Thursday, July 10, 2014

Vegan Cauliflower Alfredo Sauce {Nut Free}

This sauce blows my mind.  It's creamy, garlicky, silky and decadent.  But yet it's also dairy free, nut free, and guilt-free!!  So what in the heck is in this magical sauce??  Just a few simple ingredients actually!

This recipe yields a TON of sauce and will easily serve a family of 6 with GENEROUS portions.  I made fettuccine alfredo with steamed broccoli for my husband and son, cooked a small batch of orecchiette pasta for my 16 month old (easier for her to eat), and I helped myself to a huge serving of roasted cauliflower with creamy alfredo sauce... plus I ate what was left on the kids plates.  Actually, lets be honest.  I literally licked the plates clean.  

Just look at the difference between a very popular store-bought alfredo sauce versus this sauce.  I mean, is there even a second thought?!  You NEED to make this tonight!!!

6 cups cauliflower florets (1 medium cauliflower) *Get a large one and roast what's left!!
8 cloves garlic, minced
2 TB vegan butter (earth balance)
1 (32-oz) box of low sodium vegetable stock (yields about 4 cups) + 2 cups water
1/2 cup almond milk (or any non dairy milk)
1 tsp kosher salt
1/2 tsp pepper

Bring vegetable stock and water to boil and add the cauliflower.  Let cook about 7 minutes or until fork tender.
While the cauliflower is cooking, add the vegan butter to a saute pan over medium high heat.  When the butter starts to look foamy, add the garlic and saute for 3-4 minutes, stirring most of the time.  DO NOT BURN THE GARLIC!  Transfer garlic and melted butter to blender.
Using a slotted spoon, remove the cauliflower and transfer to a blender.  Do not drain the liquid.  Add 1 cup of the cooking liquid to the blender and along with remaining ingredients.  Blend until smooth and creamy.  Serve hot and enjoy a HUGE serving!!

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