Creamy Vegan Alfredo
The other day, I got a call in the middle of the night from my sister. It was a super important, urgent phone call. She had just made a vegan alfredo that she said was absolutely amazing and she needed me to know about it immediately. Ever since that phone call I've been dreaming about how creating a vegan alfredo recipe of my own. And tonight, my dreams came into fruition.
Its full of flavor, super creamy and pretty damn good for you too. This dish took me about 30 minutes to put together, so its a perfect weeknight recipe to add into your rotation. Its also a great way to sneak vegetables by your more picky eaters.
This sauce doesn't have to be limited to pasta either. You could use it on steamed broccoli, spiraled veggie noodles, spaghetti squash or as the base of a white pizza. I chose to put some greenery in my pasta, but if you're an Alfredo purist (is that even a thing?), feel free to leave the peas and spinach out.
Creamy Vegan Alfredo
Yeild: Feeds 2 hungry people
1 1/4 Cup Diced Onion (1 medium)
1 Tbsp Finely Chopped Garlic (3 small or 2 large cloves)
1 Tbsp Olive Oil
1 Cup Peeled and Cubed Zucchini
3 Cups Cauliflower Florets
1/2 Cup Vegetable Stock
1/4 Cup Unsweetened Plant Milk (plus a little more for adjusting)*
1 Tbsp Freshly Squeezed Lemon Juice
3 Tbsp Nutritional Yeast
1 Tbsp Vegan Butter
1 tsp finely chopped fresh thyme (optional, but recommended)
2 Handfuls of Baby Spinach (about 3 cups)
1/2 Cup Frozen peas
Salt and Pepper to taste
1/2 Package Pasta- I used Linguini, but any pasta you have will work perfectly
In a sauté pan over medium heat, sweat the onions and garlic in 1 Tablespoon of olive oil with 1/4 tsp of sea salt and a few cracks of freshly ground black pepper. After 2 minutes, add the zucchini and cook for an additional 3 minutes. Add the cauliflower florets into the pan with the onion and zucchini and add in the vegetable stock. Cover the sauté pan, turn the heat to low and let the cauliflower simmer for about 8 minutes or until the cauliflower is really soft and cooked through. Remove from heat and let cool for a few minutes before blending.
Meanwhile, cook your pasta in salted water until its al dente. Drain and leaves it in the colander for a couple minutes while you're finishing your sauce.
Into your blender add: the onion, zucchini and cauliflower mixture, your plant milk of choice, lemon juice, nutritional yeast, vegan butter and another pinch of salt and a few more cracks of black pepper. Blend on high (being careful since the stuff in your blender is warm) for about 2-3 minutes. I know this seems like a long time but were trying to blend cauliflower smooth here so just let it rip. Once everything is smooth, add it back into the saute pan in which you began the sauce. Turn the heat on low, add the spinach, peas, thyme, and the pasta. Toss together using tongs, while the heat is still on low to wilt the spinach. You may find that you want to thin your sauce out a bit with a couple more splashes of your plant milk of choice. I used about an additional 1/4 cup to achieve creamy perfection. Remove from heat and enjoy!
Let me know if you liked this recipe! Did you put the sauce on pasta or use it for something else?