Vegan Cauliflower Alfredo Sauce
Ingredients
- 5-6 cups cauliflower florets
- 6 large cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 cup plant-based milk, or vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 pound fettuccine, or other pasta of choice
Preparation
Bring a large pot of water to a boil, add the cauliflower, and cook covered for 8-10 minutes or until fork tender. Reserve 1 cup of the boiling water.
Heat olive oil in a large skillet over medium heat, sauté the minced garlic until soft and fragrant but not browned, about 1-2 minutes.
Use a slotted spoon to transfer the cooked cauliflower to a blender. Add the sautéed garlic, reserved cooking liquid, milk, salt, and pepper. Cover the blender vent with a thin kitchen towel for venting and puree until smooth and creamy, about 2-3 minutes. If dry, add water, milk, or olive oil.
Cook the fettuccine according to package directions until al dente
Serve with cooked fettuccine.
