I first tried Alfredo sauce when I took part in a student exchange with British Columbia, Canada in 2006. I stayed in a city not far from Vancouver and I’ve been back several times since then. Not only did I get along very well with my host family, who eventually became my second family, but I also fell in love with Canada and its beautiful nature! Some time ago, I found a vegan version of this creamy cheese sauce, which is traditionally made with lots of butter, cream, and parmesan cheese, on Angela Liddon’s food blog Oh She Glows. Angela’s idea to use cauliflower as a base for the vegan Alfredo sauce is just awesome! The sauce is just as creamy and contains only very few calories! I changed Angela’s recipe a bit and added some white wine, parsley and peas and I was very pleased with the result. :-)
Vegan Cauliflower Alfredo Sauce with Pasta
- 1 small cauliflower about 4 cups
- 1 cup frozen peas
- 8 oz whole wheat tagliatelle or pasta of your choice
- 1 teaspoon lemon juice
- 2 tablespoons nutritional yeast
- 1/2 teaspoon mustard
- 1/2 cup oat milk or unsweetened plant milk of your choice
- 1 teaspoon vegetable broth
- 1,5 tablespoons white wine
- 1 tablespoon margarine
- 2 garlic cloves, minced
- 1 tablespoon chopped parsley
- black pepper
- Prepare the pasta according to the instructions on the package.
- Cut the cauliflower into florerts and cook them in a large pot of salt water for about 8-10 minutes until they are very soft.
- Cook the peas for about 2-3 minutes. Set aside.
- Add oil into a skillet and sauté the garlic over low heat for 3-4 minutes until they are soft.
- Drain the cauliflower. In a food processor, combine the cauliflower, garlic, lemon juice, nutritional yeast, mustard, oat milk, vegetable broth, white wine, salt, and black pepper and process until smooth.
- Pour the sauce into a skillet, add the margarine and simmer for 2-3 minutes.
- Then add the cooked pasta and the peas and stir in the chopped parsley.