Lectin Free Vegan Creamy Cauliflower Alfredo Sauce Recipes

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LECTIN-FREE VEGAN CREAMY CAULIFLOWER ALFREDO SAUCE



Lectin-Free Vegan Creamy Cauliflower Alfredo Sauce image

Vegan / Gluten-Free / Dairy-Free / Lectin-Free / Nut-Free / Soy-Free / Alkaline / Paleo-Friendly

Provided by Karielyn Tillman - The Healthy Family and Home

Time 20m

Yield 4 cups

Number Of Ingredients 8

4 cups organic cauliflower florets
5 cloves organic garlic (freshly crushed)
1 tablespoon organic extra-virgin olive oil
1 teaspoon Himalayan pink salt
1/2 teaspoon organic ground black pepper
2 cups homemade almond milk
1/2 cup organic vegetable broth
2 tablespoons nutritional yeast

Steps:

  • Cut the cauliflower into bite-sized floret pieces and add to a medium sized pot of filtered/purified water. Boil on high heat for approximately 10-15 minutes, or until the cauliflower is soft. Drain. Set aside.
  • Add the extra-virgin olive oil, crushed garlic, Himalayan pink salt and ground black pepper to a skillet and lightly saute' on low-medium heat until it's all blended together with a thick paste-type texture. You should have approximately 1 tablespoon. Set aside.
  • Add the remaining ingredients (almond milk, vegetable broth, nutritional yeast) to a Vitamix, along with the drained cauliflower and garlic mixture. Blend on high speed until it is creamy and smooth. Adjust seasonings to your preference.
  • To warm, transfer the sauce to a sauce pan and warm on the stove top on low-medium heat or use the "soup" setting on your Vitamix.

EASY VEGAN CAULIFLOWER ALFREDO SAUCE



Easy Vegan Cauliflower Alfredo Sauce image

Make this quick and easy cauliflower-based vegan Alfredo sauce, so rich, and creamy, completely dairy-free, and keto-friendly as well!

Provided by Fioa

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy     Alfredo Pasta Sauce Recipes

Time 22m

Yield 4

Number Of Ingredients 9

1 teaspoon olive oil
½ white onion, chopped
3 cloves garlic, crushed
3 cups chopped cauliflower
1 cup vegetable broth
1 tablespoon nutritional yeast
2 teaspoons Himalayan salt
1 ½ teaspoons lemon juice
½ teaspoon soy sauce

Steps:

  • Heat olive oil in a saucepan over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and cook for 1 minute more. Add cauliflower and vegetable broth; cover with lid and simmer over medium heat until tender, about 5 minutes.
  • Place cauliflower mixture in a blender. Add nutritional yeast, salt, lemon juice, and soy sauce; blend until smooth and creamy, about 3 minutes.

Nutrition Facts : Calories 52.7 calories, Carbohydrate 8.1 g, Fat 1.5 g, Fiber 2.9 g, Protein 3.1 g, SaturatedFat 0.2 g, Sodium 1339.2 mg, Sugar 3.2 g

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