While the garlic is roasting you’re going to prepare the rest of the components.
Cook pasta according to directions on the package, rinse and set aside.
Drain & rinse the cashews. Add them to your Vita Mix or food processor with desired amount of water and blend until creamy. Set aside leaving the cashew cream in the container.
Next, in a medium-sized skillet, sauté diced leeks with a generous amount of EVOO for 5-6 minutes over medium heat. Add white wine, turn down the heat and allow the leeks to braise for an additional 7-8 minutes or until much of the wine has reduced. Transfer leeks with remaining white wine to your Vita Mix or food processor with the cashew cream and set aside.
Steam the cauliflower until fork tender and set aside.
At some point, make sure to squeeze the roasted garlic from the skins and have them ready to go.
Using the same skillet for the leeks, add mushrooms and more EVOO and sauté for 8-10 minutes, then add asparagus spears and sauté for additional 5 minutes. Add peas and stir well until they are heated through. Set aside.
With your VitaMix or food processor ready to go with the cashew cream and leeks, add the steamed cauliflower, roasted garlic, Nutritional Yeast and salt & pepper to taste. Blend on high until creamy, scraping down the sides as needed.
Add pasta to a large bowl and toss in the alfredo until well combined. Add veggies and toss to coat. Add more salt & pepper if you like.
If the Alfredo sauce is too cool, you may reheat it in a pot before tossing it will the pasta.
Also, if the pasta has cooled too much, simply rinse it with hot water for a minute.
Serve immediately and enjoy.