Cauliflower Alfredo Sauce

 

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Cauliflower Alfredo Sauce

This is a creamy vegan cauliflower Alfredo sauce. The sauce is a little thick (that's how I like it) and it can be thinned by adding more milk until you achieve your desired consistency. 

Ingredients

  • 1 Large Head Cauliflower Cut into Florets
  • 1/4-1/2 Cup Unsweetened Almond or Soy Milk
  • 1 Yellow Onion Diced
  • 3-4 Cloved Garlic Minced
  • 1 Tsp Thyme
  • 1/2 Cup Fresh Basil Chopped
  • 3/4 Cup Nutritional Yeast Divided
  • 1/2 Tsp Ground Nutmeg
  • 1 Tsp Braggs Liquid Aminos
  • Salt and Pepper to Taste
  • Juice of Half a Lemon

Instructions

  1. Add cauliflower to a large pot and add water to cover. Bring to a boil over high heat and cook until the cauliflower tender, about 10 minutes.

  2. Once tender, drain water and puree the cauliflower with an immersion blender until smooth. Add non-dairy milk if needed to achieve desired consistency. Set puree aside while prepping the rest of the sauce.

  3. Put onion in a large saucepan and saute over medium heat until translucent. Add 1-2 tablespoons of water as needed to keep onions from sticking to the pan.

  4. Add garlic, thyme and basil and cook for another minute or two.

  5. Add 1/4 cup nutritional yeast, nutmeg, salt and pepper to the onions and cook for 3-5 minutes.

  6. Add the onion and garlic mixture to the cauliflower puree along with Braggs Liquid Aminos and lemon juice and blend until smooth. Add the remaining nutritional yeast, adding 1/4 cup at a time until desired taste and consistency is reached. Add more non-dairy milk or water if needed to achieve desired consistency. 

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The Best Plant Based Lasagna | Nurse Kristin - January 3, 2018

[…] of using cheese and to avoid using oil, I substitute this vegan Cauliflower Alfredo Sauce for a Bechamel Sauce. It's creamy, it's healthy, and really goes nicely with the other flavors in […]

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