Weekend Dinners are one of my favourite meals of the week. Weekdays are always go go go, Taylor and I rarely get to enjoy eating together, let alone cooking together. On the weekends, especially on Sundays, Taylor and I love making waffles for breakfast and usually head to his mom Gina’s house for family dinner.
Growing up, my family ALWAYS had dinners together, 4/4:30 PM, I know.. super early dinner right? The best thing about having early dinners was when we get home from school, we’d be STARVING and my mom would’ve spent the entire day cooking a delicious home cooked meal ready for when we walked in the door. The worst part was you’d be hungry by 8 PM and end up snacking or eating again.. wait how is that the worst part? LOL!
My mom cooked most meals and she is an AMAZING cook but on the weekends, my dad would always cook us something different. His favourite thing to make us was his creamy seafood linguini and it was one of my favourite things to eat. Did I mention that I was a chubby kid bahaha. I’ve always had a soft spot for creamy Alfredo sauces but at this age and with my lifestyle, I can’t eat it everyday and 1. not feel guilty and 2. not have a gut.
So I whipped together this super easy Vegan Alfredo Sauce, I know you will LOVE (if you love creamy sauces) like I do without the guilt! It’s made up of majority cauliflower, cashews, vegetable broth and coconut/almond milk.
It was only until late last year that I discovered how versatile and delicious cauliflower is! Aside from throwing it into a stir-fry you can make rice and even pizza crust with cauliflower. And now, a creamy Alfredo sauce! I started by soaking raw cashews in hot water for about 20 minutes, just to soften them so they’ll blend up easier.
I simmered the cauliflower in vegetable broth, garlic and chilies for flavour and a little kick until it was tender. Then tossed the cauliflower, cashews, nutritional yeast and coconut/almond milk in a food processor. I actually ended up transferring the mixture to a blender to blend it until it was creamy and smooth. I’ve only ever had nutritional yeast in vegan restaurants and the name sounds a little unappetizing but it adds a nutty, umami flavour to the sauce. And I’m no nutritionist but it’s high in protein, vitamin B12 and it’s VEGAN!
If the mixture is a little thick, you can add more vegetable broth or water to thin it out a bit. This batch makes a pretty BIG batch, about 5-6 cups of vegan Alfredo sauce. You can always freeze half the batch to use throughout your busy week or cut the recipe in half.. but I don’t know why you would ;).
To make this vegan Alfredo, mushroom pasta, boil 1 box of pasta in salted water, I used fettuccini. In a large sauce pan, on medium heat, add about 2 tablespoons or so of olive oil and toss in 1 package of sliced cremini mushrooms. Sauté the mushrooms for about 5 minutes until they are cooked, give it a little sprinkle of salt and pepper to taste. Ladle in a few cups of the vegan Alfredo sauce, stir and warm the sauce through. When the pasta is cooked perfectly al dente, toss the pasta directly into the saucepan. Toss the pasta to coat. If it looks dry, add a little most of the vegan Alfredo sauce or even some of the pasta sauce.
Also, no mac and cheese or Alfredo pasta is finished without a little sprinkle of toasted breadcrumbs. It adds such a delicious crunch to the pasta!
Vegan Alfredo Sauce
This vegan Alfredo sauce is creamy and delicious! The perfect guilt-free pasta for dinner tonight.
- 1 head of cauliflower
- 2 tbsp olive oil
- 3 cloves garlic
- 3/4 cup raw cashews
- 1 cup vegetable broth or water
- 1-2 tsp salt
- 1/2 tsp granulated garlic
- 1/2 tsp crushed red chilies
- 1/4 cup nutritional yeast
- 1 cup coconut or almond milk
- 1 tbsp olive oil
- 1/3 cup breadcrumbs
Soak the cashews in boiling water for 20 minutes. Then, drain and rinse.
In a large saucepan, heat 2 tbsp olive oil, add garlic and sauté until aromatic.
Add the cauliflower, vegetable broth, salt, granulated garlic and crushed red chilies. Simmer for 10 minutes with the pan partially covered until the cauliflower is tender.
In a food processor or blender, add the cauliflower, cashews and nutritional yeast. Blend until silky smooth.
Taste the mixture and add salt and pepper to season.
In a small saucepan on medium heat, heat the oil and toast the breadcrumbs. Keep an eye on it, it browns very quickly!
I hope you love this vegan Alfredo sauce as much as I do! It’s the perfect guilty pleasure without the guilt. Remember to tag me on Instagram if you make this recipe, I’d love to see it!
Have the best weekend,