Roasted cauliflower Alfredo sauce
A super tasty vegan pasta sauce
Here is a sauce that is purely based on vegetables, rich in flavours and creamy in texture. Serve on gluten free brown rice, buckwheat or lentil pasta of your choice and you have a wholesome meal. The sauce can be made ahead of time and stored in the fridge for 3-4 days.
1 white (sweet) onion, chopped
400 gr cauliflower florets (about 1/2 a medium cauliflower)
2 garlic cloves
1 cup vegetable broth (can be made from an organic bullion powder)
2 tbsp nutritional yeast
1/2 tbsp Apple cider vinegar
1 tsp salt, white pepper to taste
1 tsp gluten free soy sauce
2 tbsp virgin olive oil
- Heat the oil in a pan on a medium heat. Add the onion and cook wile stirring for 5-7 minutes until the onion is becoming translucent.
- Add the cauliflower and garlic cloves. Keep cooking and stirring to caramelise is a bit, about 7-8 minutes, this will add flavour to the sauce.
- Add the broth, cover and bring to the boil. Lower the heat and let simmer for 5-7 minutes till the cauliflower is soft. Let it cool a bit.
- Transfer the content of the pan to the blender container, add salt and pepper, yeast, soy sauce, vinegar and virgin olive oil. Blend on high speed to a very smooth, creamy consistency. Pour back to the pan and warm when you are ready to serve with your pasta.
Hi! My name is Galit Hahn, certified nutritionist an one of the nutrition experts of Renewmyday.
Let me be your guide bringing an indulging culinary world backed with nutritional science and a deeper understanding of the connection between the food we eat and our physical, mental and even spiritual wellbeing.
I hope you will be inspired by my recipes!