Cauliflower Alfredo Sauce
This Cauliflower Alfredo Sauce recipe without heavy cream is a healthy, dairy-free, plant-based alfredo sauce that's creamy and delicious!
Servings: 4
Ingredients
- 4 cups fresh cauliflower florets
- 2 cups unsweetened plant-based milk
- 1 cup Plant-Based Parmesan (or store-bought)
- ½ cup white wine dry white wine (I use Sauvignon Blanc, or vegetable broth as a substitute.)
- ¼ cup olive oil
- 2 tablespoons minced garlic (about 6 cloves minced)
- 1 teaspoon Italian seasoning (add more to taste)
- salt & pepper (Add to taste. I use about ½ teaspoon of each.)
Instructions
- Steam the cauliflower. Add the cauliflower florets to a microwave-safe dish, add about 2 tablespoons of water, cover, and microwave for 5 minutes, stirring halfway through. The cauliflower should be soft and tender. Allow it to cool for a few minutes, then drain.
- While the cauliflower is cooking, make the Plant-based Parmesan. You can also make it in advance. Add the cauliflower, parmesan, and plant-based milk to a food processor, then blend in 15-second intervals, scraping the sides inbetween intervals, until it is smooth and creamy. Season with salt and pepper to taste.
- Next, add the olive oil to a pan over medium heat. Add the Italian seasoning and the minced garlic to the pan and saute for about 1 minute, or until the garlic is fragrant, not burnt. Add the white wine to the pan, stir, and simmer for 2 – 3 minutes, or until the wine is reduced by half.
- Stir in the cauliflower alfredo sauce base, bring to a simmer, and keep it at a simmer for 5 - 7 minutes, or until thickened to your liking. Garnish with fresh basil and extra parmesan if you would like. Serve with your favorite pasta or use it as you wish.