Living dairy free means having to get creative with classics like alfredo sauce. There are many recipes out there that use soy replacements and/or nuts to make creamy sauces. Well with so many nut allergies out there and soy being an extremely unhealthy food, I wanted to create a creamy white sauce anyone could enjoy. The foundation of this recipe is cauliflower. I absolutely love how versatile cauliflower is and it never fails to disappointment me.
What I love about this sauce is how incredibly simple it is while still being packed with flavor. (I ate it straight up with a spoon it was so good.) All you need is a head of cauliflower, vegetable broth, 2 cloves of garlic (or 3 if you really love garlic), a shallot, extra virgin olive oil, salt and pepper. It doesn’t get any easier, or more healthy, than this.
Take a large pot and preheat it on medium heat. Add in 2 tbsp extra virgin olive oil and let warm one minute. Rough chop garlic and shallot. Add to hot oil and let cook for 2-3 minutes, stirring every 30 seconds for even cooking. Remove cauliflower from stalk and tear into florets and chop off into 2-3 inch pieces. After 3 minutes add broth and cauliflower with the garlic and shallot. Turn up heat to medium high and bring broth to a boil. Cover and bring down to medium heat, cooking for 7-10 minutes. Until cauliflower is super soft and falls apart easily. Once soft, pour pot contents into a high speed blender. Add salt and pepper. Blend until smooth. Add to pasta of choice. (For the picture I used sweet potato noodles.) Top with finely chopped fresh parsley for a pretty plate.
Vegan White Pasta Sauce
- 1 head cauliflower
- 1 cup vegetable broth
- 2 cloves garlic
- 1 shallot
- 2 tbsp extra virgin olive oil (EVOO)
- 2 tsp salt
- 1 tsp black pepper
- finely chopped fresh parsley optional
- Take a large pot and preheat on medium heat. While pot is warming up, rough chop garlic and shallot.
- Add EVOO to pot and evenly coat bottom. Add garlic and shallot. Stir periodically for about 3 minutes.
- Remove cauliflower florets from the stalk and break into 2-3 inch size florets.
- After 3 minutes add broth and cauliflower to your pot. Place on lid. Turn heat to medium high and bring to a boil. Turn down to medium and let boil for 7-10 minutes. Until cauliflower is easily pierced with a fork.
- Pour all ingredients into your blender, add salt and pepper, and blend until smooth. 1-2 minutes.