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?
- Stir fry the garlic and onions with a bit of salt and oil.
- 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.
- In a blender, blend the ingredients together.
- I 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.
- 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.