One of my favorite pastimes is trying to “healthify” recipes for not so healthy foods, so you can imagine my excitement in trying a healthy, vegan “alfredo” sauce made with cauliflower. This recipe comes from the amazing plant-based wellness coach, Melissa Wood Tepperberg. You can read more about Melissa here and I hope you’ll give her delicious Vegan Alfredo a try and let us know what you think. Don’t forget to tag @LivLight_ and #livlight!
- 1 box brown rice pasta
- 1 tbsp coconut oil
- 1 cup chopped broccolini, chopped
- 1/2 cup frozen peas
- 1 clove minced garlic
- ¾ cup unsweetened coconut milk (I used unsweetened almond milk)
- 1 cup cauliflower, chopped in small florets
- 1 tbsp sea salt
- pepper to taste
- pinch garlic powder
- 3 tbsp nutritional yeast
- ½ lemon, squeezed
Cook pasta according to package leaving slight al dente. Heat half of the coconut oil in a skillet on medium-high heat. Add broccolini and lightly sauté for a few minutes. In the meantime, place frozen peas in a small glass bowl and cover with hot water. Allow to soak. When broccolini is slightly soft, but still bright green, remove from pan and set aside. Add another ½ tsp of coconut oil and minced garlic to the skillet. Sauté for a few minutes allowing it to slightly brown, but not burn. Add coconut milk and bring to a boil. Add cauliflower, nutritional yeast, garlic powder, salt, and pepper. Simmer for a few minutes until thick. Transfer mixture to blender, add lemon juice and blend until smooth, about 30-40 seconds. Pour the smooth sauce back into the skillet; add drained pasta, broccolini, and peas. Stir well to combine.