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Alfredo Sauce
Course: Sauces, DinnerCuisine: Italian, PastaDifficulty: MediumServings4
servingsPrep time15
minutesCooking time20
minutesCalories112
kcalThis Vegan Cauliflower Alfredo Sauce offers a plant-based alternative to traditional cream-based alfredo, using cauliflower as its primary ingredient to achieve a creamy texture without dairy. Enhanced with nutritional yeast for a cheesy flavor and sautéed mushrooms for depth, this sauce closely mimics the taste and consistency of classic alfredo while being significantly healthier. The recipe is easily prepared using a high-performance blender, making it accessible for home cooks looking to incorporate more vegetables into their meals. Versatile and nutrient-rich, this sauce can be served over regular pasta, spaghetti squash or zucchini noodles for lower-carb options, providing a satisfying and healthier twist on a beloved Italian-inspired dish.
Ingredients
1 head cauliflower (about 2 lbs or 900 g), cut into florets
1 Tablespoon (15 ml) olive oil
2 cups (150 g) mushrooms, quartered
1 Tablespoon (9 g) minced garlic
1/4 cup (60 ml) milk of choice
1/4 whole lemon, peeled
1/4 cup (15 g) nutritional yeast
1 Tablespoon garlic powder
1 Tablespoon onion powder
1 Tablespoon salt
Pepper to taste
4 servings pasta or spaghetti squash
Directions
- Boil cauliflower florets for 5 minutes. Remove with a slotted spoon and set aside.
- In the same pot, cook pasta according to package instructions. Drain and set aside.
- In a small pan, heat olive oil over medium heat. Sauté mushrooms and minced garlic until browned, about 5-7 minutes.
- In a high-performance blender, combine milk, cooked cauliflower, lemon, nutritional yeast, and spices.
- Blend on medium speed for 1-2 minutes until smooth, using the tamper if necessary.
- Add 1/4 of the sautéed mushroom mixture to the blender and pulse 3-4 times to incorporate.
- Serve the sauce over pasta, topping with remaining mushrooms and additional salt and pepper to taste.
Recipe Video
Notes
- For a lower-carb option, serve over spaghetti squash or zucchini noodles instead of pasta.
- Adjust the consistency of the sauce by adding more milk if needed.
- This sauce can be stored in an airtight container in the refrigerator for up to 3 days.
2 responses to “Alfredo Sauce”
I made this last night, came out pretty good. I think I’ll add more almond milk to thin it out some for my liking.
Does this recipe freeze well?
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