The key to good alfredo is pepper! Lots and lots of pepper!

I found a bunch of recipes for vegan alfredo online and mixed them up for this:

  • 1 head of cauliflower
  • 1.5 cups of raw cashews, soaked in water for a few hours
  • 1 onion
  • 6 cloves of garlic
  • lemon juice (1 lemon) – I didn’t have this so I substituted with apple cider vinegar, and it was fine.
  • Nutritional yeast
  • Salt and pepper.  One can never have too much pepper in alfredo sauce.

I don’t remember where I got the idea or learned that alfredo requires mucho pepper.  The first time I had it was from a local Kentuckian chain Italian restaurant and a strong pepper flavor stuck out to me.  I know.  Kentucky, Italian.  This was a memorably good alfredo pasta though.  I think I ate an entire family sized bucket of it in a couple of days.  And it was over a decade ago and I still have fond memories of that bucket of pasta.  Who doesn’t enjoy a nice bucket of pasta?

  1. Stir fry the garlic and onions with a bit of salt and oil. Onions and Garlic
  2. Cut up the cauliflower into big chunks and poach it in maybe an inch of water with some seasoning.  I used a vegetable broth powder, but regular salt and pepper is fine.Cauliflower
  3. In a blender, blend the ingredients together.
  4. Cauliflower Alfredo SauceI added more nutritional yeast at the end to have a richer flavor. I also added about a tablespoon of cracked black pepper. I would have added more but my wrists were tired from the grinding.
  5. Simmer the sauce over low heat for about 30 minutes.  Stir the entire time and cover it with a lid.  Keep the lid over the pot as you move a spoon around in there because this thick sauce tends to spurt bubbles all over the place.

I like to serve it over pasta with green peas. It’s rich and creamy without the after effects of eating rich and creamy. I could eat a bucket of this sauce.