Vegan Cauliflower Alfredo
Updated: Jan 14, 2019
Make this Vegan Cauliflower Alfredo this weekend! It’s rich, creamy and with a deliciously savory, cheesy-like flavor. The base of this dairy-free sauce is soaked cashews and cauliflower. You’ll be amazed at how tasty vegan can be!
INGREDIENTS: Serves 4
4 medium zucchinis
Toppings: cashews, pumpkin seeds.
For the sauce:
1 1/2 cup steamed cauliflower
1 cup soaked cashews (overnight or 20 min in very hot water) 2/3 cup water
1/2 teaspoon Maldon sea salt (taste before serving and add more if necessary)
Freshly ground black pepper
1 tablespoon fresh parsley, plus more for garnish
1 tablespoon Extra Virgin Olive Oil ‘EVOO’
1 garlic clove
2 tablespoons lime juice
1 tablespoon nutritional yeast (it's a substitute for cheese, if not vegan you can use 3 tablespoons Parmigiano-Reggiano)
In a high-powered blender place all ingredients for the sauce and blend until completely smooth and creamy. Using a mandoline or spiralizer cut zucchinis into “spaghetti”. You can serve raw or cook zoodles in a pan for 2 minutes. We use them raw for a super crunchy texture. Mix zoodles with sauce as desired. Add some fresh pepper, parsley and sprinkle some cashews and pumpkin seeds on top for a nice crunch.
Eat simple, Eat beautiful!
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