No Oil Vegan Cauliflower Alfredo
Servings: 4 people
Calories: 363kcal
Ingredients
- 350 g Pasta Linguine
- Fresh Parsley to garnish
...for the Vegan Cauliflower Alfredo Sauce...
- ½ Cauliflower
- 120 g Oat Milk
- 1 Garlic Clove
- ½ teaspoon Nutmeg
- ½ teaspoon Vegetable Stock Powder
- 1 pinch Smoked Paprika
- 1 pinch Onion Powder
- Salt
- Pepper
Instructions
- Chop the cauliflower head into bites and wash thoroughly.
- Bring to a boil 1.5 liter of water, add the cauliflower and garlic and cook until fork tender (10-15 minutes).
- Drain the cooked cauliflower and the garlic (if you like keep the cooking water to boil the pasta).
- Blend the cauliflower with the remaining ingredients of the sauce until smooth and creamy.
- Cook the pasta, coat it in the vegan cauliflower alfredo sauce and enjoy with some freshly chopped parsley on top!
Notes
This vegan cauliflower alfredo sauce can also be enjoyed as a soup.
The vegan cauliflower alfredo sauce can be stored in the fridge for 3-4 days.
It is also suitable from home freezing (up to a few months).
Nutrition
Calories: 363kcal | Carbohydrates: 73g | Protein: 13g | Fat: 2g | Potassium: 438mg | Fiber: 5g | Sugar: 6g | Vitamin A: 186IU | Vitamin C: 35mg | Calcium: 81mg | Iron: 2mg