^ Original recipe above.
This dreamy, creamy alfredo is vegan and made from veggies! I’m always skeptical of cauliflower based things because cauliflower tends to keep it’s pungent taste in most things, but I was really surprised how mild this alfredo was. You would never know it was cauliflower based! It’s also lower in fat than most creamy vegan sauces because there’s no oil in the recipe and uses almond milk instead for the creaminess. You only need a few ingredients to make this decadent meal and it’s so delicious! I would cut the sauce recipe in half because it made way too much sauce for the pasta ratio and I didn’t even use it all. You just cook the cauliflower, blend up the sauce, cook the pasta, saute the veggies, toss it all together and you’ve got a guilt free alfredo that everyone will love. I didn’t change much about the recipe above except omitting the oil, but this is how I’ll make it next time.
Creamy Asparagus and Pea Alfredo
1 bunch asparagus, cut in 1 inch pieces
1 cup frozen green peas
1 lb brown rice spaghetti
3-4 cups chopped cauliflower
1/2 cup vegetable stock
2/3 cup almond milk unsweetened
juice of half a lemon
2 tbsp nutritional yeast
1 tbsp minced garlic
salt and pepper to taste
- In a large pot, boil the cauliflower until tender, about 10 minutes.
- Boil spaghetti and rinse, rice pasta gets gummy if you don’t rinse.
- In a blender, blend the almond milk, stock, lemon juice, nutritional yeast, garlic, cauliflower, and salt and pepper until smooth. (I had to do it in two batches)
- Saute the asparagus and peas over medium heat until tender, about 5 minutes. Add in the sauce and pasta and toss to combine, cook another 2-4 minutes to heat through and serve.