It’s been over a year that I’ve been vegan and I can say that the two things I miss the most, are caesar dressing (thank you YamChops Toronto for fixing that craving) and alfredo sauce. I’m talking the creamy, gooey, garlicky, best alfredo sauce that you just drench your pasta in.
Over the weekend I discovered this recipe from The Healthy Family and Home for Creamy Cauliflower Alfredo sauce. I had high hopes and unreachably high expectations – but this recipe did NOT disappoint!
The Healthy Family and Home goes into all the details about why this version is not only incredibly tasty, but also why it’s so much healthier and better for you and your family.
Vegan Cauliflower Alfredo
– 1 large cauliflower
– 2 cups non-dairy milk (I used cashew)
– 5 cloves garlic
– 2 tbsp nutritional yeast
– pinch of salt
If you’re using fresh cauliflower, cut it up into bite sized pieces and boil for 10-15 minutes or until soft. Drain when soft.
Combine all ingredients in a blender or food processor and blend until smooth.
Yep, it really is that easy.
Let me know how it turns out! Enjoy!
Until next time!