Vegan Cauliflower Alfredo Sauce Recipes
VEGAN CAULIFLOWER ALFREDO SAUCE
This is a low-fat, vegan alternative to pasta with Alfredo sauce.
Provided by soyfreeveg
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Heat olive oil in a deep pan over medium heat. Cook and stir onion until soft, about 5 minutes. Add garlic and cook for 2 minutes more. Add cauliflower, vegetable stock, basil, and rosemary. Cover pan and cook until cauliflower is soft, 15 to 20 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes.
- Pour cauliflower mixture and almond milk into a food processor. Puree until smooth. Season with salt and pepper. Drain pasta and ladle cauliflower sauce on top to serve.
Nutrition Facts : Calories 574.5 calories, Carbohydrate 97 g, Fat 15.9 g, Fiber 13.7 g, Protein 20.1 g, SaturatedFat 2.2 g, Sodium 215 mg, Sugar 5.2 g
CAULIFLOWER ALFREDO (VEGAN & NUT-FREE)
This CAULIFLOWER ALFREDO SAUCE is a healthy pasta topped, made from pureed cauliflower! It's deceptively easy and delicious, while being vegan and paleo friendly.
Provided by Megan Gilmore
Categories Main Course
Time 30m
Number Of Ingredients 6
Steps:
- Saute the minced garlic in the oil in a small saucepan over low heat. Allow to cook for a few minutes, until the garlic is tender and fragrant, but not browned.
- Add the 1 cup of water to the saucepan, along with the cauliflower, and bring the water to a boil. (The water will not cover the cauliflower, and that's okay.) Once the water is boiling, lower the heat to a simmer and cover the pot to cook until the cauliflower is fork-tender and very soft, about 10 to 15 minutes.
- Transfer the entire contents of the saucepan into a blender or food processor, and season with salt and pepper. Process until very smooth and creamy, with a texture similar to traditional cream sauce. (Always be careful when blending hot liquids-- the steam pressure can blow the lid off your blender. Cover the vent in your blender lid with a thin kitchen towel to allow venting.)
- Season with additional salt and pepper, if desired, and serve hot over your favorite pasta.
Nutrition Facts : Calories 64 kcal, Carbohydrate 9 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Sodium 639 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
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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VEGAN CAULIFLOWER ALFREDO - SHORTGIRLTALLORDER
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4.8/5 (15)Total Time 30 minsCategory Vegetarian PastaCalories 353 per serving
- While the pasta is cooking, chop up the cauliflower, onion, and garlic and set aside. Add the oil to a frying pan or wok and turn on the heat. Once the oil is hot, add in the vegetables and sauté for 10-12 minutes until browned. Remove the vegetables from the heat and season with salt and pepper.
- Add the cooked vegetables to a blender with the oat milk, chickpeas, nutritional yeast, miso paste, and lemon juice. Then, blend until completely smooth and creamy. The sauce will be pretty thick, so if you are looking for a thinner sauce add more oat milk. Depending on the quality of your blender this can take anywhere from 2-8 minutes.
- Add the blended cauliflower sauce to the pan with cooked pasta and mix together over low heat until the sauce has reached the desired temperature. Turn off the heat, season with salt and pepper, and serve the pasta immediately. Garnish with parsley and lemon slices if desired!
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4.7/5 (210)Total Time 40 minsCategory Vegan, Pasta, Savory SauceCalories 400 per serving
- Place cauliflower florets in a steamer basket and steam, covered, for 10 to 15 minutes until fork tender. (Alternatively, you can boil the cauliflower in a pot of water for 8 to 15 minutes until fork tender. Drain well before proceeding.)
- Meanwhile, cook the pasta according to the package directions. Drain well and add it back to the pot. Set aside.
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- Add the cooked cauliflower, sautéed garlic, milk, nutritional yeast, lemon juice, onion powder, garlic powder, salt, and pepper to a high-speed blender. Blend until a very smooth sauce forms. Adjust seasonings to taste.
