Alfredo sauce is traditionally made with heavy cream, cheese, and butter. By switching to this creamy cauliflower sauce, you add vitamin C, beta-carotene, kaempferol, quercetin, rutin, cinnamic acid, and much more – without the saturated fat.
Cauliflower Alfredo Sauce
Published on September 17, 2014 | By Chef Gina |
- 3 cups
- 1 large Cauliflower, cut into florets
- 1/2 cups Nondairy milk
- 2 tbsp Nutritional yeast
- 1 tbsp Lemon juice
- 1 tbsp Olive Oil
- 1 tsp Miso paste (omit for soy-free)
- 2 cloves Garlic, minced
- Sea salt, to taste
- Ground white pepper, to taste
- In a large pot, boil the cauliflower for about 15 min or until tender and then strain.
- In a high-speed blender, combine cauliflower, nutritional yeast, lemon juice, olive oil, miso, garlic, and nondairy milk (1/4 cup at a time) and blend until smooth and creamy. Add more nondairy milk until desired thickness. If it's too runny add a little arrowroot to thicken.
- Serve over your favorite pasta or grains.