Creamy Cauliflower Gnocchi Alfredo with Cashew Cream

Oh my goodness, you have to try this cauliflower gnocchi alfredo with cashew cream! It’s my go-to when I’m craving something indulgent but still want to keep it plant-based. The first time I made it, I couldn’t believe how creamy and rich it tasted – no dairy needed! The secret? That velvety cashew cream sauce that clings perfectly to every tender piece of cauliflower gnocchi. It’s become my little kitchen miracle – ready in under 30 minutes but tasting like something you’d order at a fancy Italian restaurant. Trust me, even my cheese-loving friends go back for seconds of this one!

Why You’ll Love This Cauliflower Gnocchi Alfredo with Cashew Cream

Okay, let me count the ways this dish will steal your heart (and your taste buds):

• Creamy dreaminess: That cashew sauce? It’s like velvet for your gnocchi—rich, smooth, and so satisfying you won’t miss the dairy.
• Weeknight superhero: From fridge to plate in 25 minutes flat. (I’ve timed it during my hangry moments.)
• Flavor bomb: Garlic + nutritional yeast = that umami punch that makes you close your eyes and go “Mmm.”
• Sneaky-good for you: Packed with veggies and plant-based protein—but shhh, it tastes like pure comfort.

Seriously, this is the kind of meal that makes vegan eating feel like cheating.

Ingredients for Cauliflower Gnocchi Alfredo with Cashew Cream

Gather these simple ingredients – I promise each one plays a special role in creating that magical creamy texture and flavor:

• 1 package cauliflower gnocchi (16 oz): Look for the frozen kind near regular pasta (Trader Joe’s makes a great one!)
• 1 cup raw cashews, soaked 2+ hours: This softens them for that luscious cream sauce – don’t skip soaking!
• 1 cup unsweetened almond milk: The neutral base for our sauce (any plant milk works)
• 2 cloves garlic: Fresh is best – it gives that authentic alfredo zing
• 1 tbsp nutritional yeast: Our “cheesy” secret weapon (find it in health food aisles)
• 1/2 tsp salt + 1/4 tsp black pepper: Season to taste – I always add a pinch more
• 1 tbsp olive oil: For sautéing that gnocchi to golden perfection
• Fresh parsley (optional): Makes it pretty and adds a fresh pop

See? Nothing fancy – just good stuff that comes together beautifully.

Equipment You’ll Need

Don’t worry – you probably already have everything! Just grab:

• A good blender (for that silky cashew cream)
• A large skillet (nonstick works great)
• A wooden spoon or spatula (for gentle stirring)

That’s it! No fancy gadgets required.

How to Make Cauliflower Gnocchi Alfredo with Cashew Cream

Okay, let’s get cooking! This comes together so fast you’ll want to have everything ready before you start. I’ve burned my fingers too many times rushing – learn from my mistakes!

Step 1: Cook the Gnocchi

Follow your package directions exactly here – those little cauliflower pillows can go from perfect to mushy in seconds! I usually boil mine for just 2-3 minutes until they float, then drain well. Pro tip: don’t crowd the pot – cook in batches if needed. Give them a gentle shake in the colander to remove excess water so your sauce won’t get watery.

Step 2: Blend the Cashew Cream Sauce

Now for the magic! Drain those soaked cashews (that 2-hour soak makes all the difference) and toss them in your blender with almond milk, garlic, nutritional yeast, salt and pepper. Blend on high for a full minute – you want it smoother than a jazz saxophone solo. If it’s too thick, add milk 1 tablespoon at a time. Taste and adjust seasoning – this is where I usually add an extra garlic clove because yum.

Step 3: Sauté and Combine

Heat olive oil in your skillet over medium heat – not too hot or the gnocchi will stick! Add your cooked gnocchi and let them get lightly golden for about 2 minutes, stirring gently. Pour in that gorgeous cashew cream and stir everything together. Let it bubble for another 2 minutes until the sauce clings to the gnocchi like a cozy blanket. If it thickens too much, splash in a little more almond milk. And voila – creamy perfection in minutes!

Tips for Perfect Cauliflower Gnocchi Alfredo with Cashew Cream

After making this recipe more times than I can count, here are my foolproof secrets for the best results every time:

• Cashew soaking hack: No time? Pour boiling water over raw cashews and soak for 15 minutes – it works in a pinch!
• Sauce too thick? Add almond milk 1 tablespoon at a time while blending until it ribbons off your spoon.
• Sauce too thin? Simmer a few extra minutes or blend in 1-2 extra cashews to thicken.
• Flavor boost: Add a squeeze of lemon juice at the end to brighten up all that creamy goodness.
• Don’t skip the sauté: Those 2 minutes of browning make all the difference for texture!

Remember – this recipe is forgiving, so tweak it until it’s perfect for you!

Variations for Your Cauliflower Gnocchi Alfredo

One of my favorite things about this dish? It’s like a blank canvas for creativity! Here are my go-to twists when I’m feeling fancy:

• Garlicky greens: Stir in handfuls of fresh spinach or kale during the last minute of sautéing.
• Mushroom magic: Sauté sliced creminis first, then remove and add back with the gnocchi.
• Spice it up: A pinch of red pepper flakes or smoked paprika gives it a nice kick.
• Protein boost: Crispy chickpeas or baked tofu cubes make it extra hearty.

The possibilities are endless – have fun with it!

Serving Suggestions

This cauliflower gnocchi alfredo with cashew cream shines all on its own, but oh boy does it play well with others! I love serving it with a crisp arugula salad dressed simply with lemon, or roasted Brussels sprouts for some crunch. My husband always begs for garlic bread on the side – that man would put garlic bread with cereal if I let him. For a fancy dinner party? Add a side of roasted cherry tomatoes that burst in your mouth. Simple, fresh pairings keep the spotlight on that dreamy cashew cream sauce!

Storing and Reheating Cauliflower Gnocchi Alfredo with Cashew Cream

Here’s the good news – leftovers taste almost better than fresh! Just pop them in an airtight container (I love glass ones) and refrigerate for up to 3 days. When reheating, go low and slow – microwave at 50% power with a splash of almond milk, stirring every 30 seconds until creamy again. Or warm gently in a skillet over medium-low heat, adding a tablespoon of milk to loosen the sauce. Pro tip: the gnocchi might soften a bit, but that sauce? Still dreamy!

Nutritional Information

Here’s the scoop on what you’re eating (per serving): about 280 calories, 14g of good fats from those cashews, and 5g of fiber to keep you full. Remember – these estimates can vary based on your exact ingredients. But trust me, it’s the kind of meal that makes your body happy while tasting like a treat!

Frequently Asked Questions

I get so many questions about this cauliflower gnocchi alfredo with cashew cream – here are the ones that pop up most often:

Can I use frozen gnocchi straight from the freezer?
Absolutely! Just add 1-2 minutes to the cooking time. The key is giving them space in the pan so they crisp up nicely instead of steaming.

What if I don’t have time to soak cashews?
Quick-soak them in boiling water for 15 minutes – it works nearly as well! Or try raw sunflower seeds in a pinch (though the flavor changes slightly).

Is nutritional yeast necessary?
It gives that cheesy umami kick, but if you don’t have it, try a teaspoon of white miso paste or just extra garlic. The sauce will still be delicious!

Can I make this nut-free?
Definitely! Substitute the cashews with steamed cauliflower florets (about 1 1/2 cups) and use oat milk. The texture changes slightly but stays creamy.

Why does my sauce look separated?
Don’t panic! Just blend in 1-2 extra cashews and warm gently while stirring. Sometimes different almond milk brands behave differently.

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