Vegan Cauliflower Alfredo Sauce
Vegan Cauliflower Alfredo Sauce is a healthy alternative to traditional alfredo. This sauce is rich, creamy and delicious poured on top of pasta, veggies or rice.
Servings: 5 cups
- 3 tablespoons broth or water, or 2 teaspoons olive oil
- 1/2 onion chopped
- 4 cloves garlic minced
- 1/2 teaspoon dried oregano
- 4 cups cauliflower, about 1 small head, chopped
- 1 cup vegetable broth
- 2 tablespoons nutritional yeast
- 2-3 tesapoons lemon juice to taste
- 1/2 cup non-dairy milk
- 1/2 teaspoon sea salt or more to taste
Saute the onion over medium heat in a few tablespoons of veggie broth, or a couple teaspoons of oil. Saute until lightly browned and softened, adding a little more broth if necessary to keep the onion from sticking to the bottom of the pan. Add garlic and oregano and saute for about 30 seconds more.
Add cauliflower and broth, bring to a boil, cover and simmer for about 10 minutes. Cauliflower is done when it breaks apart easily when pierced with a fork.
Once the cauliflower is tender, add the entire contents of the pan to a blender. Add nutritional yeast, lemon juice, non-dairy milk and salt. Blend until completely smooth and creamy. Add a little more milk to reach desired consistency if necessary. The sauce is now ready to use as you please. Some of my favorite things to use this sauce on are pasta, vegetables or as a sauce on pizza. Enjoy!
Calories: 53kcal | Carbohydrates: 8g | Protein: 4g | Sodium: 493mg | Potassium: 358mg | Fiber: 2g | Sugar: 3g | Vitamin A: 210IU | Vitamin C: 41.8mg | Calcium: 61mg | Iron: 0.7mg