Basic Vegan Cauliflower Alfredo Sauce
This basic vegan alfredo sauce is so easy to make and soooo delicious! You can use this sauce as a base for different recipes. I've included some ideas at the end of the post. Serve with my Vegan Turmeric Parmesan (recipe at the end).
3 cups cauliflower florets
2 1/2 cups vegetable broth
1/2 cup raw cashews
1 tsp dried garlic
1 tsp dried onion
1/4 tsp white pepper
1 tbsp nutritional yeast
salt and pepper to taste
In a medium pot, add cauliflower, cashews, dried garlic and onion, and pepper to broth. Bring to boil. Lower heat and simmer 20 minutes or until cauliflower is soft.
Transfer mixture to blender (or leave in pot if using an immersion blender) and blend until creamy.
How to use My Vegan Cauliflower Alfredo Sauce?
Spinach and Mushroom Sauce : Once mixture is blended, return to pot and add a few handfuls of baby spinach and cook over low heat until wilted. Sautee some mushrooms and add to sauce.
Garlic Sauce with Roasted Tomatoes : Start by roasting a garlic head and some cherry tomatoes. Then prepare sauce.
How to roast a garlic head : Preheat oven to 400°F. Cut top of garlic head. Place on a piece of foil, drizzle some olive oil and salt lightly. Wrap garlic head, pop in the oven on the bottom shelf and bake 45 minutes. Squeeze out the cloves from their skin and drop in the sauce. Omit dried garlic.
How to roast cherry tomatoes : Cut 2 cups of cherry tomatoes in half and place them cut side up on a parchment-lined baking sheet. Drizzle some olive oil and add salt and pepper. Bake for 10 to 15 minutes in the upper part of the oven. Set aside until ready to use.
Peas and Kale Sauce : Once mixture is blended, return to pot and add 1 cup frozen peas and 2 cups chopped kale. Cook over low heat until kale is wilted.
Vegan Turmeric Parmesan
1 cup raw cashews
1/4 cup nutritional yeast
1 tsp sea salt
1/2 tsp powdered onion or garlic
1/2 tsp turmeric
Combine ingredients in mini-robot and pulse. Do not reduce to a powder! Keeps in a sealed glass jar for several weeks.