Vegan Alfredo Sauce

By Caroline Young, MS, RD, LD, RYT




Heat the oil and vegan butter in a pan and cook the garlic over medium-high heat for about 2 minutes, or until golden brown. Add the peanut milk and bring it to a boil. Lower the heat to medium, add the cauliflower, salt and pepper and cook for about 10 minutes, or until cauliflower is very soft. Transfer to a blender, and add the nutritional yeast and water. Blend until smooth and creamy. Pour sauce on top of pasta, add dried basil and stir until combined. Add more salt and pepper to taste.


Nutrition information per serving:

Calories: 57

Calories from Fat: 40

Fat: 4.5 g

Trans fats:  0 g

Cholesterol: 0 mg

Carbohydrate: 3 g

Protein: 2 g

Fiber: <1 g

Sodium: 35 mg



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