PREP TIME: 5 mins | COOK TIME: 13 mins | TOTAL TIME: 18 mins | YIELDS: 6 Servings
I like this variety compared to the original because this here has less fat and fewer calories. Made with just simple ingredients, this creamy vegan, gluten-free, and nut-free homemade Alfredo sauce is super rich and delicious!
Enjoy your pasta with this easy alfredo sauce on date nights or for a light, vegan, and paleo-friendly dinner. Your family wouldn’t even know the difference, or maybe they will. Either way, I am pretty sure they’ll love every bite!
I pledged that I’ll be more cautious with the food I eat this year. Good food doesn’t mean more fats, extra carbs. Great food also means healthy!
Ingredients
5 c cauliflower florets
6 large cloves garlic, minced
2 tablespoons olive oil
½ c plant-based milk or vegetable broth
1 teaspoon salt
½ teaspoon pepper
1 pound fettuccine or other pasta of choice
HOW TO MAKE RICH & DELICIOUS VEGAN CAULIFLOWER FETTUCCINE ALFREDO
Step 1: Place cauliflower in a large pot of boiling water. Cover and cook for about 8 to 10 minutes until fork-tender. Set aside a cup of boiling water.
Step 2: In a large skillet, heat olive oil over medium heat. Once the oil is hot, saute the minced garlic for about a minute or two until soft and aromatic.
Step 3: Transfer the cooked cauliflower using a slotted spoon to a blender. Add in the sautéed garlic, reserved 1 cup cooking liquid, milk, salt, and pepper.
Step 4: Using a thin kitchen towel, cover the vent of the blender lid and process for about a minute until the sauce is smooth and creamy. Add several drops of water, milk, or olive oil if the sauce looks dry.
Step 5: Once done, serve with the cooked fettuccine. Enjoy!
Ingredients
- 5 c cauliflower florets
- 6 large cloves garlic, minced
- 2 tablespoons olive oil
- ½ c plant-based milk or vegetable broth
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 pound fettuccine or other pasta of choice
Instructions
Step 1: Place cauliflower in a large pot of boiling water. Cover and cook for about 8 to 10 minutes until fork-tender. Set aside a cup of boiling water.
Step 2: In a large skillet, heat olive oil over medium heat. Once the oil is hot, saute the minced garlic for about a minute or two until soft and aromatic.
Step 3: Transfer the cooked cauliflower using a slotted spoon to a blender. Add in the sautéed garlic, reserved 1 cup cooking liquid, milk, salt, and pepper.
Step 4: Using a thin kitchen towel, cover the vent of the blender lid and process for about a minute until the sauce is smooth and creamy. Add several drops of water, milk, or olive oil if the sauce looks dry.
Step 5: Once done, serve with the cooked fettuccine. Enjoy!
