Try out this delicious take on my traditional Cauliflower alfredo sauce.
Cauliflower is truly an incredible vegetable. Over the past couple of years, it has sky rocketed in terms of the million things you can do with it. We have cauliflower rice, pizza crusts, gnocchi, and the ability to use it in creamy sauces.
As someone with a nut allergy, I always try to create creamy nut free sauces that are delicious. Almost two years ago I came out with my Cauliflower Alfredo sauce, and it’s become very popular. I wanted to give it a fun spin by using sun dried tomatoes to elevate the flavor and give it a different flavor profile.
I recommend purchasing sun dried tomatoes that aren’t packed in oil. I love the Trader Joe’s sun dried tomatoes best.
I hope that you enjoy this recipe! If you make any of my recipes, don’t forget to tag me in the photo on Instagram @plantbasedjane
- 1 package fettuccine or spaghetti
- 2 cups cauliflower florets
- 1 tablespoon vegan butter
- 1/2 large onion, diced
- 2 cloves garlic
- 2 tablespoons nutritional yeast
- 1/2 lemon, juiced
- 1/3 cup sun dried tomatoes (not packed in oil)
- 1-1 1/2 cup unsweetened plant milk (I used oat milk)
- 1 tsp salt
- 1/4 tsp pepper
- Bring a pot of salted water to a boil, and add your cauliflower. Cook for 10 minutes. Drain and set aside. In another large pot, bring salted water to a boil and cook pasta according to package instructions. Drain and return to pot.
- Meanwhile, in a sauté pan melt your vegan butter. On low heat, cook your onions and garlic for 15 minutes or until they become caramelized.
- Add your cauliflower, onion & garlic, as well as your remaining ingredients (except the pasta) to a high speed blender (I used my nutribullet). Blend until combined. Add more plant milk gradually to thin out but start with around 1 cup.
- Bring your sauce back to your sauté pan and turn the heat on low. Heat sauce and add your pasta to the sauté pan. Stir the fettuccine into the sauce and add vegan parm if desired.