PREP TIME: 5 mins | COOK TIME: 13 mins | TOTAL TIME: 18 mins | YIELD: 6 servings
Super creamy, easy-to-make vegan, gluten-free, nut-free homemade Alfredo sauce. Also, this has less fat and calorie content compared to the usual Alfredo sauce. To make this sauce, all you need are just a couple of simple, readily available ingredients. Whip this up in a snap and serve over cooked fettuccine or any of your favorite pasta.
I’m sure you’ll enjoy this homemade Alfredo sauce even if you are not vegan. It’s 100% dairy-free, incredibly delicious, and healthy! This rich and delicious Vegan Cauliflower Fettuccine Alfredo is seriously a game-changer! Regular Alfredo with cream, cheese, and butter is awesome, but if you want to get the same delicious result, but healthy, this easy recipe is a must-try!
Ingredients
2 tablespoons olive oil
6 large cloves garlic, minced
5 c. cauliflower florets
½ c. plant-based milk or vegetable broth
1 pound fettuccine or other pasta of choice
1 teaspoon salt
½ teaspoon pepper
HOW TO MAKE VEGAN CAULIFLOWER FETTUCCINE ALFREDO
Step 1: To a large pot of boiling water, add the cauliflower. Put the lid on and cook for about 8 to 10 minutes or until the cauliflower is fork-tender. Set aside 1 c. of the boiling water.
Step 2: In a large skillet, heat the olive oil over medium heat. Once hot, add the minced garlic and saute for about a minute or two until aromatic.
Step 3: To a blender, transfer the cauliflower using a slotted spoon. Then, add the sauteed garlic along with the reserved cooking liquid, milk, salt, and pepper. Using a kitchen towel, cover the vent of the blender lid and pulse for about a minute until the sauce is smooth and creamy. You can add a couple of drops of water, milk, or olive oil if the sauce begins to look dry.
Step 4: Serve the sauce with the cooked fettuccine. Enjoy!
RICH & DELICIOUS VEGAN CAULIFLOWER FETTUCCINE ALFREDO
Ingredients
- 2 tablespoons olive oil
- 6 large cloves garlic minced
- 5 c. cauliflower florets
- ½ c. plant-based milk or vegetable broth
- 1 pound fettuccine or other pasta of choice
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- To a large pot of boiling water, add the cauliflower. Put the lid on and cook for about 8 to 10 minutes or until the cauliflower is fork-tender. Set aside 1 c. of the boiling water.
- In a large skillet, heat the olive oil over medium heat. Once hot, add the minced garlic and saute for about a minute or two until aromatic.
- To a blender, transfer the cauliflower using a slotted spoon. Then, add the sauteed garlic along with the reserved cooking liquid, milk, salt, and pepper. Using a kitchen towel, cover the vent of the blender lid and pulse for about a minute until the sauce is smooth and creamy. You can add a couple of drops of water, milk, or olive oil if the sauce begins to look dry.
- Serve the sauce with the cooked fettuccine. Enjoy!
