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
- 10 min
- Cook
- 13 min
- Total
- 23 min
- Yield
- About 6 cups
Ingredients 9
- 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
- ⅛ teaspoon onion powder
- 1/8 + ¼ teaspoon ground black pepper
- Pinch nutmeg
- 1 teaspoon kosher salt
Method 3
- 01
Mince the garlic . Chop the cauliflower .
- 02
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 ½ 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.
- 03
Carefully transfer the contents to a blender and add the remaining ½ teaspoon kosher salt and ¼ 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).
Provenance
- recipe-clones/acouplecooks-data
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