By Alesia
Cauliflower Alfredo Sauce
I’ve been playing with alfredo sauces for a while, but after experimenting more with vegan (low-protein) cheeses, I finally came up with this version. It’s super creamy like a traditional alfredo and great to make in bulk and have handy for quick meals! I use it on pastas, pizzas, zoodles and more.
Updated at: Thu, 17 Aug 2023 02:34:53 GMT
Nutrition balance score
Unbalanced
Glycemic Index
34
Low
Glycemic Load
1
Low
Nutrition per serving
Calories125 kcal (6%)
Total Fat11.7 g (17%)
Carbs3.4 g (1%)
Sugars1.3 g (1%)
Protein2.9 g (6%)
Sodium243.1 mg (12%)
Fiber0.9 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
Cut your cauliflower into pieces and steam until thoroughly cooked. (Do this whatever way you prefer...traditionally on the stove, in an Instant Pot, or in even in the microwave. Just avoid roasting your cauliflower, or the color of your sauce will be white rather than yellow.)
Step 2
While your cauliflower is cooking, sauté the minced garlic in a large, nonstick skillet over low heat. Sauté it with the butter and cook for 3-4 minutes, until the garlic is soft and fragrant but not browned. Set aside.
Step 3
Once the cauliflower is fully cooked, transfer to a blender. Add your sautéed garlic and butter, vegetable broth, ½ cup of your coconut milk, and salt and pepper. Blend for several minutes until the sauce is very smooth.
Step 4
Transfer back to your skillet and add the vegan cream cheese. Stir until it melts.
Step 5
Then, repeat this step with the mozzarella shreds. Stir until it melts completely and add the remaining coconut milk. Stir and season with additional salt and pepper (to taste).
Step 6
If you want to thin the sauce further, add a bit of water, but be careful not to add too much or it will be too thin to properly coat pasta, pizza, etc
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