Creamy Vegan Cauliflower Alfredo Sauce
PREP TIME 5 minutes
COOK TIME 15 minutes
TOTAL TIME 20 minutes
Serving Size: 75g
|Amount per Serving*||% Daily Value|
FEATURED IN RECIPE
This easy recipe for a homemade vegan alfredo sauce is full of flavor, made using cauliflower. This divine dish can satisfy your alfredo craving in under 30 minutes. This dish is also low calorie and a good source of fiber.
- 3 cups riced cauliflower (about 10 ounces)
- 1/4 cup raw unsalted cashews (1 ounce)
- 1 clove garlic
- 1 cup unsweetened non-dairy milk
- 2 tablespoons vegan butter
- 1 tablespoon nutritional yeast
- 3/4 teaspoon kosher salt
Combine cauliflower, cashews, garlic and milk in medium saucepan. Bring mixture to a boil on medium-high heat. Reduce heat to low; simmer 8-10 minutes until cashews are softened.2.
Transfer cauliflower mixture to blender jar. Add butter, nutritional yeast and salt. Remove center cap from blender lid. Blend on high speed 30 seconds while loosely holding a clean dishtowel over lid until mixture is smooth.
Serve the sauce warm with hot cooked ZENB Pasta, grilled chicken, drizzled over scrambled eggs or as a base for a creamy soup.
Riced cauliflower is often sold in both the fresh produce and frozen sections of the grocery store.
Substitute olive oil for the vegan butter.
Any unsweetened, unflavored oat or nut milk works well in this recipe.
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