Creamy Vegan Alfredo Sauce
Creamy and cheesy, while light and filling, this recipe flavorful to the point of distraction. If you're transitioning to a vegan diet and craving mac and cheese, give this recipe a try!
Total: 30 mins
Yield: 6 servings
Ingredients
Ingredients
- 1 pound of pasta
- 2 small cauliflowers, cut into florets (approximately 1.5 – 2 pounds)
- ⅔ cup nutritional yeast
- 4-5 cloves garlic, pressed
- 1 cup plain soymilk, or other non-dairy milk
- 4 oz raw cashews
- 2 tsp onion powder
- 2 tsp salt
- 3 Tbsp lemon juice
Instructions
Instructions
- 1. Bring two medium pots of water to a boil over high heat.
- 2. In first pot, prepare pasta according to package directions.
- 3. In the second pot, add cauliflower and cook until tender, 7-10 minutes.
- 4. Drain the cauliflower and place in a high speed blender along with nutritional yeast, soymilk, garlic, cashews, onion powder, salt and lemon juice.
- 5. Purée until smooth and pour over cooked pasta. Season with salt and pepper to taste.
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