Wednesday, July 18, 2018

Alfredo Sauce

  • 450g cauliflower, cut into bite sized pieces
  • 1 large onion, sliced
  • 2 tablespoons garlic, minced
  • 1 tablespoon vegan butter (I use Vegan Becel)
  • 3/4 cups unsweetened non-dairy milk (I use Silk Unsweetened Almond Milk)
  • 1/2 cup vegetable broth
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 cup nutritional yeast
  • salt and pepper to taste

  • Place the cauliflower into a pot of boiling water and boil for 8-10 minutes until tender
  • In a pan on medium/low heat sauté the onion and garlic in the vegan butter until caramelized (brown), about 12-18 minutes
  • Add everything to a blender and blend until smooth
Serve over pasta of choice and enjoy!

Makes 6 servings, each serving is 1/2 a cup

Lentil Veggie Loaf