This vegan alfredo sauce is cheesy, lusciously creamy, and surprisingly light! It's oil-free, gluten-free, and made with creamy, steamed cauliflower. Impossibly delicious to be so healthy. Ready in 30 minutes!
tinypinch ofground nutmeg or just a few passes of whole nutmeg over a microplane, optional
black pepper to taste
Instructions
Whisk together the tahini and broth. Preheat a sauté pan over medium-low. Add the garlic and tahini-broth mixture to the pan. Cook over low heat for about 5 minutes, then transfer to a blender.
Rinse out the sauté pan. Add the cauliflower florets and about an inch of water. Bring to a boil, then cover, reduce heat to a simmer, and cook until fork tender, about 7 minutes. Use a slotted spoon to transfer cauliflower to the blender.
Add the other sauce ingredients to the blender (1 ¼ cups milk, 2 Tbsp lemon juice, ¼ cup nutritional yeast, 2 tsp miso, 1 tsp fine sea salt, 1 tsp onion powder, ⅛ tsp mustard powder, tiny pinch of nutmeg, black pepper, to taste). Blend until velvety smooth, stopping as needed. Note: if your blender has a vent/spout in the lid, remove the cap to allow steam to escape.
Cook pasta in generously salted water according to package directions then drain in a colander. Pour the alfredo sauce into the pot, return the pasta to the pot, and stir to coat. Taste for seasoning, adding more salt and pepper. Garnish with fresh basil or parsley, lemon zest, and vegan parmesan, if desired.
Notes
Substitutions
Tahini - if you don't have any or don't care for tahini, cashew or macadamia butter are good substitutes, though not nut-free. Other nut or seed butters will alter the flavor and color, though I suspect sunbutter could work!
Miso - since this sauce is so low in fat, miso does help to add a certain oomph and umami quality. If you don't have miso, increase salt to taste
StorageStore leftovers in an airtight container in the refrigerator for up to 5 days. Pasta doesn't always freeze well, but the alfredo sauce can be frozen.