No need to soak cashews beforehand . It steams and softens perfectly.
Hit Sauté button on the IP .
Add oil and roast garlic for 30 seconds. If going oil free then sauté garlic with 2 tablespoon water.
Cancel Sauté mode.
Break the pasta noodles in half to fit the pot.
Add in enough water to cover the fettuccine.
Add in lemon zest and salt.
Now place the long leg trivet on top. Refer to pictorial above.
Place cauliflower & cashews on the steaming rack and place it on the trivet.
Put on the Instant Pot lid and position the black knob to SEALING.
Hit MANUAL 6 minutes HIGH PRESSURE.
Once the IP beeps, Perform a quick release with back of a spoon.
IMPORTANT- Always place a kitchen towel on the knob before turning it to VENTING for Quick release.
When the silver pin drops it is safe to open the Instant Pot.
Carefully take out the softened cauliflower.
With a fork or tongs separate the pasta as they tend to stick together a bit.
If you still see water , don’t worry it will become our thick sauce and will soon be absorbed by the pasta.
Use chilled water or Place cauliflower cashews in cold water and drain to cool it down.
In a blender add everything called for cauliflower cheese sauce.
Blend for 30 seconds or until smooth.
We are looking for thick apple sauce consistency.
Scoop 2 cups of sauce or more in the pasta or as needed.
Add in pepper .
Give it a quick mix to coat the pasta.
Add in some chopped parsley and reserve some for garnish.
Taste test and adjust seasoning if desired.