Vegan Alfredo

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

Creamy Sun Dried Tomato Vegan Alfredo
Vegan Alfredo

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