Creamy cauliflower alfredo

By Sari Huhtala

This vegan alfredo can be whipped up in just a few minutes, making it a perfect dinner for the time-strapped individual. Nutritional yeast gives it a tasty cheesy flavour, while cauliflower acts as the base for the sauce. Nutritional yeast provides a powerhouse of nutrients, particularly vitamin B12. In fact, Anthony’s brand of fortified nutritional yeast boasts a whopping 1000 per cent of your daily B12 in just 1.5 tbsp, plus 39 per cent of daily iron, 833 per cent thiamin, 777 per cent riboflavin, 63 per cent niacin, 659 per cent B6, 195 per cent folate, 20 per cent zinc and 14 per cent of daily fibre needs. Now that’s a superfood.

Vegan alfredo

  • 4 cups cauliflower florets
  • 2 tbsp olive oil
  • 3 cloves of garlic, minced
  • 1/2 cup unsweetened cashew milk
  • 1/3 to 1/2 cup nutritional yeast (1/2 cup for a really cheesey flavour)
  • 1 tsp salt, or to taste
  • pepper to taste

Steam cauliflower florets until soft. While the cauliflower is cooking, prepare pasta according to package directions. Gluten-free brown rice pasta is a nice option for this dish, or quinoa, kamut or spelt pasta. Meanwhile, sauté the minced garlic and olive oil for about three minutes. In a high-speed blender, or a food processor, add the cashew milk (almond milk is also an option), nutritional yeast, sauteed garlic and olive oil, and salt and pepper, and the cooked cauliflower. Blend until creamy. Pour sauce over cooked pasta, stir well, and enjoy.

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