Cauliflower Alfredo Sauce (Vegan)
This cauliflower alfredo sauce delivers the same creamy and garlicky comfort of the original, but it’s entirely plant-based, lower in fat, and super nourishing! Plus, it's ready in under 30 minutes!
Servings: 4 cups
Calories: 140kcal
Ingredients
- 1 medium cauliflower quartered and cored
- 1 tablespoon garlic powder
- 1 low-sodium vegetable bouillon cube
- 1 cup hot water plus more as needed
- 1 (16-ounce) box silken tofu
- ½ teaspoon dried oregano
- 1 teaspoon salt
- ¾ cup nutritional yeast
- Additional salt and pepper to taste
Instructions
- Bring a medium pot of water to a boil. Add the cauliflower and cook for 10 minutes, or until tender. Drain and set aside.
- Dissolve the vegetable bouillon cube in 1 cup of hot water. Set aside.
- In a high-speed blender, combine the cooked cauliflower, garlic powder, silken tofu, oregano, salt, pepper, nutritional yeast, and the bouillon mixture.
- Blend until completely smooth. If the sauce is too thick, add additional water in ¼ cup increments until creamy.
- Pour over pasta and adjust seasoning with extra salt and pepper if needed.
Notes
- For flavor depth: Roast or sauté the cauliflower and (if fresh) garlic.
- Use a high-speed blender: To ensure the smoothest, creamiest sauce that low-powered blenders or food processors may not achieve.
- For a thicker/thinner sauce: Use more or less vegetable broth/water.
- Season to taste: Adjust the garlic, salt, pepper, oregano, and nutritional yeast.
Nutrition
Calories: 140kcal | Carbohydrates: 16g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 804mg | Potassium: 826mg | Fiber: 5g | Sugar: 4g | Vitamin A: 4IU | Vitamin C: 69mg | Calcium: 74mg | Iron: 2mg
