For a winning meal, serve this Easy Vegan Alfredo Sauce topped on freshly-cooked pasta. It'll be a surefire hit with a hungry crowd and will take you no time at all. Just 25 minutes! The base is made with cauliflower and cashews which creates an ultra-creamy and luxurious sauce. Vegan | Vegan Recipes | Vegan Dinner | Vegan Breakfast | Vegan Meal prep | Vegan Meals | Vegan Ideas | Vegan Recipes Easy
Prep time: Cook time: Total time:
Yield: 5 Servings
Ingredients: 1 pound cauliflower , cut into florets (about 1 medium head) 2 tablespoons vegan butter 4 large cloves garlic , minced 1/2 cup raw cashews , unsalted 1 1/2 cups vegetable broth , low sodium etc.
Instructions:
Step 1. In a large pan or pot (that can be fitted with a lid), heat the butter over medium heat. When melted, add the garlic and saute for 1 minute until lightly browned.
Step two, Add the broth, cauliflower, and cashews. Raise heat to bring to a boil. Now turn the heat down to a low simmer and cover with lid. Cook for 12-15 minutes until cauliflower is fork tender. Remove from heat.
Next step is, To a high-speed blender, add soy milk, lemon juice, nutritional yeast, granulated onion, salt and the cooked contents from the pan. Blend on high until smooth and creamy. Taste for seasoning and add more if needed. Pour mixture back into the pan and cook for 2-3 minutes on medium heat to warm up a bit. If the sauce seems thin, let it cook down for a few minutes to thicken up.
Original Article: https://veganhuggs.com/easy-vegan-alfredo-sauce/
