Most non-vegan recipes of alfredo sauce include butter (a lot of it) and cheese. What about a vegan version, full of nutrients and without oil? This recipe is easy to make and a safe bet as a quick dinner. In addition, my little toddler loves it and is a nice way to get him to eat cauliflower!
Time: 30 minutes
Type: main dish
Difficulty: 1.5 pans
Makes: 3 to 4 portions
What you need:
1 cauliflower head cut into small chunks
1 small onion, chopped
2 tsp garlic powder
100g cashew nuts
400ml vegetable stock
pinch of nutmeg
1 tbsp nutritional yeast
salt and pepper to taste
300g pasta of choice
Utensils:
knife and chopping board
2 large pans
food processor
Directions:
In a little water, toss the cauliflower with the onion, garlic powder, nutritional yeast, nutmeg and cashews and let it cook for a few minutes to infuse the flavours;
Add vegetable stock and let it cook for about 20 minutes over low-medium heat till cauliflower is cooked;
Meanwhile, in another pan, boil pasta in water till tender and remove water once cooked;
Once cauliflower is cooked, add salt and pepper to taste and tip all ingredients from the pan in a food processor and blend till you get a creamy consistency;
Add to the pasta and mix well; add more pepper on top for some extra flavour;
Serve while hot with some nice vegan coleslaw or sauteed soya beans, for example.
Plant Based Portuguese 