Vegan Alfredo Sauce
This healthy, vegan alfredo sauce is amazing! Made with whole plant food ingredients, it's gluten-free, oil-free, and can be made in under 30 minutes.
Servings: 4
Calories: 107kcal
Equipment
Ingredients
- 14 ounces 410 grams cauliflower*
- 1 ½ to 2 cups water to cook cauliflower, cashews and garlic
- ¼ cup raw cashews
- 2 cloves garlic whole
- 2 tsp miso paste yellow or white
- 1 cup soymilk plain and unsweetened
- 2 Tbsp lemon juice
- 1 Tbsp nutritional yeast
- 1 tsp Dijon mustard
- pinch of ground nutmeg optional
- *Note:14 ounces is about half of a large head of cauliflower
Instructions
- Chop cauliflower into large florets.
- Bring a medium pot of water to a boil.
- Add cauliflower florets, raw cashews, and whole garlic cloves to a medium pot with a lid and boil (steam) over medium-high heat for 7 to 8 minutes. Strain and add to a high-speed blender with all other ingredients.
- Remove the vent cap on the lid of the blender (so the heat can escape). Place a clean kitchen towel over the lid and blend at high speed for about 30 to 45 seconds or until smooth and creamy—salt and pepper to taste.
- Enjoy this vegan alfredo sauce with pasta topped with fresh parsley, pour it on a baked potato with chives, or use it to make vegan rasta pasta.
Notes
Leftovers/Meal Prep: Leftovers keep well in an air-tight container in the refrigerator for up to 4 days.
Nutrition
Calories: 107kcal | Carbohydrates: 11g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 184mg | Potassium: 482mg | Fiber: 3g | Sugar: 3g | Vitamin A: 130IU | Vitamin C: 51mg | Calcium: 108mg | Iron: 1mg
