Cauliflower Alfredo Pasta | Vegan
creamy + flavorful + plant-based
When I first became a vegan I found it very difficult to track down a plant-based Alfredo sauce. I was a little disheartened because I am a total pasta lover and I was missing an essential pasta sauce. Until one day, my lovely mother surprised me with a yummy plant-based alternative. Ever since then, I have been using her recipe. The secret is cauliflower!
1/2 head of (boiled until tender) cauliflower.
1/2 cup of boiled cauliflower water.
1/2 clove of garlic.
1/4 tsp onion powder.
1/4 tsp of garlic powder.
1/3 cup of plant-based milk.
1/4 tsp of sea salt ( add additional seasoning to taste if needed).
1/2 tsp of Italian seasoning.
1/4 tsp of black pepper.
1/4 tsp lemon juice.
1/4 cup of grated vegan parmesan cheese.
1 tsp of grapeseed oil (or an alternative oil).
1 tsp of vegan butter (optional)
pasta of choice (i used bowtie, however, fettuccine works well!).
parsley or basil for decoration.
sliced and sauted baby bella mushrooms (optional)
boil cauliflower until tender.
transfer all of the sauce ingredients into a mixer (i used a food processor) and mix until a creamy consistency is achieved.
boil pasta noodles according to box instructions.
separately, sautee sliced baby bella mushrooms (optional).
combine cooked pasta, alfredo sauce and optional sauteed baby bella mushrooms into a medium sauce pan.
cook on low for 10 minutes.
Enjoy this recipe with:
MAKE SURE YOU TAG ON INSTAGRAM @GRDNOFYSMN AND HASHTAG #GRDNOFYSMN IF YOU RECREATE ANY OF THE RECIPES,
I WOULD LOVE TO SEE YOUR PHOTOS!