Healthy Cauliflower Alfredo Sauce
This easy, 25-minute cauliflower alfredo sauce is creamy without the need for cream or dairy! Perfect with vegan pasta, veggies, & pizza!
Servings: 4
Ingredients
- 1 medium head cauliflower cut into florets (about 4 cups)
- 3 to 4 garlic cloves
- 1 ¾ cups vegetable broth
- ½ cup unsweetened plant-based milk
- ¾ cup nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon salt plus more to taste
- ½ teaspoon black pepper
Instructions
- In a medium pot, add the cauliflower, garlic cloves, and vegetable broth. Bring to a boil over medium-high heat.
- Reduce to a simmer, cover, and cook for 10 to 12 minutes, until the cauliflower is very tender.
- Carefully transfer the cauliflower, garlic, and broth to a high-speed blender.
- Add the plant-based milk, nutritional yeast, lemon juice, salt, and black pepper.
- Blend until completely smooth and creamy, about 1 to 2 minutes.
- Taste and adjust seasoning as needed.
- Serve immediately over pasta, or return to the pot and gently warm before serving.
Notes
- Don’t undercook the cauliflower: It must be SOFT to blend smoothly.
- Use a high-speed blender: For a smooth, creamy sauce. If it’s a little grainy, strain it through a fine-mesh sieve.
- Taste and adjust: Adjust any of the seasonings, plus add more liquid if preferred for a thinner sauce.
- For extra creaminess: A little vegan butter or oil.