This easy-breezy plant-based Cauliflower Alfredo is delicious and can be made in less than 30 minutes. Enjoy it on your favorite gluten-free pasta, add in some kale and balsamic garlic mushrooms if desired, and serve with a side salad for an easy and satisfying meal.
- 4 cup cauliflower florets
- 2 garlic cloves
- 1/2 cup unsweetened plain plant-based milk
- 1/4 cup nutritional yeast
- 1 tbsp lemon juice
- 1 tbsp miso
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp Himalayan salt
- Black pepper
- 6 servings of gluten-free pasta of choice
- 4 cup fresh or frozen kale
- Balsamic Garlic Mushrooms
- Fresh parsley
- Chop the cauliflower into florets, and steam for 8 to 10 minutes or until tender. While the cauliflower is steaming, you can cook your pasta according to the instructions on the package (if it's done cooking before the alfredo is done, set it aside).
- Once the cauliflower is cooked, add all of the remaining alfredo ingredients to a blender and blend until smooth.
- Pour the cauliflower alfredo sauce over the pasta, add the kale in if desired, and stir to combine. If it isn't hot or the kale isn't wilting, turn the pan on to low/medium heat and cook until it is hot and the kale has wilted stirring occasionally. You may also need to stir in a little water if the alfredo sauce is too thick.
- Season to taste, serve, and top with balsamic garlic mushrooms and some fresh parsley if desired.
- With 4 cups of cauliflower, this recipe makes about 4 cups of sauce.
- If you don't want to use plant-based yogurt you can substitute plain unsweetened plant-based milk, though the consistency and flavor change slightly.
- If you don't use all of it, any leftover cauliflower alfredo sauce can be stored in an airtight glass container in the fridge for up to 3 days, or frozen for longer.
- If you don't want to use cashew milk in the sauce, use a different plant-based milk of choice such as almond, oat, or hemp. Bear in mind that the flavor of the milk may slightly alter the flavor of the sauce.