Creamy Cauliflower Alfredo
Ingredients
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.
Leftover sauce can be stored in the fridge for 3 days or freezer for 2 months.