Vegan Cauliflower Alfredo Food

EASY VEGAN CAULIFLOWER ALFREDO SAUCE

Easy Vegan Cauliflower Alfredo Sauce image

Make this quick and easy cauliflower-based vegan Alfredo sauce, so rich, and creamy, completely dairy-free, and keto-friendly as well!

Provided by Fioa

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes

Time 22m

Yield 4

Number Of Ingredients 9

Ingredients

1 teaspoon olive oil
½ white onion, chopped
3 cloves garlic, crushed
3 cups chopped cauliflower
1 cup vegetable broth
1 tablespoon nutritional yeast
2 teaspoons Himalayan salt
1 ½ teaspoons lemon juice
½ teaspoon soy sauce

Steps:

Heat olive oil in a saucepan over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and cook for 1 minute more. Add cauliflower and vegetable broth; cover with lid and simmer over medium heat until tender, about 5 minutes.
Place cauliflower mixture in a blender. Add nutritional yeast, salt, lemon juice, and soy sauce; blend until smooth and creamy, about 3 minutes.

Nutrition Facts : Calories 52.7 calories, Carbohydrate 8.1 g, Fat 1.5 g, Fiber 2.9 g, Protein 3.1 g, SaturatedFat 0.2 g, Sodium 1339.2 mg, Sugar 3.2 g

VEGAN CAULIFLOWER ALFREDO SAUCE

Vegan Cauliflower Alfredo Sauce image

This is a low-fat, vegan alternative to pasta with Alfredo sauce.

Provided by soyfreeveg

Categories 100+ Pasta and Noodle Recipes Noodle Recipes

Time 45m

Yield 4

Number Of Ingredients 10

Ingredients

¼ cup olive oil
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 head cauliflower, stemmed and chopped
1 ½ cups vegetable stock
2 tablespoons chopped fresh basil
1 teaspoon dried rosemary
1 (16 ounce) package whole wheat rotini pasta
½ cup almond milk
salt and ground black pepper to taste

Steps:

Heat olive oil in a deep pan over medium heat. Cook and stir onion until soft, about 5 minutes. Add garlic and cook for 2 minutes more. Add cauliflower, vegetable stock, basil, and rosemary. Cover pan and cook until cauliflower is soft, 15 to 20 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes.
Pour cauliflower mixture and almond milk into a food processor. Puree until smooth. Season with salt and pepper. Drain pasta and ladle cauliflower sauce on top to serve.

Nutrition Facts : Calories 574.5 calories, Carbohydrate 97 g, Fat 15.9 g, Fiber 13.7 g, Protein 20.1 g, SaturatedFat 2.2 g, Sodium 215 mg, Sugar 5.2 g

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