Best Vegan Cauliflower Alfredo Sauce
Ingredients
- 1 pound cauliflower cooked (small to medium sized head)
- 250 g mushrooms
- 3 cloves of garlic
- 2 tsp vegetable oil (divided)
- 1 cup vegetable broth or water
- 1/4 cup hemp seeds shelled (*see notes)
- 1 tbsp nutritional yeast
- 1 tsp onion powder
- 1 tsp garlic powder (optional)
- Sea salt to taste
- 1/4 tsp pepper
- Pinch of smoked paprika
- Pinch of chili powder (optional)
- 8 oz pasta of choice (e.g. gluten-free pasta)
- Fresh herbs to garnish (e.g. parsley)
Preparation
Cut the cauliflower into florets and cook it in salted water for about 10-15 minutes or until fork tender. Drain the water.
Cook pasta of choice as per the instructions on the package.
While the cauliflower and pasta cook, slice mushrooms and finely mince the garlic.
Heat 1 teaspoon of oil in a skillet and add the garlic. Fry over medium heat for about 2-3 minutes or until lightly browned.
Add the garlic, the drained cauliflower, and all other ingredients (except the pasta, the mushrooms, and the fresh herbs) to a high-speed blender and blend on high speed for about 1-2 minutes or until smooth and creamy. Taste the sauce and adjust seasonings as needed.
Heat another teaspoon of oil in a skillet and add the mushrooms. Sauté for about 3-5 minutes over medium heat, and add a pinch of salt and pepper.
Pour the Alfredo sauce over the cooked pasta, add the mushrooms, garnish with fresh herbs such as parsley, and enjoy.
Tips
Store leftovers in the refrigerator.
