Cauliflower Alfredo Sauce (Vegan & Low-Fat)
Much lower in calories and fat compared to the original, this cauliflower Alfredo sauce is a healthy swap for pasta night! You’ll be amazed at how easy and delicious this recipe is.
Ingredients
- 1 ½ cups cauliflower florets 157 g
- 1 onion chopped
- 1 garlic clove minced
- ¼ cup vegetable broth 55 ml
- 1 tbsp lemon juice
- 4 tbsp nutritional yeast
- 1 tbsp hemp seeds
- ¼ cup cooked chickpeas 40 g, drained & rinsed
- ¼ cup soy milk 60 ml, unsweetened
- Salt and pepper to taste
Instructions
- Place a medium-sized pot over high heat. Add the cauliflower, onion, garlic, and vegetable broth. Steam until fork tender.
- Transfer to a blender along with the rest of the ingredients for the sauce. Blend until very smooth, then adjust to taste preferences.
- Use it right away over pasta or transfer, once cooled, to an airtight container and store in the fridge for up to 4 days.
Notes
- The sauce might separate in the fridge over time. Give it a good stir before reheating and adjust the flavors once more!
- Swap the cooked chickpeas for white beans or silken tofu if you want.
- Any plant-based milk can be used for this recipe.
- Instead of hemp seeds, you can use almonds, cashews, or almond butter.
Nutrition
Calories: 177kcal | Carbohydrates: 23g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 213mg | Fiber: 9g | Sugar: 6g