Vegan Cauliflower Alfredo
Vegan cauliflower Alfredo pasta – this delicious dairy-free pasta sauce is so creamy and delicious, you would never guess that it is secretly healthy and made from cauliflower!
Servings 4 people
Calories 495kcal
Ingredients
- 500-600 g (1 medium) cauliflower
- 4 whole, unpeeled cloves garlic
- 1 Tbsp olive oil
- 20 g (⅓ cup) nutritional yeast
- 1 vegetable stock cube crumbled
- ½ tsp onion granules
- juice of ½ lemon
- 360 ml (1 ½ cups) unsweetened non-dairy milk (I used oat)
- 1 tsp salt (plus extra as needed)
- black pepper
- 400 g (14 oz) dried linguine
- fresh parsley to serve
Instructions
- Preheat the oven to 200°C/180°C fan/400°F/gas mark 6.
- Chop the cauliflower into florets and spread them out on a roasting tray along with the whole (unpeeled) garlic cloves. Drizzle with the olive oil and sprinkle with a little salt.
- Roast for about 20 minutes until the cauliflower is tender and pale golden.
- Meanwhile, bring a large pan of salted water to the boil.
- Place the roasted cauliflower in a blender and squeeze in the flesh from the garlic cloves, discarding the skin. Add the nutritional yeast, lemon juice, vegetable stock cube, onion granules, non-dairy milk, salt and a good grinding of pepper.
- Blend until the sauce is creamy and smooth. Add a little more non-dairy milk if the sauce is too thick. Taste and add more salt and pepper as needed.
- Cook the linguine according to the packet directions then heat the sauce in a saucepan over a low heat. Drain the pasta and toss with the sauce. Serve topped with a sprinkle of fresh parsley.