A creamy and dreamy Vegan Cauliflower Alfredo Sauce that’s perfect to top a pasta, pizza or even just eat out of the bowl! With no cashews or dairy and only a dollop of oil, this is the perfect fat-free skinny Alfredo.
Ingredients
2cupsCauliflower, Florets, 214g
¼tspOlive Oil
1½tspGarlic, Minced, 1-2 cloves
¼cupFlax/Almond Milk, Unsweetened and Unflavored
1TbspVegetable Broth or Cooking Liquid
1TbspNutritional Yeast
¼tspOnion Powder
¼tspGarlic Powder
¼tspSalt
¼tspBlack Pepper
For serving:
8ozPasta of choice, 224g, about 2¼ cups dry
Chopped Parsley, for garnish
Instructions
Make Sauce:
Bring 4 cups water to a boil in pot, add cauliflower and boil until tender and easily pierced with a fork, about 10 minutes. Drain and let sit 5-7 minutes to cool.
Heat oil in a skillet over medium and fry garlic for about 1-2 minutes until soft and fragrant. Do not let burn.
Transfer cauliflower, garlic, almond milk, broth, nutritional yeast, onion powder, salt and pepper to a blender (or food processor) and blend until smooth, about 30 seconds.
Add a tablespoon of broth if sauce is too thick.
Serve:
Bring 8 cups water to a boil in pot, add pasta, and cook for about 10 minutes (according to package instructions).
Add sauce, stir to coat well and season with more salt and pepper if needed.