Vegan Cauliflower Alfredo Sauce

Try this quick and easy vegan version of pasta with Alfredo sauce made with cauliflower braised in vegetable stock and blended with non-dairy milk.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 575 Calories

Ingredients

• 1 teaspoon dried rosemary
• ¼ cup olive oil
• 3 cloves garlic, minced
• 1 pinch salt and ground black pepper to taste
• 2 tablespoons chopped fresh basil
• 1 ½ cups vegetable stock
• 1 (16 ounce) package whole wheat rotini pasta
• 1 small yellow onion, finely chopped
• 1 head cauliflower, stemmed and chopped
• ½ cup almond milk

Recipe Instructions

Step 1

Heat olive oil in a deep pan over medium heat. Cook and stir onion until soft, about 5 minutes. Add garlic and cook for 2 minutes more. Add cauliflower, vegetable stock, basil, and rosemary. Cover pan and cook until cauliflower is soft, 15 to 20 minutes.

Step 2

Meanwhile, bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes.

Step 3

Pour cauliflower mixture and almond milk into a food processor. Puree until smooth. Season with salt and pepper. Drain pasta and ladle cauliflower sauce on top to serve.