vegan alfredo sauce

INGREDIENTS

– 8 cloves garlic minced – 2 Tablespoons vegan butter – 6 cups vegetable broth – 5-6 cups cauliflower floret – 1 teaspoon salt – 1/2 teaspoon ground black pepper – 1/2 cup unsweetened almond milk – 16 ounces cooked fettuccine

STEP 1

In a large pan over medium heat, sauté 8 cloves of minced garlic with butter for 30-60 seconds until fragrant.

STEP 2

Add the garlic butter to a high-speed blender and set aside.

STEP 3

In the same pan, add vegetable broth and cauliflower florets. Bring to a boil, cover, and cook for 7-10 minutes until cauliflower is very tender.

STEP 4

With a slotted spoon, remove cauliflower and add it to the blender with the garlic butter.

STEP 5

Additionally, add salt, pepper, and almond milk to the blender. Blend on high speed until the mixture is smooth and to your liking. Add more broth as needed.

STEP 6

Pour the sauce over cooked fettuccine or pasta of your choice.

Tips for Making  Vegan Alfredo Sauce:

This pasta sauce is perfect on its own, but I love amping it up with more veggies and nutrients. I like to add a steamer basket into the pan after I’ve removed the cauliflower and there’s just broth left.

RECOMMENDED:

RECOMMENDED:

Vegan Buttercream Frosting

Fudgy Vegan Brownie

Homemade Vegan  Yogurt