Creamy Vegan Alfredo Sauce
Years ago, I used to take an originally non-vegan recipe and swap ingredients out for the plant-based version and then adjusting seasonings and amounts as needed. Now, I try to create recipes from plants themselves and use as few processed ingredients as possible.
Traditionally made with butter, heavy cream, and cream cheese, and/or lots of parmesan cheese, this recipe uses cooked then blended cauliflower as the creamy base. Even though I created this recipe and tested it myself, I still can’t believe it’s made from cauliflower!
Cauliflower is also the perfect base because it mimics the basic flavor that most alfredo sauce has. If you want to amp up the flavor, try adding more garlic, miso paste, lemon juice, salt, and/or pepper. Start with only adding a little of each ingredient, as you can always add more but can never take anything out.
Creamy Vegan Alfredo Sauce
Ingredients
- 1 head cauliflower
- 1/4 cup vegan butter
- 1/2 cup high quality white wine
- 1 sweet onion (vidalia), roughly chopped
- 5 cloves garlic, minced
- 1/2 cup non-dairy milk
- 1 tbsp miso paste
- 2 tbsp lemon juice
- lots of salt + pepper
- optional: top with fresh parsley and/or vegan parmesan
- 16-22 oz of your favorite pasta
- vegan chicken, cut in strips
- 2 heads of broccoli, cut in florets and sauteed
Instructions
- Cut cauliflower into florets and boil in salted water until soft, roughly 10 minutes.
- Meanwhile, melt 1/4 cup vegan butter in a large pan. Add onions, garlic, and white wine and heat over high heat until boiling. Reduce heat to medium-low and cook until onions are translucent, approx 5 minutes.
- In a blender, add cooked cauliflower, onion garlic mixture, non-dairy milk, miso paste, lemon juice, and lots of salt and pepper. Blend on high until creamy. Taste and adjust seasonings as needed.
- Add sauce to 16-22 oz of your favorite pasta and serve hot with additional/optional toppings. Enjoy!
