I have seen recipes similar to this a thousand times on Pinterest and never believed that I would be making it sometime in my future. Kind of like that time I swore I would never make cauliflower rice or cauliflower mash and now I live off both of them. So I thought that it was only fair I should try the cauliflower ‘Alfredo’ sauce too. Most recipes I’ve seen call it ‘vegan cheese sauce’ and I just didn’t have the heart to call it that – if it looks like a duck and it quacks like a duck. It’s a duck. Right?
Instead I decided to call my version, cauliflower sauce, as it reduces any confusion and it also doesn’t leave people with bitter disappointment, from the lack of cheese flavour. Although, this sauce was far from disappointing. I didn’t have high expectations for it either, because adding cauliflower sauce without cheese to your pasta, doesn’t exactly scream excitement now does it? But, it was good and got the job done, which was too add a sauce; that wasn’t tomato, to my pasta.
- 1 Head Cauliflower (chopped)
- 1 – 2 Cloves Garlic
- 1 tsp Chilli (optional)
- 1.5 tsp Mixed Herbs
- 1 tbsp Lemon Juice
- 1/4 Cup Milk of Choice
- Salt to taste
Place the chopped cauliflower and garlic clove in a saucepan, cover with water and bring to a boil. Continue to boil the cauliflower until it is very soft and breaks apart easily.
Leave the cauliflower cool and blend it smooth, in a blender or food processor. Season with the rest of the ingredients and add to pasta or vegetables.
NB: You will need to season with salt and herbs to your own taste. Cauliflower is naturally a very bland vegetable so it will need quite a bit of seasoning. You could also add the sauce back to the stove on a low heat to remove any excess moisture.
And there you go, a simple, easy sauce that can change up your pasta or meals when ever you wish. I’ve seen some people use nutritional yeast in their cauliflower sauce and they claim that it gives the sauce a cheesy taste. I’ve never tried nutritional yeast, so I can’t comment on the flavour. But, it would be great to hear from people who have tried it and what your experience with the yeast has been?
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