left-over can be frozen for later use.
