Vegan Buffalo Alfredo Penne
This adicting pasta dish is creamy, with a kick of spice! The sauce is a blend of cauliflower, cashews, buffalo sauce and a blend of spices and herbs for an easy and delicious meal!
Ingredients
- 16 ounces penne or similar pasta (gluten free if desired)
- ½ medium cauliflower head (about 12 ounces) chopped roughly into florets
- ⅓ cup raw cashews
- ⅓ cup buffalo hot sauce (I use Frank's)
- 2 cups water or unsweetened non-dairy milk
- ½ cup nutritional yeast
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon celery seed optional
- ¼ teaspoon salt
- 1 tablespoon tapioca starch* optional
Instructions
- Cook penne according to package instructions, reserving a cup of pasta water.
- In a medium saucepan, add cauliflower, cashews, 1 cup of water and a pinch of salt. Set over medium-high heat, cover and cook for 12-14 minutes until cauliflower is fork tender.
- To a blender carefully add contents of pot and all of the remaining ingredients. Blend until completely smooth and creamy.
- Add sauce and cooked pasta to the saucepan and heat over medium heat for 3-4 minutes, stirring well. Taste, thinning sauce with pasta water if needed (start with ¼ cup at a time) or adding more hot sauce to your taste.