So I’ve been experimenting with all different types of vegan Alfredo options because I am in love with Alfredo. I could bathe in it just about every day of my life. With a nice glass of Chateauneuf du Pape 😍
At any rate, here’s one of my creamiest vegan Alfredo creations. The cashews are the secret ingredient here.
What you need:
- 3 large cloves unpeeled garlic
- 1 head cauliflower
- 1 1/3 cups raw whole cashews
- 4 cups vegetable stock
- 4 tsp nutritional yeast
- 2 tsp salt
- 1 tsp white pepper
- 5 oz baby Bella mushrooms
- 1 jar sun dried tomatoes
- 1 bag fresh spinach
- Salt, pepper, garlic, crushed red pepper for taste
- Brown rice or quinoa pasta
What you do:
- Preheat the oven to 375
- Rub the unpeeled garlic with olive oil and wrap in foil
- Roast for 20 minutes or until the garlic slides easily out of the skin
- In a large saucepan, bring the vegetable stock, cauliflower and cashews to a boil
- Turn the saucepan down and simmer for 20 minutes (or until the cauliflower is soft)
- While the cauliflower is simmering, pour 2 tbsp oil into a pan and sauté the mushrooms with a little salt and pepper until tender (I add lemon pepper)
- Once the mushrooms are tender, add the sun dried tomatoes and set to the side
- After the cauliflower is tender, pour half of the cauliflower mix into a blender (I ise a Ninja)
- Blend on high and then add the garlic and blend some more
- Add the remainder of the cauliflower and blend until smooth and creamy
- Now you have Alfredo 😋
- Rinse your pot and pour the Alfredo back into your pot
- Add the sun dried tomatoes and mushrooms to the Alfredo and mix in
- Add salt, pepper, garlic powder, crushed red pepper and seasoning salt to taste
- Prepare the brown rice or quinoa pasta according to the box
- Mix in the pasta with the sauce and serve
- Stir in the spinach and mix well
- Enjoy
Living with RC 