Caulifredo Sauce

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I know it might be hard to believe but I made a creamy, rich Alfredo sauce last night using practically nothing but cauliflower!!!

Originally Posted on: June 11, 2015
I know. I know. I didn’t believe it was possible either. That’s why this post is lacking any pictures. The whole time I was making it I was thinking, “What time does Subway close? We’re gonna need to pick up dinner. This is never going to work. It’s okay I’ll make avocado toast” And then, boom I mixed it with my pasta and WOW it not only worked, it was a DREAM COME TRUE! Guilt free, dairy free, Alfredo Sauce!? FEED ME!!
Let’s just get to it because you need to make this to actually believe me.
Oh Oh, the best part of this fab pasta dish is that it only took 1 pot to make! Plus a food processor/blender. No mess, no problem!


Caulifredo Sauce

  • Servings: 4-6
  • Time: 30 mins
  • Difficulty: easy
  • Print
Ingredients:
1/2 large head of Cauliflower
1/4 cup raw cashews
2 tablespoons Nutritional Yeast aka NOOCH
1 heaping teaspoon crushed garlic
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
1 + Cup Almond Milk (Unsweetened)
Salt & Pepper to taste
Directions: 
1. Boil water + salt. Add Cauliflower & raw cashews to pot. Cook down until your cauliflower and cashews are really tender. This is the most important step to getting a creamy dreamy lump free smooth sauce. Cook that cauliflower down til it’s almost ready to fall apart. Drain. Set aside to cool.
2. Add cooked cauliflower and everything else to a blender.
3. Blend really really well.  You might have to add more liquid. Just keep blending. It will get really rich and saucy.
4. Taste and add more seasoning if necessary. Mine was perfection.
5. Cook your pasta according to package instructions. Drain pasta and add back to the pot. Pour in your sauce and mix well. Turn on low heat just to get the sauce back up to temperature.
5. Serve with any vegetable you like and a sprinkle of herbs. Basil & cherry tomatoes are great to bring some lightness to the dish. Broccoli, Mushrooms, Peas, Asparagus, etc.. are all good options.
I CANT WAIT TO MAKE THIS AGAIN AND AGAIN FOR THE REST OF MY LIFE.
Enjoy it Veganly Much!
note: I used this Organic Edamame & Mung Bean Fettuccine to keep it SUPER guilt-free. It’s basically pasta made out of Edamame & Mung Beans so it’s high in protein + low carb. Also makes it Gluten-Free. I mean, we’re 7 weeks away from the wedding I cant really be chowing down on Fettuccine Alfredo. Or can I?… Food for thought.
8/1/17 Note: Tonight I retested the recipe straight from the blog and it’s still PERFECTION!! I remade it using Banza pasta, still gluten-free + guilt-free! So excited!!

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