Step 1

In a small bowl, soak the cashews in boiling water and set aside.

Step 2

Pre-heat the oven to 400F/200C. In a large mixing bowl add the cauliflower and drizzle with 1 1/2 tbsp olive oil. Sprinkle with a pinch of sea salt and mix to combine.

Step 3

Line a baking tray with parchment paper and pour the cauliflower onto the tray spreading out to make an even layer. Roast in the oven for 20 minutes or until lightly brown on the edges and well cooked (a fork should easily be able to glide through the biggest pieces). Set aside.

Step 4

Meanwhile, in a small skillet, bring 1 tbsp olive oil to medium-high heat. Add the garlic and chopped onion and cook, stirring frequently, until softened (about 5 mins).

Step 5

Add the softened garlic and onion medley to a blender, along with the cooked cauliflower. Strain the cashews and add to the blender along with the water, nutritional yeast, paprika, miso paste and sea salt. Blend together until smooth and creamy, about 1 minute. (Optional to add splashes more water if texture is too thick, but I found 1 3/4 cups to be perfect!).

Step 6

For serving: Bring a large pot of water to boil and add the pasta noodles of choice. Cook as directed on package, until al-dente - approximately 8 to 10 minutes. Strain and add back to the pot.

Step 7

Pour the Alfredo sauce overtop and mix together to combine. Finish by sprinkling with chopped parsley and ground black pepper.