Last night I decided to try my hand at vegan alfredo sauce. J and I have a brand that we really like (Victoria), but we don’t have a grocery store in town that sells that brand, and it’s pretty hard to find, not to mention it’s expensive. So, with that in mind, I set out to find a vegan alfredo sauce recipe that would stand up to traditional Pasta Alfredo, which is a favorite of ours.
I won’t lie, I poured over Pinterest, for at least
5 minutes 30 seconds, before quickly realizing that most of the posts used Cauliflower as a thickening agent instead of butter and flour. Plus…hey…another way to get in a vegetable? I’ll take it! I pretty much gave up after that point and decided to make up my own recipe and see how it went. So, here you go!
The ingredient list is pretty simple, and probably already in your pantry if you follow a vegetarian/vegan diet. Olive oil, garlic, cauliflower, nutritional yeast, milk/milk substitute (we use whatever we have on hand, typically either rice milk, oat milk, soy milk, almond milk, or coconut milk), sun-tomatoes, salt and pepper, and lemon juice. We happened to have everything in our pantry, and had picked up some cauliflower at the grocery, so we were set.
Start with sautéing the garlic in some olive oil. I used a teaspoon of olive oil, and a tablespoon of garlic. What can I say…garlic is heavenly! However, this is one of those areas where you can go with how much you like. You want alfredo with 40 cloves are garlic? Then get on with your bad self! You want less than that…feel free. I sautéed the garlic for a few minutes, taking care to not let it burn. Burnt garlic tastes terrible. While that was going, I cut up a half a head of cauliflower. I figured I could have used the whole head, but it was just the two of us, and I had plans for the other half of the cauliflower (roasted cauliflower with turmeric…that’s for tonight!).
Once the garlic was ready, I added a cup and a half of soy milk (use whatever milk you have on hand) and the cauliflower florets, along with salt and pepper (to taste). Then, you let the cauliflower cook until it’s soft. It took about 10 minutes for mine to soften, mostly because I was lazy and cut it into big chunks. The smaller your cauliflower chunks, the faster it will cook. Keep and eye on it and when it will break up easily with a spoon, it’s good to go.
After your cauliflower is soft, pour the milk/garlic/cauliflower mixture into a blender. Add in nutritional yeast (I put in 2 Tablespoons) along with lemon juice (1 Tablespoon). Blend away! Here’s where it really becomes your preference…the thickness of the sauce. I personally like a thicker alfredo sauce. However, while blending, it was a tad too thick even for me, so I added more milk. Don’t be afraid to add more milk if you think your sauce is too thick! This is all personal preference here, folks, make it how you like it!
When you’re done blending…taste it. I decided that mine needed a little something extra, so I added nutmeg to the sauce. I used to add nutmeg to my regular alfredo, so why not this? It really made all the difference!
For dinner, we paired the alfredo with whole wheat pasta, roasted asparagus, and roasted carrots. So good and healthy! Hope you make it and enjoy it as much as we did!