Creamy Cauliflower Alfredo (Vegan, Df)
This creamy cauliflower alfredo is such a treat and so easy to make! It is 100% plant based and dairy free and can be cooked in under 20 minutes! You will not believe how creamy it is and how wholesome the ingredients are! This is sure to be one of your new fav pastas! It’s healthy, easy and so creamy and delicious!
How to make creamy cauliflower alfredo:
Start by steaming your cauliflower until it is fork tender. In the meantime sauté your onions and garlic for about 5 minutes. Then add the onions, garlic, steamed cauliflower and the rest of the ingredients into the blender and blend until it is smooth and creamy. Click here for the blender I use! Boil your pasta and add in your frozen green peas 2 minutes before the pasta is done cooking. Strain then add the pasta back into a pot and cover with that delicious creamy sauce!
Can you taste the cauliflower?
There is a very slight cauliflower flavor but it is not overwhelming at all! It is mostly garlicy and creamy, everything you usually love about alfredo! Your vegan and non-vegan friends and family are all sure to love this alfredo!
What makes this creamy cauliflower alfredo healthier?
This alfredo is healthier because it contains no diary and instead is packed with veggies and heathy fats! Typical alfredo is made with high fat dairy products, which are high in salt, and saturated fat. This sauce is made creamy with the use of raw cashews and steamed cauliflower which is full of fiber and healthy fats! Use a whole wheat pasta to get additional servings of whole grains!
Additions & Substitutions:
- Add silken tofu for an extra protein kick! It also makes the sauce even creamier!
- Sub cashews for pine nuts or sunflower seeds (nut free).
- Any kind of plant milk will work here!
- Add in any veggies you’d like! Broccoli, spinach and sautéed mushrooms would also be great additions!
Other pastas you will LOVE:
Creamy Cauliflower Alfredo (Vegan, DF)
Ingredients
- 300 g Whole Wheat Pasta
- 5 cups Cauliflower
- 6 cloves Garlic
- 1 cup Plant Milk
- 1/3 cup Nutritional Yeast
- Juice of half a lemon
- 3/4 tsp Salt
- 1/2 tsp Pepper
- 1/2 cup Raw Cashews
- 1.5 cups Frozen Green Peas (optional add in)
Instructions
- Start by steaming or boiling your cauliflower until soft and fork tender.
- Sauté your onions & garlic in olive oil for 5 minutes.
- Add the onions and garlic into the blender with the rest of the ingredients for the sauce (everything but the green peas). Blend until smooth and creamy!
- Add in your frozen green peas into the pasta waster 2 minutes before the pasta is cooked. Drain the pasta and peas together then add back in the pot and pour your sauce all over!