Vegan Fettuccine Alfredo

Mince the garlic . Chop the cauliflower .

Make the pasta: Bring a large pot of salted water to a boil. Boil the pasta until it is al dente (start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside). Then drain the pasta and return it to the pot.

Meanwhile, start the sauce: Heat the olive oil in a large Dutch oven , pot, or saucepan (that has a cover) over medium heat. Add the cauliflower and cashews and saute for 4 minutes until lightly browned. Add the garlic and cook for 1 to 2 minutes until fragrant. Add the vegetable broth , onion powder, black pepper, nutmeg and ½ teaspoon kosher salt . Bring to a simmer, then cover and cook 6 to 7 minutes on medium high heat until the cauliflower is tender when pierced with a fork.

Blend the sauce: Carefully transfer the contents to a blender and add the remaining ½ teaspoon kosher salt and ¼ teaspoon more black pepper. Blend on high until a smooth sauce forms.

Serve: Pour about 5 cups into 1 pound pasta (1 cup will be left over), or use it to taste. Top with finely chopped parsley and serve immediately. Store leftover sauce for 3 to 5 days refrigerated.