Creamy Vegan Cauliflower Sauce
Move aside alfredo sauce, this Creamy Vegan Cauliflower Sauce is about to bring health and comfort together in one recipe. Serve over your favorite pasta!
Ingredients
- 2 tbsp vegan butter
- 1 shallot diced
- 8 cloves garlic diced
- 2 heads cauliflower cut in florets
- 3 cups water
- 3 cups vegan chicken broth* or veggie broth
- 1/2 cup non-dairy milk unsweetened
- salt & pepper to taste
Instructions
- Melt butter in a pan over medium heat. Add shallot and garlic to the pan and sauté until shallot is tender - approximately 3-5 minutes. Remove from the heat and set aside.
- Add water and broth to a large pot. Bring to a boil, then add cauliflower to the pot. Cook, uncovered for 10 minutes, or until cauliflower is tender. Transfer cauliflower to a blender with a slotted spoon - be sure to reserve the cooking liquid.
- Add garlic/shallot mixture, non-dairy milk and 3/4 cup of the cooking liquid to the blender. Blend on high until smooth - working in batches if needed.
- Pour sauce into a skillet and season with salt & pepper. If the sauce is too thick, add additional cooking liquid.
- Serve over pasta.
Notes
*You can get this at Whole Foods, or online here.
**Based on the recipe by Pinch of Yum.
Nutrition
Calories: 198kcal | Carbohydrates: 27g | Protein: 9g | Fat: 8g