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.

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 Alfredo Cauliflower Sauce
Prep Time: 5 minutes Temp: Med-High	Cook Time: 10-minutes Yield:  1 Mason Jar
INGREDIENTS 1 medium head cauliflower 7 cloves roasted garlic ½-1 cup broth (from cooking cauliflower) ¼ cup vegan parmesan cheese
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 mason jar for storage.

BONUS:

I think this recipe would be delicious if it included roasted garlic AND red peppers. I’ve not given it a try yet, but let me know if you do! I’d be happy to feature your recipe on my page 🙂

How Plant-Based Is This Recipe?

This recipe is made with all plant-based ingredients! Keep in mind that if you decide to sub the vegetable broth with any kind of animal broth that it will no longer be vegan. This recipe gets a 10!

Nutrition Facts