This sauce is so awesome! I never really cared for the real alfredo sauce because of the weird aftertaste. However, this sauce doesn't have that and it tastes absolutely amazing! I just love using cauliflower in creamy dishes because you would never be able to tell! I adapted this recipe for the sauce from Lindsay at the Pinch Of Yum blog. To make this recipe vegan I used unsweetened soy milk and Earth Balance butter in place of the regular milk and butter. I also added about 2 tablespoons of nutritional yeast to give it a bit of a parmesan flavor without being overpowering. I topped it off with some baby bella mushrooms and fresh steamed broccoli to make it even more delicious! So here's the veganized version of fettuccini alfredo!
Ingredients:
1 lb. fettuccini noodles, cooked
2 tbs. Earth Balance butter
8 cloves of garlic, finely minced
6 cups cauliflower florets (about 1 & 1/2 whole cauliflowers)
6-7 cups of veggie broth or water (I used veggie broth)
1/2 cup unsweetened soy milk
1 tbs. olive oil
1 tsp. salt
1/2 tsp. freshly grated pepper
2 tbs. nutritional yeast
8 oz. package of baby bella mushrooms, sliced
12 oz. package of frozen broccoli, steamed
2 tbs. Earth Balance butter
8 cloves of garlic, finely minced
6 cups cauliflower florets (about 1 & 1/2 whole cauliflowers)
6-7 cups of veggie broth or water (I used veggie broth)
1/2 cup unsweetened soy milk
1 tbs. olive oil
1 tsp. salt
1/2 tsp. freshly grated pepper
2 tbs. nutritional yeast
8 oz. package of baby bella mushrooms, sliced
12 oz. package of frozen broccoli, steamed
How To:
Cook the fettuccini according the package instructions.
In a large pot bring the broth or water to a boil. Add the cauliflower and cover; cooking until tender (about 6-7 minutes). Do not drain.
While the cauliflower is cooking melt the butter over low heat in a small skillet and add the garlic. Cook until the garlic is softened making sure not to brown the garlic. Set aside.
Transfer the cauliflower with a slotted spoon to a large food processor. Add one cup of the remaining vegetable broth or water, the sautéed garlic & butter, salt, pepper, milk, nutritional yeast, and olive oil. Blend until smooth and add more milk or veggie broth/water until you have reached your desired consistency.
In a skillet over medium heat, sauté the mushrooms in some veggie broth. Cover for the first few minutes until mostly tender and then remove the cover to cook off the excess liquid.
Steam the broccoli according to package instructions.
Place the noodles in a large bowl and top with the sauce, mushrooms and steamed broccoli. Enjoy!
In a large pot bring the broth or water to a boil. Add the cauliflower and cover; cooking until tender (about 6-7 minutes). Do not drain.
While the cauliflower is cooking melt the butter over low heat in a small skillet and add the garlic. Cook until the garlic is softened making sure not to brown the garlic. Set aside.
Transfer the cauliflower with a slotted spoon to a large food processor. Add one cup of the remaining vegetable broth or water, the sautéed garlic & butter, salt, pepper, milk, nutritional yeast, and olive oil. Blend until smooth and add more milk or veggie broth/water until you have reached your desired consistency.
In a skillet over medium heat, sauté the mushrooms in some veggie broth. Cover for the first few minutes until mostly tender and then remove the cover to cook off the excess liquid.
Steam the broccoli according to package instructions.
Place the noodles in a large bowl and top with the sauce, mushrooms and steamed broccoli. Enjoy!
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