Gluten-Free Creamy Cauliflower, Cashew & Beetroot Fettuccine

Comforting, creamy, cheesy and delicious doesn’t always have to mean unhealthy!


I get it. It’s January, you’re onto your third week of healthy eating and you’re craving something carby, creamy and comforting. Nothing else will do. It’s no longer a want, but a need. You’ve eaten one too many bland celery sticks and are sick to death of kale. You don’t want to bite into one more crunchy vegetable or look at anything green ever again. I’ve been there, trust me.

So what if I told you that you could have it all? A rich, creamy, healthy sauce without a vegetable in sight?


I give to you my gluten-free, creamy, wonderfully comforting cauliflower, cashew and beetroot sauce with edamame fettuccine!


All jokes aside, I think the best way to sneak your veggies in is always to blend them up into a sauce or a soup or even a dressing. This dish is for those seeking a healthier alternative to fettuccine alfredo (like me) or for those who just love pink, (also like me).

The sauce is incredibly easy to make and a quick weeknight dinner that is ready in minutes! So many recipes like this use cashews as a base on account of how thick and creamy they are but I wanted to limit the fat (even though it is good fat) and increase the veggies and cauliflower is perfect for that! It’s cheesy, nutty and oh-so-creamy when cooked and blended up, not to mention it’s super healthy. This dish is a well-balanced meal with a few cashews for our good fat and to keep us full, veggies like onion, garlic, beetroot and cauliflower to get our vitamins and minerals in, nutritional yeast for our very important b12 and edamame fettuccine noodles for our protein and as a healthy alternative to white pasta! I found my noodles in Lidl for around two euro and fifty cent which I thought was really good value.

So whether you want to eat a little healthier or you’re looking for an easy dinner to whip up after work, or you like your food to be pink, then this is the dish for you.

You could also throw in any veggies you like if you’re not looking for some plain ol’ creaminess, I think this would be amazing with sautéed mushrooms and spinach through it.

Anyway here is the recipe and I hope you enjoy!


Prep Time: 10 mins   Cook Time: 10 mins
Total Time: 20 mins   Serves: 2


  • 1/2 cup cashews
  • 1/2 head of cauliflower
  • 1/2 cup cooked, chopped beetroot
  • 1 red onion
  • 3 cloves garlic
  • 1 cup water
  • 1/4 cup nutritional yeast
  • 1 tsp olive oil
  • 200g edamame fettuccine (or pasta of choice)
  • salt & pepper to taste


  1. Cook your pasta according to package instructions (mine took six minutes).
  2. Start by roughly chopping the onion and garlic and sauté in some oil for around three minutes.
  3. Slice the cauliflower into small pieces, add to the pot along with boiling water and cook until tender (usually around seven to ten minutes).
  4. While the cauliflower is cooking, soak the cashews in boiling water and cover for around ten minutes.
  5. Once the cauliflower is cooked, transfer to a blender along with drained cashews and all of the other ingredients. I like to reserve some of the water I used to cook the cauliflower and add that to the blender instead of adding fresh water but it’s up to you!
  6. Blend everything together for around one to two minutes until it is very smooth and creamy.
  7. Pour the sauce over the pasta and heat on medium-low if needed.
  8. Serve immediately and enjoy!

I like to take one or two cashews and grate them on top to give some texture and look like parmesan.


And there you have it! Easy, creamy and dreamy!

I really hope you liked this recipe, I’d love to hear if you make it.

Thanks for reading!

Love, Áine.


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