This cauliflower alfredo sauce recipe couldn't be easier to make and it's a great dairy free, nut free alternative to traditional alfredo. It comes together in just 10 minutes with minimal prep thanks to frozen riced cauliflower, and it's just as creamy and satisfying as the original.
- 1 12-ounce package frozen riced cauliflower
- 3/4 cup unsweetened, plain coconut yogurt
- 1/3 cup unsweetened, plain dairy free milk
- 4 teaspoons nutritional yeast
- 2 cloves garlic (minced or peeled)
- 1 tablespoon dairy free butter (or margarine)
- 1 teaspoon salt
Steam your cauliflower. Prepare the riced cauliflower according to the package directions. Transfer to a food processor or high speed blender.
Blend the sauce. Add the cooked cauliflower and the remaining ingredients to a food processor and puree until smooth.
Serve with pasta. Cook your desired pasta according to package directions (don't forget to salt the water!) and reserve a bit of pasta water before draining. Toss with cauliflower alfredo sauce, adding a splash of pasta water, as needed.
- Makes enough for 1 pound of pasta or 8 servings.
Calories: 36kcal Carbohydrates: 2g Protein: 1g Fat: 3g Sodium: 321mg Fiber: 0.4g Sugar: 0.1g Vitamin C: 0.3mg