Vegan Cashew Alfredo Bucatini with Roasted Cauliflower and Lemon Zest

How to Make Vegan Cashew Alfredo Bucatini with Roasted Cauliflower and Lemon Zest

1. 1

   Step 1: Roast the cauliflower

   Preheat the oven to 425°F (220°C). Toss cauliflower florets with 2 tablespoons olive oil, minced garlic, 1 teaspoon kosher salt and half the pepper on a rimmed baking sheet in a single layer. Roast until edges are golden and florets are tender, about 20–25 minutes, flipping once halfway through. Remove from oven and set aside while you finish the pasta and sauce.

   For this step

   • 1 headCauliflower (one medium head, broken into florets)
   • 3 tbspExtra-virgin olive oil
   • 3 clovesGarlic (minced)
   • 1 1/2 tspKosher salt
   • 1/2 tspFreshly ground black pepper
   
2. 2

   Step 2: Soak the cashews

   Place the cashews in a bowl and cover with very hot water; let soak 15 minutes to soften (or soak in cold water overnight if planning ahead). Drain and reserve briefly; softened cashews blend into a much creamier sauce compared with unsoaked nuts. If you prefer a quicker method, simmer cashews in water for 10 minutes, then drain and proceed.

   For this step

   • 1 cupRaw cashews (soaked)
   
3. 3

   Step 3: Cook the bucatini

   Bring a large pot of salted water to a rolling boil and cook the bucatini until just shy of al dente according to package directions (usually 8–10 minutes). Reserve about 1 cup (240 ml) of pasta cooking water, then drain the pasta. Keep the reserved water warm — you’ll use it to loosen the sauce for a silky finish.

   For this step

   • 12 ozDried bucatini
   
4. 4

   Step 4: Blend the cashew Alfredo

   In a high-speed blender, combine soaked cashews, 2 tablespoons olive oil, nutritional yeast, the juice and zest of the lemon, 1/2 teaspoon kosher salt, and a few grinds of black pepper. Add 1/2 cup (120 ml) of reserved pasta water and blend until completely smooth, adding more pasta water a tablespoon at a time until the sauce is velvety and pours easily. Taste and adjust seasoning or lemon for brightness.

   For this step

   • 1/3 cupNutritional yeast
   • 1 largeLemon (zest + 2 tbsp juice)
   
5. 5

   Step 5: Toss, finish and serve

   Return the drained bucatini to the pot or a large skillet over low heat and pour in the cashew sauce, tossing to coat; add roasted cauliflower and gently combine. If the sauce is too thick, splash in more reserved pasta water until you reach a glossy, clingy consistency. Serve topped with chopped parsley, extra lemon zest, and a final grind of black pepper.

   For this step

   • 1/4 cupFresh parsley (chopped, for garnish)
   

1. Preheat the oven to 425°F (220°C). Toss cauliflower florets with 2 tablespoons olive oil, minced garlic, 1 teaspoon kosher salt and half the pepper on a rimmed baking sheet in a single layer. Roast until edges are golden and florets are tender, about 20–25 minutes, flipping once halfway through. Remove from oven and set aside while you finish the pasta and sauce.
2. Place the cashews in a bowl and cover with very hot water; let soak 15 minutes to soften (or soak in cold water overnight if planning ahead). Drain and reserve briefly; softened cashews blend into a much creamier sauce compared with unsoaked nuts. If you prefer a quicker method, simmer cashews in water for 10 minutes, then drain and proceed.
3. Bring a large pot of salted water to a rolling boil and cook the bucatini until just shy of al dente according to package directions (usually 8–10 minutes). Reserve about 1 cup (240 ml) of pasta cooking water, then drain the pasta. Keep the reserved water warm — you’ll use it to loosen the sauce for a silky finish.
4. In a high-speed blender, combine soaked cashews, 2 tablespoons olive oil, nutritional yeast, the juice and zest of the lemon, 1/2 teaspoon kosher salt, and a few grinds of black pepper. Add 1/2 cup (120 ml) of reserved pasta water and blend until completely smooth, adding more pasta water a tablespoon at a time until the sauce is velvety and pours easily. Taste and adjust seasoning or lemon for brightness.
5. Return the drained bucatini to the pot or a large skillet over low heat and pour in the cashew sauce, tossing to coat; add roasted cauliflower and gently combine. If the sauce is too thick, splash in more reserved pasta water until you reach a glossy, clingy consistency. Serve topped with chopped parsley, extra lemon zest, and a final grind of black pepper.