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If it’s Sophia Loren’s secret to staying beautiful and fabulous, it’s going to be on my dinner table. PASTA, that is. Not just any pasta made with any boring pasta sauce. Creamy, vegan, hearty, and healthy pasta sauce.

 

The timeless beauty is a huge believer in the power of pasta in small amounts and I am too. In fact, I am huge believer of eating pasta with Alfredo sauce when it’s made from vegetables as opposed to heavy cream. I present to you: Vegan Alfredo Sauce made from…… cauliflower! Variations of this amazing sauce have become a trend in the vegan world. I’m not sure who started it but you’re a genius. If you make it the right way and with enough seasoning and let me really emphasize the seasoning part (salt and pepper are important in this), it will turn out fabulous. I’m not the biggest fan of salt but when you’re making vegetables such as cauliflower the base of your sauce, seasoning is crucial. So just taste test as you go along. You know the drill.

 

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My dear friend Lindsey suggested that I make a substantial main dish today because people are fasting for Lent. So, for anyone that is unsure of what to eat tomorrow or just while you’re fasting in general, hey right here!! 

 

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This dish only takes around 25 minutes including putting everything together-how awesome is that!?

 

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Enjoy! 

 

Vegan Alfredo Sauce (Contains Nuts)
Serves 6
Feeds 6-7 depending on portion sizes!
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Total Time
25 min
Total Time
25 min
Ingredients
  1. Sauce
  2. 4 cups cauliflower
  3. 1 tbsp minced garlic
  4. 1/4 cup sautéed onion
  5. 1/2 cup unsweetened cashew milk
  6. 1 1/2-2 tbsp nutritional yeast
  7. 1 tbsp olive oil
  8. 1/4 tsp paprika
  9. Seasoned salt and pepper to taste
  10. Veggies
  11. 1/3 cup onion
  12. 1 cup mushrooms
  13. 2 small heads broccoli
  14. 2-3 tbsp olive oil to saute
  15. Pasta
  16. 2 packs of brown rice pasta or pasta of choice
  17. Additional toppings after pasta and sauce combined
  18. 2 tbsp nutritional yeast and more seasoned salt/pepper if necessary
Instructions
  1. Boil the pasta according to directions until al dente.
  2. Boil the cauliflower in a large pot for 7-10 minutes or until tender depending on how large the pieces are.
  3. Saute the onions to add into the sauce for a few minutes in olive oil.
  4. Drain the cauliflower, add the onions and other sauce ingredients to a food processor and process until thick and creamy.
  5. Add the veggies and more olive oil to a pan and sauté until tender-about 7 minutes.
  6. Drain the pasta and combine it with the sauce and veggies.
  7. Top the pasta with additional nutritional yeast and taste test to see if more salt and pepper is necessary.
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