Vegans and dairy intolerant peeps: rejoice!
No longer do you have to miss the taste of Alfredo sauce. As we all know, Alfredo sauce is pretty much the antithesis of dairy-free. Keeping this in mind, I developed this after a few of my vegetarian and vegan clients expressed missing having the rich, creamy flavor Alfredo sauce adds to pasta.
This recipe although cream, butter, and cheese-free captures the creamy, rich texture of a classic Alfredo sauce without all the extra. It's also Keto-friendly to boot.
2-3 tbsp avocado oil or your fav *
4 cups chopped cauliflower
1/2 white onion, chopped
3 garlic cloves, crushed
1 cup plain almond milk
2 tbsp vegetable bouillon
2-3 tablespoons nutritional yeast (see notes)*
2 teaspoons sea salt
2 teaspoon white pepper
1 tsp black pepper
2 tbsp lemon juice
1 cup vegan cheese like Daiya
1. Chop or pull apart cauliflower until it's in small chunks and toss in. Sautee until the cauliflower is soft and then pour in the milk and vegetables or stock. Boil until soft and add in the rest of the seasonings and nutritional yeast.
2. Sautee the onion and garlic with the avocado oil and toss about half the white pepper, salt, and black pepper until they caramelize.
3. Add into a blender and squeeze in the lemon juice and blend.
4. Take cauliflower blend and combine with the sauteed onions, garlic, and cheese. Simmer and stir until the excess liquid evaporates and the cheese melts.
5. Add to linguine or fettuccini noodles and top with vegan cheese and more avocado oil.
*Nutritional yeast is deactivated yeast that will give this recipe a nutty, more well-rounded flavor. If you don’t have it that’s cool, but I definitely recommend it for this recipe.
* You can also use vegan butter as a substitute for the oil. Use a generous amount (1/2 cup) because the fat will boost the flavor.