Vegan Cauliflower Alfredo Sauce
The vegan alfredo sauce is made with cauliflower, cashews and nutritional yeast for a simple dairy-free pasta topping that comes together in 20-minutes or less!
Servings 6 servings
Calories 136kcal
Ingredients
- 1/2 cup raw cashews
- 1/2 head of cauliflower cut into florets
- 2 tablespoon olive oil divided
- ½ small white onion chopped
- 2 garlic cloves minced
- ½ cup nutritional yeast or parmesan cheese
- ¾ cup plain unsweetened almond milk
- ½ teaspoon salt
- 1/4 teaspoon black pepper
- Salt + pepper
Instructions
- Add the cashews to a pot and cover with water. Boil for 20 minutes. Drain the water and set aside.*
- While the cashews boil, boil about 4 cups of water in a large pot. Add cauliflower to pot, cook for 7 minutes or until tender.
- While cauliflower cooks, heat a medium sized pan with 1 tablespoon of olive oil. Place onion and garlic cloves in a heated pan, saute until translucent.
- Place cooked cauliflower, soaked cashews, onion, garlic, 1 tablespoon of olive oil, cheese of choice, almond milk, salt and pepper in a food processor. Puree until smooth.
- Serve over pasta or rice.
Notes
*Instead of boiling the cashews, you can soak them in water overnight.
Nutrition
Serving: 0.5cup | Calories: 136kcal | Carbohydrates: 9g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Sodium: 251mg | Potassium: 301mg | Fiber: 2g | Sugar: 2g | Vitamin C: 24mg | Calcium: 56mg | Iron: 1mg