As you all know, alfredo sauce is rich and creamy, but normally made with tons of milk, cream, and cheese. My veganized version is a lot healthier and made from cauliflower! That’s right, Cauliflower Alfredo Sauce for all those pasta cravings. Cauliflower is a great way to re create a thick restaurant-quality sauce. It comes together super quickly and can even be used for your next pizza night! This recipe is great to make ahead and use during the week for fast dinner ideas! Feel free to wilt some spinach in your pasta before adding the sauce, it’s one of my favorite ways to enjoy it.
Yield 3 cups
1 Tbsp. vegan butter
1 head cauliflower
1/2 white onion, chopped
2 large garlic cloves, minced
1 cup vegetable stock
1/4 cup oat milk
1/4 cup vegan Parmesan cheese
2 Tbsp. nutritional yeast
2 tsp. lemon juice
3/4 tsp. Vitacost Himalayan Fine Pink Salt
1/4 tsp. white pepper
Fresh parsley, to garnish
- In a medium pot, bring the vegetable stock to a boil. Add the cauliflower, minced garlic, onion, and cook for 10 to 12 minutes or until fork tender.
- In a blender, add the vegetables, broth, and remaining ingredients. Blend until smooth and well combined.
- Serve hot with choice of pasta.
Chef’s tip: Sauté onion and garlic until slightly browned. Deglaze pan with 1/4 cup white wine, cooking for an additional minute.