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Reviews 6Category Main CourseCuisine VeganTotal Time 15 mins
- Cook the cauliflower florets in a large saucepan for around 8-10 minutes. Alternatively, you can steam them in a steamer basket.
- Drain and rinse the cauliflower, and transfer to a blender or food processor, together with the salt, garlic powder, onion, garlic cloves, tofu, plant based milk, cornstarch and lemon juice. Blend until very smooth.
- Transfer the sauce to a large pan and stir over a medium heat for 2-3 minutes. Add the cooked pasta, stir together, and serve.
VEGAN ALFREDO SAUCE - SUPER EASY AND CREAMY! - VEGAN …
From veganheaven.org
4.8/5 (26)Total Time 25 minsCategory Main CourseCalories 129 per serving
- Cut the cauliflower into florets. Place them in a sauce pan together with the cashews, the garlic, and the almond milk. Add the nutritional yeast. Stir everything with a wooden spoon until well combined.
- Cover with a lid and cook for 20 minutes. There won't be much liquid left. Transfer everything into a high speed blender. Add the lemon juice, a pinch of nutmeg, apple cider vinegar, and 1/2 cup more unsweetened almond or soy milk as well as salt and pepper.
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5/5 (12)Total Time 30 minsCategory Healthy Fall Pasta & Noodle RecipesCalories 284 per serving
- Bring 1 inch water to a boil in a large saucepan fitted with a steamer basket. Add cauliflower and garlic; cover and steam until very tender, about 10 minutes.
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- Transfer the cauliflower and garlic to a blender. Add broth, almond milk, oil, mustard, salt and pepper. Blend until very smooth and creamy. Pour the sauce over the pasta and toss to coat. Serve topped with herbs.
CAULIFLOWER ALFREDO SAUCE (VEGAN) - DIABETES STRONG
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4.8/5 (10)Total Time 15 minsCategory Main CourseCalories 138 per serving
- Add oil to a pot and heat over medium-high heat. Once the oil is hot, add the onion and cook for 3 – 5 minutes until it is soft and translucent.
- Add the cauliflower florets and vegetable stock to the pot and cover with a tight-fitting lid. Steam the cauliflower for 5 minutes until soft.
- Transfer the soft cauliflower to your blender and blend on high until smooth and creamy. You can add one tablespoon of broth at a time if the cauliflower doesn’t blend easily.
CAULIFLOWER ALFREDO - FEELGOODFOODIE
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Ratings 136Category EntreeCuisine AmericanTotal Time 18 mins
- 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.
- Use a slotted spoon to transfer the cooked cauliflower to a blender. Add the sautéed garlic, reserved 1 cup cooking liquid, milk, salt and pepper. Cover the vent in your blender lid with a thin kitchen towel to allow venting and puree until the sauce is smooth and creamy, about 1 minute. If the sauce starts to look dry, add a few drops of water, milk, or olive oil.
DREAMY VEGAN CAULIFLOWER ALFREDO SAUCE - THE ENDLESS …
From theendlessmeal.com
4.7/5 (92)Calories 47 per servingCategory Sauce
- Heat the oil in a medium-sized pot over medium-high heat. Add the onion and let it cook for 3-4 minutes, or until it is soft and translucent. Add the garlic and cook for 30 seconds. Add the cauliflower and the vegetable stock or water to the pot, cover with a lid and let the cauliflower steam for 5 minutes, or until it is soft.
- Transfer everything in the pot to a blender (a high-powered blender will make the smoothest sauce, but any blender will work) and blend on high until smooth. Add the remaining ingredients (starting with 1 tablespoon of nutritional yeast and 1 teaspoon of sea salt) and blend again. Taste and add more nutritional yeast and sea salt, if you’d like. If you are using the optional butter add it now and blend once more.
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- Preheat a large pot or sauté pan over medium-low heat. Add the tahini/cashew butter to the pan, then the garlic. Stir to combine, mashing the garlic into the pan with the back of a spoon. After a minute, add a splash or two of water to thin the mixture. Stir and cook for another 2 to 3 minutes. Transfer the garlic mixture to a high speed blender and set aside.
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