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Vegan Cauliflower Alfredo Sauce
Did you make the decision to go vegan, and all of a sudden realize. . . what about alfredo sauce? Well, I’m here to offer you a solution. Since it seems like cauliflower is a substitue for all of our plant-based needs lately, let’s stay on trend with this cauliflower alfredo sauce. Inspired by Crunchy Creamy Sweet’s recipe, use this to replace that cheesy sauce and keep it vegan.
When I made my Garlic Shrimp & Asparagus Pasta recipe, I needed a sauce to go with it. After searching through aisles at the grocery store, I decided I’d have to make one on my own, and this is where I ended up. Try it on other recipes, and let me know your thoughts!
buying the ingredients
I’m not brand loyal to a specific kind of vegan Parmesan cheese, but I would suggest searching at Whole Foods if you’re hoping to find a good quality one. I’m sure Kroger, Trader Joe’s, or other chains that carry organic options will have a few items to choose from.
health benefits
My pasta recipe focuses on ingredients like shrimp and asparagus that are high in antioxidants, so while there are many health benefits to cauliflower, I’d like to focus on the nutrients. Like the other ingredients mentioned, cauliflower has a high concentration of phytochemicals that will help fight the damage done to cells by free radicals. Combining this recipe with my Garlic Shrimp & Asparagus Pasta provides an antioxidant-packed yet quick and easy dinner option.
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cooking tips & tricks
You may also use vegetable broth if you feel it’s a better flavor than the broth used to cook the cauliflower in. Keep an eye on your consistency here as you don’t want to make the sauce too thin or leave it too thick either.
Vegan Cauliflower Alfredo Sauce
flexitarian, vegan, vegetarian
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- 1 medium head of cauliflower
- 7 cloves roasted garlic
- 1/2 – 1 cup broth (from boiling cauliflower)
- 1/4 cup vegan parmesan cheese
Tip #1
I think this recipe would be delicious with roasted red peppers and garlic. I haven’t given it a try yet but would love to hear about it if you try it!
Temperature
Med-High
Prep Time
5 min.
Cook Time
10 min.
Yield
1 16 oz. jar
Directions
- Follow these instructions for roasting your garlic.
- While garlic’s roasting in the oven, bring water to a boil in a medium-sized pot. Add chopped cauliflower to water, and cook until cauliflower is extra tender.
- With a straining spoon, remove cauliflower pieces from the pot, and add them to your food processor.
- Add garlic cloves, vegan parmesan cheese, and broth from boiling the cauliflower into the food processor. Blend until sauce becomes the right consistency adding more broth as needed.
- Pour sauce into a jar for storage.
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Try this recipe with. . .
Garlic Shrimp & Asparagus Pasta
August 8, 2018
It feels like pasta is never healthy, but this pescetarian-friendly version brings a creative twist to a few of your favorite ingredients. Inspired by Primavera Kitchen. Recently, I’ve felt more inspired by Italian and Mediterranean dishes. Since I eat a primarily plant-based diet though, that means I have to get creative. I read through several recipes similar to this one before coming across the
Cassie McCracken
Cassie McCracken is the Atlanta-based founder of Well & Wanderful who's passionate about helping others live a meaningful life. A graduate of the University of Tennessee's Haslam College of Business, she began her career in the media industry but quickly realized that the corporate sector may not be as fulfilling as she had hoped. As a result, she created W&W in an effort to help others find a balance between career, everyday life, and their passions. When she's not traveling with her husband and beagle, you can probably catch her with her nose in a book or planning another W&W experience.
