In case you're searching for a brisk and simple supper with a gourmet pizazz, you've gotta make this sauce! It's ideal for a sentimental supper or a bustling weeknight feast.
I adjusted this from my 30-Minute Vegan Fettuccine Alfredo which is made with potatoes and cashews as the smooth base. The cauliflower rendition is similarly as rich and tasty.
The cauliflower flavor is unobtrusive, however in case you're not a fan by any stretch of the imagination, you might need to make the potato-based rendition. You'll cherish it!
This yields enough sauce for 1 pound of pasta and It's ideal with fettuccine noodles! In the event that you choose to utilize this sauce for pasta, you can heat up the water and cook the pasta while you are setting up the Alfredo sauce.
- 1 pound cauliflower , cut into florets (about 1 medium head)
- 2 tablespoons vegan butter
- 4 large cloves garlic , minced
- 1/2 cup raw cashews , unsalted
- 1 1/2 cups vegetable broth , low sodium
- 1 1/2 cups soy milk , unsweetened (or any plant-based milk)
- 2 tablespoons lemon juice , fresh squeezed
- 2 tablespoons nutritional yeast , more to taste
- 1 teaspoon granulated onion
- 3/4 teaspoon salt , more to taste
Instructions
- In a large pan or pot (that can be fitted with a lid), heat the butter over medium heat. When melted, add the garlic and saute for 1 minute until lightly browned.
- Add the broth, cauliflower, and cashews. Raise heat to bring to a boil. Now turn heat down to a low simmer and cover with lid. Cook for 10-12 minutes until cauliflower is fork tender. Remove from heat.
- To a high-speed blender, add soy milk, lemon juice, nutritional yeast, granulated onion, salt and the cooked contents from the pan. Blend on high until smooth. Taste for seasoning and add more if needed. Pour mixture back into the pan and cook on medium-low to warm up a bit.
Read more our recipe Garlic Parmesan Roasted Brussels Sprouts #vegan #vegetarian #soup #breakfast #lunch
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