Love an alfredo sauce but would rather eat something a little lighter without sacrificing flavor? This is the meal for you! Totally dairy-free and vegan alfredo that is full of strong flavor for your whole family.
Being a food blogger, I always feel like I need the best of the best in my kitchen.
The best ingredients. The best gadgets. The best appliances. Of course, I only want to bring you quality, ya know?
But then something happened. I realized I was really only using the same few items over and over again. Most of what I had was just collecting dust, and it turns out it was time to take a minimalist approach.
- Immersion blender - off to the thrift store.
- Expensive and large juicer - sold on the classifieds.
- Grain Mill - time to thrift that baby.
- Coffee & Spice Grinder - you're takin' up too much space.
- Food Processor - do people still use those things?
- Hand mixer - definitely passing that on to someone else who can use it.
Cause you know what? Although having all these appliances and gadgets was fun, they were taking up space and collecting a thick coating of dust.
So how was I able to chop, grind, and pulse things without all these awesome specialty tools?
Oh my dear friend, my Beloved Blendtec came in to save the day a few years ago, and I'm not sure how I ever lived without her. Seriously.
She does all.the.things!
She makes the best green smoothies with no gross chunks of spinach. She makes the best sorbet. She even makes soups and sauces!
And that is what I'm showing you today. This sauce is one of my absolute favorite sauces to make. I'm sure you've actually already seen it all over the web. Cauliflower sauce was made famous by the brilliant Lindsay of Pinch of Yum, and I knew I had to highlight it over these veggies to create a yummy vegan dish for you... that totally doesn't taste vegan.
The thing is, I couldn't have gotten such a smooth and creamy sauce using just a regular blender or an immersion blender. I'm pretty sure my cover would've been blown. My kiddo would've realized that the sauce wasn't milk, butter, and cheese as soon as he got a big chunk of cauliflower. Total mom fail, right?
I love to serve this alongside some delicious Light and Easy Broccoli Salad.
- 1 large spaghetti squash
- 1-2 Tablespoons extra virgin olive oil
- 1 head of broccoli , chopped
- 8 ounces mushrooms , sliced
For Spaghetti Squash:
- Preheat oven to 400 degrees F. With a large and very sharp knife, cut the spaghetti squash in half long-ways. With a spoon, scrape out the seeds and "guts." Drizzle with olive oil. Turn flesh-side-down in a 9x13 baking pan. Bake for 50-60 minutes, until tender with pierced with a fork. Remove from oven, and with a fork, scrape out the flesh to create spaghetti squash "noodles."
For Broccoli & Mushrooms:
- In a large pot, heat a couple inches of water to medium heat. Using a metal steamer in the bottom of the pot, place broccoli and mushrooms in and steam until broccoli is bright green and tender.
- Saute the minced garlic with butter in a large nonstick skillet over low heat. Cook for several minutes or until garlic is soft and fragrant. Remove from heat and place in blender.
- Bring the vegetable broth to a boil in same large skillet. Add cauliflower and cook, covered for 7-10 minutes or until cauliflower is very tender and falls apart when pierced with a fork. Do not drain.
- Use a slotted spoon to transfer cauliflower to the blender with garlic and butter. Add 1 cup of the cooked vegetable broth, salt, pepper, and almond milk. Blend for several minutes until the sauce is very smooth, adding more broth or milk depending on how thick you want the sauce.
- Top spaghetti squash with steamed veggies and hot cauliflower alfredo sauce.