LECTIN-FREE VEGAN CREAMY CAULIFLOWER ALFREDO SAUCE
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
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
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
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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- Bring a large pot of boiling water to a boil. Add the cauliflower and cook, covered, for 8-10 minutes or until cauliflower is fork tender. Reserve 1 cup of the boiling water.
- Heat the olive oil a large skillet over medium heat, sauté the minced garlic until soft and fragrant, but not browned, about 1-2 minutes.
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