Vegan Cauliflower Alfredo Sauce
Less than 20 minutes is between you and this amazing nut free, dairy free and gluten free creamy vegan cauliflower alfredo sauce!
Ingredients
- 4 cups cauliflower florets
- ¾ cup cashew milk
- ¼ cup nutritional yeast
- 1 tbsp garlic powder
- 1 tsp sea salt
- 1 tsp lemon juice
- 1 package whole wheat fettuccine
Instructions
- Cook preferred pasta according to package directions.
- Bring a pot of water to a boil, and add the cauliflower florets. Simmer for 8 to 10 minutes until they are softened.
- Drain and add the florets to a blender with the cashew milk, nutritional yeast, garlic powder, lemon juice and sea salt. Blend until a smooth sauce is formed, adding more plant milk as needed to combine.
- Pour in a saucepan along with your cooked pasta and toss until covered.