Cauliflower Alfredo Sauce
A creamy and satisfying cauliflower alfredo sauce that is packed with nutrients and is vegan friendly.
Equipment
- Blender
Ingredients
- 1 tablespoon extra virgin olive oil
- ¼ cup raw pine nuts
- ½ cup yellow onion, medium diced
- 2 cups filtered water
- 1 small head of cauliflower, roughly chopped (4 cups)
- 1 teaspoon garlic, crushed
- 1 teaspoon fresh lemon juice
- ⅓ cup nutritional yeast (not vegan? You can easily sub some pecorino romano or parmesan)
- Sea salt to taste
- Black pepper to taste
Instructions
- In a large, heavy bottomed pot, heat 1 tablespoon olive oil on medium heat until shimmering, then add your 1/4 cup pine nuts and 1/2 cup chopped onion. Season with salt and pepper. Sauté for 4 to 5 minutes, until the pine nuts are toasted and the onions have started to soften.
- Now add 4 cups rough chopped cauliflower and 2 cups water and bring to a simmer, then turn the heat down to low, cover the pot and cook until the cauliflower is completely tender, about 8 to 10 minutes.
- Blend it all together: Add 1 teaspoon crushed garlic, 1 teaspoon lemon juice, 1/3 cup nutritional yeast and some salt and pepper and blend for one minute, until completely creamy and smooth. The sauce should be able to easily and thickly coat the back of a spoon.
- Adjust the seasonings to taste and serve immediately over pasta or veggies, or store in an airtight container in the fridge (5 days), or freeze (3 months.)
Notes
Freezing Tip:
If using glass jars, leave at least 1 inch of space at the top. Most mason jars have a freeze-fill line just under the threads—follow that to avoid cracking!
If using glass jars, leave at least 1 inch of space at the top. Most mason jars have a freeze-fill line just under the threads—follow that to avoid cracking!