this is so impressive! Tried this recipe last night and didn’t think it could possibly taste anything like alfredo sauce, but boy was I wrong! I find it amazing that it tastes nothing like cauliflower (how?). Just goes to show how it’s totally possible to have tasty food that is completely healthy. I honestly wish this notion was more mainstream, and perhaps one day it will be, with the help of such talented people like you. Thanks for the great recipe and everything that you do!
Vegan, nut-free, refined sugar-free, soy-free
This vegan “alfredo” sauce tastes decadent, yet is super light and energizing thanks to the sneaky cauliflower base! The nutritional yeast lends this sauce a rich "cheesy" flavour, while the blended cauliflower creates a creamy, luxurious base. This alfredo sauce is lovely served with pasta, but you can also enjoy it stirred into your favourite roasted or sautéed veggies. I love sautéing seasonal vegetables to serve along with the sauce over pasta. In the photo, I topped my bowl with a lovely spring veggie trifecta of leeks, asparagus, and peas. Thanks to Pinch of Yum for inspiring this tasty recipe!
Ingredients:
4 heaping cups (460 g) cauliflower florets (1 small/medium cauliflower)
1/2 tablespoon (7.5 mL) extra-virgin olive oil
1 heaping tablespoon minced garlic
1/2 cup (125 mL) unsweetened and unflavoured almond milk*
1/4 cup (20 g) nutritional yeast
1 tablespoon (15 mL) fresh lemon juice, plus more for serving
1/2 teaspoon onion powder
1/4 to 1/2 teaspoon garlic powder, to taste
3/4 teaspoon fine grain sea salt, or to taste
1/4 to 1/2 teaspoon pepper, to taste
1 package (350 g/12 ounces) fettuccine or rotini pasta**
Fresh minced parsley, for garnish
Directions:
Cauli-power "Alfredo"
Vegan, nut-free, refined sugar-free, soy-free
This vegan “alfredo” sauce tastes decadent, yet is super light and energizing thanks to the sneaky cauliflower base! The nutritional yeast lends this sauce a rich "cheesy" flavour, while the blended cauliflower creates a creamy, luxurious base. This alfredo sauce is lovely served with pasta, but you can also enjoy it stirred into your favourite roasted or sautéed veggies. I love sautéing seasonal vegetables to serve along with the sauce over pasta. In the photo, I topped my bowl with a lovely spring veggie trifecta of leeks, asparagus, and peas. Thanks to Pinch of Yum for inspiring this tasty recipe!
Ingredients:
4 heaping cups (460 g) cauliflower florets (1 small/medium cauliflower)
1/2 tablespoon (7.5 mL) extra-virgin olive oil
1 heaping tablespoon minced garlic
1/2 cup (125 mL) unsweetened and unflavoured almond milk*
1/4 cup (20 g) nutritional yeast
1 tablespoon (15 mL) fresh lemon juice, plus more for serving
1/2 teaspoon onion powder
1/4 to 1/2 teaspoon garlic powder, to taste
3/4 teaspoon fine grain sea salt, or to taste
1/4 to 1/2 teaspoon pepper, to taste
1 package (350 g/12 ounces) fettuccine or rotini pasta**
Fresh minced parsley, for garnish
Directions:
- Place cauliflower florets in a steamer basket and steam, covered, for 10 to 15 minutes until fork tender. (Alternatively, you can boil the cauliflower in a pot of water for 8 to 15 minutes until fork tender. Drain well before proceeding.)
- Meanwhile, cook the pasta according to the package directions. Drain well and add it back to the pot. Set aside.
- get the full instructions @ ohsheglows.com
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