Best vegan Alfredo sauce
It's the
best vegan Alfredo sauce of all time! Easy to prepare with just a handful of
ingredients and ready in 15 minutes or less. No one will know it's vegan!
Ingredients
- 3 cloves of garlic
- 1 tsp onion powder
- 2 tsp vegetable oil (divided)
- 1/4 cup shelled hemp seeds
- 1 tbsp nutritional yeast flakes
- Sea salt to taste
- 250 g mushrooms
- 1/4 tsp pepper
- 1 cup vegetable broth or water
- 1 tsp garlic powder (optional)
- 1 pound cooked cauliflower (small to medium sized head)
- 8 oz pasta of choice (e.g. gluten-free pasta)
- Pinch of chili powder (optional)
- Pinch of smoked paprika
- Fresh herbs to garnish (e.g. parsley)
Instructions
First, cut
the cauliflower into florets and cook in salted water for about 10-15 minutes
or until it is tender with a fork. Empty the water.
Then, in
another pan, cook the pasta of your choice according to the directions on the
package.
While the
cauliflower and pasta cook, slice the mushrooms and mince the garlic.
Heat 1
teaspoon of oil in a pan and add the garlic. Fry over medium heat for about 2
to 3 minutes or until lightly golden.
Add garlic,
drained cauliflower and all other ingredients (except pasta, mushrooms and
fresh herbs) to a blender on high speed and mix on high speed for about 1-2
minutes or until smooth and creamy. Try the sauce and adjust the seasonings to
taste.
Heat another
1 teaspoon of oil in a pan (use the same as the one you used for the garlic)
and add the mushrooms. Sauté for 3 to 5 minutes over medium heat, add a pinch
of salt and pepper.
Pour the
Alfredo sauce over the cooked pasta, add the mushrooms, garnish with fresh
herbs (for example parsley) and enjoy! Store leftovers in the refrigerator.
Happy Cooking Time.
