One of my favorite foods is pasta, and one of my favorite pastas is alfredo. One of my favorite vegetables is cauliflower, so put them together and you get one of my favorite foods; vegan creamy cauliflower alfredo!
This cauliflower alfredo wipes out all others. It's creamy, but not too creamy, and has garlic in it, giving this dish a little bit of spice, but not too much to burn your mouth off. Besides, being vegan makes this recipe way healthier than the rest.
This vegan cauliflower alfredo is absolutely delicious and certainly one of my favorite foods! Tasty, healthy and cruelty-free! It can't get much better than that!
Please note that these pictures don't do this tasty dish any good!
4 cups of cauliflower florets
5 garlic cloves, minced
2 cups non-dairy milk
1/2 cup vegetable broth
2 tbsp nutritional yeast
1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1. Cut the cauliflower into bite-sized pieces and boil for 10 to 15 minutes until the florets are soft. Drain and set aside.
2. In a skillet over low-medium heat, sauté the olive oil, garlic, salt and black pepper until all of the ingredients are blended together.
3. Add the milk, vegetable broth, nutritional yeast, garlic mixture and cauliflower in the blender and blend until smooth. Make sure that the cauliflower is cool before turning on the blender.
4. Add sauce to your favorite noodles, serve and enjoy.
I hope that you like this sauce as much as you do!