Honestly, nothing beats comfort food. Especially thick, creamy, and rich fettuccine Alfredo. While traditional Alfredo has a heavy cream base, this version swaps in a superfood that tastes just as good as it is for the planet.
Stephanie Manzinali, the vegan food blogger behind @that.veganbabe, recently shared her cauliflower Alfredo sauce on Instagram—which, despite being loaded with veggies, tastes nothing like ’em. “This pasta can be made in 20 minutes or less,” she wrote. “It’s so creamy and delicious, and you can’t taste the cauliflower at all.”
The cauliflower Alfredo sauce is also really easy to make. You simply steam the cauliflower until it’s soft, add it to a blender with the rest of your ingredients (including plant milk, onion, garlic, and cashews), then blend until smooth. Aside from it being dairy-free, it’s planet-friendly in another way, too: It’s the perfect way to use up cauliflower that’s about to go bad.
A delicious and healthy meal that also helps cut down on food waste? Yep, we’re sold. Here’s how to make cauliflower Alfredo sauce, step by step.
Creamy Cauliflower Alfredo Sauce
5 cups steamed cauliflower
1/2 white onion
6 cloves garlic
1 cup plant milk
1/3 cup nutritional yeast
Juice of half a lemon
1 tsp onion powder
3/4 tsp salt
1/2 tsp pepper
1/2 cup raw cashews (soaked if you don’t have a high-speed blender)
1.5 cups green peas
Fettuccine pasta of choice
1. Start by steaming or boiling your cauliflower until soft.
2. Sauté your onions and garlic in olive oil for five minutes.
3. Add the onions and garlic to a blender with the rest of the ingredients and blend until smooth.
4. Add the cauliflower Alfredo sauce to your pasta and mix in any veggies you’d like, like green peas.
5. Top with dairy-free parmesan and enjoy!
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