Cauliflower Alfredo Pasta | Vegan

creamy + flavorful + plant-based 

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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!  

 

Sauce Ingredients:

  • 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 additions:

  • pasta of choice (i used bowtie, however, fettuccine works well!).

  • parsley or basil for decoration.

  • sliced and sauted baby bella mushrooms (optional)

 

Instructions:

  • 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!

Enjoy this recipe with:

  • garlic bread

  • mixed salad

 

MAKE SURE YOU TAG ON INSTAGRAM @GRDNOFYSMN AND HASHTAG #GRDNOFYSMN IF YOU RECREATE ANY OF THE RECIPES,

I WOULD LOVE TO SEE YOUR PHOTOS!

¡BUEN PROVECHO!