Indulge in a creamy, dairy-free Cauliflower Alfredo that’s rich, healthy, and delicious! This vegan, low-carb pasta sauce is made with blended cauliflower, garlic, and nutritional yeast, creating a silky-smooth, cheesy flavor without any cream. Perfect for pasta, pizza, or dipping, this easy, gluten-free recipe is a must-try for a healthy comfort food makeover!
Ingredients.
Boil:
5-6 cups cauliflower florets(1 small/medium head)
sauté:
5 cloves garlic, sautéed for 5-10 minutes until golden brown
Blend:
1 lemon, juiced
3/4 tsp salt, to taste
1/2 cup nutritional yeast
1 tbsp onion powder
2 tbsp tapioca flour, or corn starch
2 cups broth/pasta water (I use better than bouillon paste)
1/2 cup cashews, or 1 cup almonds (soaked in boiling hot water for 15 minutes or water all day, this helps them to blend easier)
12 oz pasta of choice
Method:
In a large soup pot boil water. You’ll use this water to boil your cauliflower + your pasta. Once water is boiling add cauliflower and boil for ~5 minutes until fork tender. Use a slotted spoon or small mesh strainer to scoop out the cauliflower and transfer to a blender. Add pasta to the boiling water and cook as instructed on packaging.
Into the blender with the cauliflower add sautéed garlic, lemon juice, salt, nutritional yeast, onion powder, tapioca flour, cashews or almonds, and 2 cups of pasta water + better than bouillon or veggie broth. Blend until extremely smooth ~2 minutes. Give it a taste and add more salt if desired.
Pour over cooked pasta along with veggies of choice. Toss on medium/low heat to help it thicken. If it gets too thick just add a little water to thin.
For this recipe I added spinach and tossed until wilted as well as sautéed tomatoes that were seasoned with salt and pepper. Cooked until wilted.
