Vegan Alfredo Sauce
Here’s the creamiest, best vegan alfredo sauce! It’s easy to make and stars nutrient-rich cauliflower and protein-packed cashews.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Total Time: 23 minutes
- Yield: About 6 cups (5 cups is enough for 1 pound pasta) 1x
- Category: Sauce
- Method: Blended
- Cuisine: Vegan
Ingredients
Scale
- 4 garlic cloves
- 1 small head cauliflower (1 1/2 to 2 pounds), enough for 6 cups florets
- 4 tablespoons olive oil
- 1 cup raw unsalted cashews
- 2 cups vegetable broth
- 1/8 teaspoon onion powder
- 1/8 + 1/4 teaspoon ground black pepper
- Pinch nutmeg
- 1 teaspoon kosher salt
Instructions
- Mince the garlic. Chop the cauliflower.
- Heat the olive oil in a large pot over medium heat. Add the cauliflower and cashews and saute for 4 minutes until lightly browned. Add the garlic and cook for 1 to 2 minutes until fragrant. Add the vegetable broth, onion powder, black pepper, nutmeg and 1/2 teaspoon kosher salt. Bring to a simmer, then cover and cook 6 to 7 minutes on medium high heat until the cauliflower is tender when pierced with a fork.
- Carefully transfer the contents to a blender and add the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon more black pepper. Blend on high until a smooth sauce forms. Use about 5 cups on 1 pound pasta (1 cup will be left over).
Find it online: https://www.acouplecooks.com/vegan-alfredo-sauce/
