This vegan cauliflower alfredo is one of the most delicious dishes I have ever created, truly! It is creamy, satisfying, and grounding. And of course, dairy free.
I absolutely love creating my dishes through inspiration – by whatever it is I have sitting in the fridge that needs to be used up. In this case, it’s leftover cauliflower from when my best friend was visiting. She loves cauliflower, but I believe I
So there, in the corner of my fridge, sat a very lonely cauliflower that was waiting to be used. I’ve made another recipe using cauliflower cheese before
Vegan Cauliflower Alfredo: Raw Vegan Fusion
I decided to steam the cauliflower, and this totally transformed the texture of my sauce. It made a creamy, velvety sauce that requires little fat to be delicious. You really gotta try this recipe – it is now officially a family favorite for us.
Just remember to eat a huge bowl of this stuff to be totally happy and full. A 1-zucchini dish just won’t do it for this one. You can also use kelp noodles, or other veggies that lend well to be used for pasta. I made this fun dish on Facebook live, and you can make it together with me here:
- 4 very small or 2 medium zucchinis
Use a Borner Julienne Grater to make noodles out of your zucchinis. If you don't have those gadgets, you can also use a regular potato peeler to make noodles by simply peeling the zucchinis - the peels are your noodles.
Steam the cauliflower for about 20 minutes, or until soft.
Place steamed cauliflower in a large bowl of cold water to cool.
Blend all ingredients in a blender until smooth. Place the cauliflower first in the blender to make blending easier.
Mix the noodles with the sauce, and garnish with extra black pepper, and some heirloom tomatoes and mixed greens if you like.
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