Vegan Fettuccine Alfredo with Broccoli

Ingredients

• 2 heaped cups cauliflower
• 1/2 cup cashews (unsalted and not roasted)
• 1 teaspoon fresh lemon juice
• 1 teaspoon apple cider vinegar
• 1/4 cup nutritional yeast
• 2 cloves of garlic
• 2 1/2 cups unsweetened soy or almond milk
• 1/2 cup unsweetened soy or almond milk (add after cooking)
• 1 pinch nutmeg
• salt
• pepper
• freshly chopped parsley
• cooked fettuccine

Instructions

1. Cut the cauliflower into florets. Place them in a sauce pan together with the cashews, the garlic, and the almond milk. Add the nutritional yeast. Stir everything with a wooden spoon until well combined.
2. Cover with a lid and cook for 20 minutes. There won't be much liquid left. Transfer everything into a high speed blender. Add the lemon juice, a pinch of nutmeg, apple cider vinegar, and 1/2 cup more unsweetened almond or soy milk as well as salt and pepper.
3. Process until smooth. This should take about 30-60 seconds.
4. Cook the fettuccine according to the instructions on the package. Set aside.
5. Pour the blended sauce into a pan and cook for a minute. Then add the cooked fettuccine and stir until well combined. 
6. Add broccoli. Season with salt and pepper again if you want.
7. Serve immediately 

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