Instant Pot Alfredo Sauce

Push the saute feature on the Instant Pot. Add the olive oil (2 tbsp) and garlic, minced (8 cloves) and cook for a minute or two, until fragrant, but be careful not to burn.

Now turn off the saute, and add the cauliflower florets (6 cups), raw cashews (0.75 cup) and vegetable broth (3 cups). Cook in the Instant Pot on high manual pressure for 3 minutes, making sure it's sealed so the pressure can build. Start 3m timer

Once it beeps and is done, carefully release the pressure. I always use a towel to protect from burning, so be careful. (If you have time, you can let the pressure come down naturally)

Transfer to a blender, add [0.5-1 tsp salt] and blend until very smooth. Pour over (16-oz) cooked fettuccine pasta (1 pound) and stir. If the sauce is a bit thick, simply add in a few tablespoons of [water], a little at a time, until the desired consistency is reached. Serve immediately with [steamed broccoli], [kale] or [green peas] if desired.

In a large pot, saute the [garlic] in the [olive oil] for a few minutes until fragrant. Add the [cauliflower], [cashews] and [vegetable broth]. Bring to a boil and cook for 10-15 minutes. Transfer to a blender and blend until smooth. Return to the pot, add [salt] to taste and serve.