1 large head of Cauliflower, chopped
1 cup Vegetable Stock
1 cup Unsweetened Cashew Milk
½ cup Vegan Parmesan
1 teaspoon White Miso Paste
1 teaspoon Pepper
Large stock pot
Immersion or *stand blender
Place all the ingredients except the miso paste into saucepan, and bring to a simmer over medium heat. Cook for about 10 minutes, until the cauliflower is very soft and falls apart when pierced with a fork.
While the sauce is cooking, cook the chickpea fettuccini according to the package directions in a separate pasta pot. Drain the pasta and set aside.
IMMERSION BLENDER: When the cauliflower is fork tender, add the white miso paste. Using an immersion blender, blend the cauliflower and its cooking liquid until smooth.
*STAND BLENDER: If you use a stand blender, work in batches. Ladle the ingredients into a blender until the blender is about ¾ full. Cover the blender with the lid but remove the pour cap to allow steam to escape. Cover the pour cap hole with a dishtowel to avoid splatter and turn the blender on high. Blend thoroughly. Once the ingredients are smooth, pour the contents of the blender into a large bowl and repeat these steps again until all of the ingredients have been blended.
Add the pasta to the pan with the cauliflower Alfredo sauce. Stir the ingredients well over low heat to coat the pasta with the sauce and heat through. To serve, garnish with a sprinkle of vegan parmesan, parsley, and freshly cracked black pepper. Enjoy!