I have been wanting to bump up the nutritional value to my Vegan Alfredo Sauce since I made the original version. By swapping out water for almond milk and adding cauliflower I was able to pump up the protein and all the goodness from the cauliflower.
The process is similar as the original version with some minor adjustments. The base is Alfredo, yet two types of mushrooms add an additional savoriness. This is definitely a hearty and filling dish.
- 1-2 tbsp veg broth, plus more if necessary
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tbsp of All-purpose seasoning
- 10 oz Cauliflower-rice (I used frozen)
- 1 c raw cashews, soaked
- 2 c almond milk, unsweetened, warmed
- 3 tbsp white miso paste
- 1/2 lemon, juice
- 1/2 c nutritional yeast
- 8 oz button mushrooms, sliced
- 8 oz cremini mushrooms, sliced
- 12 oz GF penne (I used jovial brown rice penne)
In a blender add cashews, almond milk, miso paste, lemon juice and nutritional yeast.
Bring a large pot of water to a rolling boil to cook the penne. Cook penne according to box directions. Drain and set aside.
While the pot of water is coming to a boil, in a separate pot (large) heat vegetable broth over medium heat. Add onion, garlic, cauliflower-rice and all-purpose seasoning. Cook vegetables until they are softened and translucent. If the pan gets dry add more vegetable broth.
Transfer vegetable mixture to blender. Blend until mixture is creamy. Add pasta water if needed to thin out sauce.
Use the same pot that you cooked the vegetable mixture. Add 1-2 tbsp of vegetable broth to the pot. Cook mushrooms until liquid has cooked out of the mushrooms.
Add cooked/drained penne to mushrooms and stir.
Pour sauce over penne mixture (you will probably have extra leftover) and stir.
Serve. Eat. Enjoy.