Vegan Cauliflower Alfredo– But Make It Vegan
for Environment911.org
Vegan Cauliflower Alfredo
This alfredo sauce isn’t the same as it’s cream and cheese-based counterpart, but it's delicious in its own right. Whether you’re looking for something to mix into your pasta, use as a base for a white pizza, or top off your vegetables, it’s an incredibly versatile vegan recipe.
I’ve even frozen it after making a big batch, so there’s a quick option for a weeknight meal!
INGREDIENTS
- 4 cups of cauliflower florets
- 2 cups of non-dairy milk (or vegetable stock)
- 4 (or more) cloves of garlic, minced
- 1 tsp vegan butter
- ½ cup nutritional yeast
- 2 tsp oregano
- salt & pepper
- optional: 1-2 tbsp olive oil
- optional: vegan parmesan
INSTRUCTIONS
In a large pot, bring the non-dairy milk, or stock, to a low boil.
Add the cauliflower, cover and cook for 7-10 mins depending on the size of your florets. Cauliflower is done when easily pierced with a fork.
While the cauliflower is cooking, melt butter in a small pan, add minced garlic and cook until fragrant, then set aside.
Scoop the cauliflower out of the pot with a slotted spoon, reserving the milk/stock, and place in a high-speed blender. Add in the cooked garlic, spices, and nutritional yeast. Add in about 1 cup of the cooking liquid in and blend on high until smooth. At this time, while the cauliflower is blending, you can slowly add in some olive oil to help make an even creamier sauce.
Taste for seasoning, (if you’d like you can add other ones in here, such as Italian seasoning, and more nutritional yeast, and/or vegan parmesan) and if the sauce is too thick, add more of the cooking liquid.
If you’re making pasta, heat in a pan and add the pasta JUST before it’s done cooking – the pasta water will help make the sauce even creamier (add more pasta water if it’s too thick).
This sauce reheats well on its own (on low, covered so it doesn’t splatter), but when reheating it mixed with pasta, you may need to add a little water to rehydrate everything.
Store in the fridge for a few days, or freeze (do NOT fill all the way to the top as it will expand while freezing) for up to 3 months (if you can resist that long!).
