Prep Time: 5 minutes
Cook Time: 20 minutes
Vegans can eat creamy pasta too! This recipe tastes even better than the original Alfredo because it has tons of fresh flavors, from veggies and lemon zest. After I discovered this wonderful sauce, I made, and remade this recipe four different times, tweaking it to perfection! There are many ways to make vegan sauces creamy by using all kinds of nut milks. They work well, but I found something even better: Walnuts!
Walnuts add a smooth and silky depth to this sauce with a buttery texture which resembles cheese, especially when mixed with nutritional yeast, which tastes cheesy to begin with.
The cauliflower, which is the star of this sauce actually has a subtle flavor. It is there more as vehicle for the other sauce passengers on the pasta bus, like the lemon zest, which makes the dish really POP.
This recipe yields quite a bit of sauce, so have a storage container ready for the leftovers.
For 4 cups of sauce:
- 1 large cauliflower, chopped
- 4 garlic cloves, minced
- 1/4 cup shelled walnuts
- 1 small onion, chopped
- 1/4 cup nutritional yeast
- Drizzle of olive oil
- Zest of one lemon
- 1.5 cups water
- Salt and pepper to taste
- Cooked pasta
- In a large pot, combine all ingredients and simmer for 10 minutes until the cauliflower is soft.
- Remove from heat and allow to cool to room temperature.
- Transfer contents to a blender, and blend until uniform consistency. This may take several batches so have another pot on hand to transfer the pre-blended sauce.
- Warm the sauce over medium heat. You want it to be thick so it is okay to cook it longer than regular sauce. Evaporate as much water out of there as possible so it resembles alfredo sauce.
- Toss in with your favourite pasta. (I've tried this recipe with several pastas, and feel that spaghettini works best with this sauce, but it is entirely up to you!)