Creamy Cauliflower Sauce/ Vegan Alfredo

cashew milk dairy free gluten free nut milks paleo vegan

This vegan version of Alfredo sauce is so creamy and delicious! It’s easy to make and a healthy, nutrient-rich addition to so many dishes. Enjoy!

INGREDIENTS

For cashew milk

  • 1 cup (150g) cashews
  • 1/8 teaspoon Pink Himalayan salt (optional)

For sauce

  • 4 large cloves garlic, minced
  • 2 tbsp. vegan butter
  • 5–6 cups cauliflower florets
  • 1 tsp. salt (more to taste)
  • 1/2 tsp. pepper (more to taste)
  • 1.5  cups cashew milk (or more to taste) made with the NutraMilk
  • pinch of freshly grated nutmeg
  • fresh parsley for serving

INSTRUCTIONS

For cashew Milk

  • Start by making fresh cashew milk with the NutraMilk:
    • Place cashews in the NutraMilk container.
    • Press Butter cycle, set for 3 minutes.
    • Press Start.
    • Open the container lid, add water and replace lid.
    • Press Mix (do not change the default Mix time).
    • Press Start.
    • Press Dispense.
    • Press Start and open spigot to fill your storage container.

For sauce

  • Sauté the minced garlic with the butter in a large skillet over medium-low heat. Cook for several minutes or until the garlic is soft and fragrant. Be careful not to brown the garlic. Remove from heat and set aside.
  • Bring a large pot of water to a boil over high heat. Add the cauliflower, cover, and cook until cauliflower is tender when you stick a fork in it (about 8-10 minutes). Drain.

  • Transfer the cauliflower to the NutraMilk. Add cashew milk, sautéed garlic/butter, salt, pepper, nutmeg. Mix for 1-2 minutes until the sauce smooth. You can add more cashew milk if it seems too thick. Toss with your favorite cooked pasta or use it as a pizza sauce or for any other dish you desire. Garnish with parsley. Enjoy!



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