I think I’ve only ever had ‘real’ alfredo once in my life. I remember thinking it was a rich dish – rich in flavour and rich in budget. It tasted really rich (and upset my stomach) and, think about it, in a classic sauce you’ve got butter, olive oil, heavy cream, parmesan cheese maybe another type of cheese. Dairy ain’t cheap y’all!
When I went plant-based a few years back, I remember looking up recipes and seeing a cauliflower alfredo sauce and thought I should give it a try. Since then it’s been one of my favourite meals to make. It tastes rich and creamy but doesn’t leave my stomach tossing and turning, competing for gold in a snowboard halfpipe competition (are you loving how I squeezed in an Olympics reference? because I am)
ingredients (approx. 5-6 servings)
- 1 med/large cauliflower
- 2 cloves of garlic
- 1/2 cup almond milk
- 1/4 cup olive oil
- 1/3 cup nutritional yeast
- 1 tbsp. lemon juice
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. black pepper
- Pinch sea salt
- Red pepper flakes (optional)
- Broccoli
- Pasta of your choice
Cut the cauliflower into small florets and boil for 7 minutes or until fork tender. When cooked, drain and put into your blender. I typically start my pasta and broccoli once the cauliflower is finished cooking so that the sauce and pasta is ready at approximately the same time. Once the cauliflower is ready, drain and add to blender. Add in the almond milk, olive oil, nutritional yeast, lemon juice, onion and garlic powder, pepper and sea salt and blend away until smooth! Once the pasta is ready, drain and add in the cauli-alfredo sauce and broccoli stir everything up. Serve with fresh cracked pepper, add some red pepper flakes and enjoy!
Let me know if you try it and how it turns out!
