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Vegan 🌱 Suitable 6+ months 👶🏼

This is a good way to get extra veggies into a creamy cauliflower based version of an Alfredo sauce.

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Creamy Cauliflower Alfredo

5 from 1 vote

Prep Time 5

Cook Time 15

Servings 4 adults & 2 baby/toddler portions

Ingredients

1/2 a large head (450g/4cups) of cauliflower
3 tbsp nutritional yeast
1 tsp garlic powder
1 tsp onion powder
Juice of 1/2 a lemon (approximately 2 Tbsp)
1 Tbsp vegan butter or olive oil (optional)
Salt & pepper to season (omit the salt for under 12 months)
1 cup (250ml) soy milk (or other plant based milk)

To serve

500 g dried pasta for 4 adults and 2 toddler portions (we cook 250g one night & halve the sauce to use later)

Instructions

Put the cauliflower in a pot & cover with boiling water, then cook on medium-high for 7-10mins until soft (but not too soft otherwise the cauliflower will absorb too much water).
Add all the ingredients to a blender & blend till smooth
Pour over cooked pasta and serve warm. If the sauce is too thick add some pasta water to thin it out.

Notes

We like stirring through extra veggies to the sauce like cooked mushrooms or peas too.

For adults or older kids we like serving it with extra shredded vegan cheese & chilli.
Leftover sauce can be stored in the fridge for 3 days or freezer for 2 months.