Vegan Cauliflower Fettuccini Alfredo with Mushrooms

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subheading: For the Alfredo sauce:

¼ cup of cashew, soaked for 1 hour in hot water then rinsed

1 small cauliflower head, chopping into florets

1 tbsp of coconut oil

4 garlic cloves, finely chopped

1 leek, sliced

1 tbsp of nutritional yeast

1 tsp of lemon juice

½ tsp of sea salt or to taste

½ tsp of cracked pepper

6 tbsp of water

subheading: For the dish:

1 cup (300g) button mushrooms, sliced thickly

1 tbsp of coconut oil

2 large zucchinis

1 handful of parsley

Directions at rebootwithjoe.com

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