Easy Vegan Cauliflower Alfredo Sauce Recipe
Ingredients
Method
- Cook the Cauliflower
- Heat water (or veggie broth) in a big pot until it boils.
- Add the cauliflower florets and simmer for 8 to 10 minutes, or until they are extremely soft and fork-tender. The sauce will be creamier if they are softer.
- Crucial Step: Drain the cauliflower well, reserving 1 cup of the cooking liquid (broth or water). Place the reserved liquid and cooked cauliflower aside.
- o Tip: If serving right away, you can begin boiling water and cooking your pasta as the cauliflower cooks.
- Sauté the Aromatics
- In a small skillet, heat the vegan butter or olive oil over medium heat. (If you want to make it oil-free, add a little water or broth.)
- Sauté the minced garlic for 30 to 60 seconds, or until it becomes fragrant.
- Pay close attention! The sauce will become bitter if the garlic is allowed to burn. Take off the heat right away and put aside.
- Blend the Sauce
- Pour the mushy, drained cauliflower into a strong food processor or high-speed blender.
- Add the oil/butter and sautéed garlic (or just garlic if you do not have any oil), nutritional yeast, unsweetened non-dairy milk, lemon juice, and the one cup of cooking liquid that was set aside.
- Add the optional pinch of nutmeg, salt, and black pepper.
- On high, blend until the sauce is silky, rich, and fully smooth. It should take one to two minutes. To make sure every component is included, scrape down the sides as necessary.
- Season and Serve
- Sample the sauce. Add a tablespoon of non-dairy milk or the cooking water that was set aside at a time until the required consistency is achieved if it is too thick.
- To make it brighter, add extra salt, pepper, or lemon juice. For a cheesier taste, add another tablespoon of nutritional yeast.
- After the pasta has been cooked and drained, pour the spicy sauce over it. Coat each noodle with a good toss.
- If preferred, garnish with vegan parmesan and fresh parsley. Serve right away and savour.
Nutrition
Tried this recipe?
Let us know how it was!Why You’ll Love This Recipe Alfredo sauce Recipe
- Velvety Smooth: The combination of cauliflower and pasta creates a rich, velvety sauce that coats pasta flawlessly.
- Healthy & Wholesome: Compared to typical alfredo, it has a lot less fat and calories and is loaded with vegetables.
- Easy Weeknight Supper: It is the ideal quick supper option because it is ready in less than 30 minutes Alfredo sauce Recipe.
- Dairy-Free Comfort: Provides the hearty, gratifying flavour of alfredo without using any dairy products.
- Cunning Veggies: It is a great approach to encourage yourself and your finicky eaters to eat more cauliflower.
FAQs
Can I use cauliflower that has been frozen?
Yes, without a doubt. After the frozen cauliflower is extremely tender, proceed with the remaining directions.
How can I thicken the sauce?
Try putting some raw cashews in the blender after they have been soaked in boiling water for 15 minutes and then drained if your sauce is too thin. As an alternative, you may put the sauce back in a saucepan and cook it moderately for a few minutes to let some of the liquid evaporate and thicken it.
What is a suitable alternative to nutritional yeast?
Since nutritional yeast supplies the necessary cheesy, savoury taste, there is no ideal alternative. Although the cheese undertones may be less noticeable, you can try adding 1 teaspoon of white miso paste for a taste boost.
Can I make the sauce in advance?
Indeed. For up to four days, keep the sauce refrigerated in an airtight container. It will probably thicken when reheated, so be ready to whisk in a little water or non-dairy milk to bring back the creamy smoothness.
Final Notes
Although this cauliflower alfredo sauce tastes great by itself, you might want to add some sautéed veggies, such as spinach, mushrooms, or roasted broccoli, to make it a heartier dinner Alfredo sauce Recipe click here Red pepper flakes give a pleasant burst of heat. This dish genuinely demonstrates how easy, cosy, and tasty plant-based cooking can be!
