yield: 4 SERVINGS
prep time: 10
cook time: 20
total time: 30
INGREDIENTS:
- Two tablespoons of olive oil
- Two tablespoons minced garlic (about 3-4 cloves, depending on size)
- 5 cups chopped cauliflower florets* (about one medium-large head)
- 1 and 1/2 cups vegetable broth (I recommend Better Than Bouillon)
- 1/4 cup hulled hemp seeds
- 1/4 cup lemon juice (about two medium-sized lemons)
- One teaspoon salt
- 1/4 teaspoon pepper
- Two tablespoons of nutritional yeast
- 1/2 teaspoon onion powder
- 1/2 teaspoon tamari (optional)
DIRECTIONS:
In a large pot, warm the olive oil over medium-low heat. Add the garlic and cook until fragrant, for about 1-2 minutes.
Add the cauliflower to the pot, then stir to combine. Pour in the vegetable broth and bring to a boil. Reduce to a low boil, cover with a lid, and cook for 10 minutes until the cauliflower is tender enough to mash with a spoon. Remove from heat and set aside.
In the bowl of a blender (preferably a high-speed blender), add the hemp seeds, lemon juice, salt and pepper, nutritional yeast, garlic powder, and tamari (if using). Transfer the cauliflower and the broth from the pot to the blender. Blend on high speed until smooth and creamy. Taste test to see if you prefer more salt, onion powder, or garlic powder.
Transfer the sauce back to the pot and simmer over low heat. Serve with one large roasted spaghetti squash or 8-ounce whole-grain fettuccine. Add pasta cooked with two tablespoons of reserved pasta water to the pot with the sauce. The starches in the pasta water will make it even creamier. Serve warm with fresh parsley and vegan parmesan cheese (see notes), and enjoy!
*Do not use more than 5 cups of cauliflower, which will dilute the sauce’s flavour. Otherwise, you can add more seasonings to suit your preferences.
I prefer to serve this alfredo sauce with 8 ounces of whole grain fettuccine, 10 ounces of cooked peas, and 8 ounces of sautéed sliced mushrooms. For a grain-free option, you can also serve it with one large roasted spaghetti squash.
To make your vegan cashew parmesan, combine 1 cup raw cashews with four tablespoons nutritional yeast, one teaspoon fine sea salt and 1/2 teaspoon onion powder in a food processor and pulse until finely ground.
Disclaimer: This article is originally published on https://www.makingthymeforhealth.com/
