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Whether you’re looking for something to mix into your pasta, use as a base for a white pizza, or sauce up your vegetables, this is an incredibly versatile vegan recipe

While this Alfredo sauce doesn't have the exact same flavour profile as its traditional cream-and-cheese-based counterpart, it's delicious in its own right. It's great to have on hand for quick weeknight meals, so it's worth making a big batch and freezing it in portions.

INGREDIENTS

  • 4 cups of cauliflower florets
  • 2 cups of non-dairy milk (or vegetable stock)
  • 4 (or more) cloves of garlic, minced
  • 1 tsp vegan butter
  • 1/2 cup nutritional yeast
  • 2 tsp oregano
  • Salt and pepper
  • 1 to 2 tbsp olive oil, optional
  • Vegan Parmesan, optionalcauliflower alfredoChristine McAvoy

INSTRUCTIONS

  1. In a large pot, bring the non-dairy milk (or stock) to a low boil.
  2. Add the cauliflower, cover and cook for 7 to10 minutes depending on the size of your florets. Cauliflower is done when easily pierced with a fork.
  3. While the cauliflower is cooking, melt vegan butter in a small pan, add minced garlic and cook until fragrant, then set aside.
  4. Scoop the cauliflower out of the pot with a slotted spoon, reserving the milk/stock, and place in a high-speed blender. Add in the cooked garlic, spices and nutritional yeast. Add in about 1 cup of the cooking liquid and blend on high until smooth. At this time, while the cauliflower is blending, you can slowly add in some olive oil to help make an even creamier sauce.
  5. Taste for seasoning, (if you’d like, you can add in additional spices here, such as Italian seasoning, more nutritional yeast, and/or vegan Parmesan), and if the sauce is too thick, add more of the cooking liquid.
  6. If you’re making pasta, heat in a pan and add the pasta just before it’s done cooking—
    the pasta water will help make the sauce even creamier (add more pasta water if it’s too thick).
  7. This sauce reheats well on its own (on low, covered so it doesn’t splatter), but when reheating it mixed with pasta, you may need to add a little water to rehydrate everything.
  8. Store in the fridge for a few days, or freeze (do not fill all the way to the top as it will expand while freezing) for up to 3 months (if you can resist that long).