Creamy Cauliflower Sauce/ Vegan Alfredo

This vegan version of Alfredo sauce is so creamy and delicious! It’s easy to make and a healthy, nutrient-rich addition to so many dishes. Enjoy!

INGREDIENTS

For cashew milk

• 1 cup (150g) cashews
• 1/8 teaspoon Pink Himalayan salt (optional)

For sauce

• 4 large cloves garlic, minced
• 2 tbsp. vegan butter
• 5–6 cups cauliflower florets
• 1 tsp. salt (more to taste)
• 1/2 tsp. pepper (more to taste)
• 1.5 cups cashew milk (or more to taste) made with the NutraMilk
• pinch of freshly grated nutmeg
• fresh parsley for serving

INSTRUCTIONS

For cashew Milk

• Start by making fresh cashew milk with the NutraMilk:
  • Place cashews in the NutraMilk container.
  • Press Butter cycle, set for 3 minutes.
  • Press Start.
  • Open the container lid, add water and replace lid.
  • Press Mix (do not change the default Mix time).
  • Press Start.
  • Press Dispense.
  • Press Start and open spigot to fill your storage container.

For sauce

• Sauté the minced garlic with the butter in a large skillet over medium-low heat. Cook for several minutes or until the garlic is soft and fragrant. Be careful not to brown the garlic. Remove from heat and set aside.
• Bring a large pot of water to a boil over high heat. Add the cauliflower, cover, and cook until cauliflower is tender when you stick a fork in it (about 8-10 minutes). Drain.

• Transfer the cauliflower to the NutraMilk. Add cashew milk, sautéed garlic/butter, salt, pepper, nutmeg. Mix for 1-2 minutes until the sauce smooth. You can add more cashew milk if it seems too thick. Toss with your favorite cooked pasta or use it as a pizza sauce or for any other dish you desire. Garnish with parsley. Enjoy!