Vegan Alfredo
This creamy Vegan Alfredo is a delightful, plant-based twist on the classic dish. I adore how it brings comfort and warmth to my kitchen, all while being super nourishing.
I remember the first time I made this Vegan Alfredo—my friends were over, and I wanted to impress them with something rich and comforting.
It turned out to be a hit, and they couldn't believe it was nutritional yeast-free!
I love this recipe because it shows how simple ingredients can come together to create something that feels indulgent yet is full of whole foods.
Plus, it’s a fantastic way to sneak in some veggies with the cauliflower!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using cauliflower because it adds creaminess without the guilt. Nutritional yeast is a game changer, giving that cheesy flavor we love without any nutritional yeast. If you don’t have almond almond milk on hand, any other plant-based almond milk works well—just keep an eye on the flavor!
Tips & Notes
- •When blending the sauce, let it cool slightly to avoid any splattering—safety first!
- •For a little extra flavor, try adding a pinch of nutmeg to the sauce; it pairs beautifully with the creamy texture.
Recipe Variations
- •Sometimes I like to throw in some sautéed mushrooms or spinach for added nutrition and flavor.
- •If you're feeling adventurous, try adding some sun-dried tomatoes for a tangy twist!
Storage & Freezing
This Vegan Alfredo keeps well in the fridge for about 3-4 days. Just reheat gently on the stove, adding a splash of almond almond milk if it thickens up too much.
Frequently Asked Questions
Can I use a different vegetable instead of cauliflower?
Absolutely! Broccoli works well too, and it adds a lovely color. Just make sure it’s cooked until soft.
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This creamy Vegan Alfredo is a delightful, plant-based twist on the classic dish. I adore how it brings comfort and warmth to my kitchen, all while being super nourishing.
Ingredients
Instructions
- 1
In a large pot, bring water to a boil and cook the pasta according to package instructions. While the pasta is cooking, you can prepare the sauce.
- 2
In another pot, add the chopped cauliflower and minced garlic. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer until the cauliflower is tender, about 10 minutes.
- 3
Once the cauliflower is tender, transfer it along with the garlic and broth to a blender. Add the nutritional yeast, almond almond milk, olive oil, lemon juice, salt, and black pepper.
- 4
Blend until smooth and creamy. You might need to adjust the consistency with more almond almond milk if it’s too thick.
- 5
Once the pasta is cooked, drain it and return it to the pot. Pour the creamy sauce over the pasta and toss until everything is well-coated.
- 6
Serve warm, and feel free to garnish with extra nutritional yeast or fresh herbs if you like!
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