If you’re looking for a super creamy, unbelievably delicious vegan alfredo that just happens to also be lactose free, grain free, nut free, soy free, and gluten free look no further than right here. 🙌🏼🙌🏼 Because we’ve got it covered. We’ve folded our Vegan Alfredo Sauce with mushrooms and Fusilli Corti Bucati pasta. 😋
If you haven’t heard of this pasta before. It’s a tight spiral shaped pasta that gets it’s shape from the ancient tradition of rapidly twisting a strand of spaghetti around a knitting needle with a skilled hand. Fortunately, all we need to do is buy it at the supermarket.
If you’re not a mushroom fan. No worries. Leave them out of the dish. This Vegan Alfredo Sauce is delicious on it’s own. The mushrooms are an added bonus. To make this sauce you don’t need much more than cauliflower, extra virgin olive oil, garlic cloves, nutritional yeast, and a powerful blender. You’ll be able to color your loved ones impressed because it’s amazing how saucy and “cheesy” cauliflower can be transformed with no added dairy! So let’s get cooking!
VEGAN ALFREDO SAUCE
•½ head cauliflower (about 2 cups cut into florets)
•1 cup water
•a couple drizzles worth of extra virgin olive oil
•3 fresh garlic cloves
•dash ground nutmeg
•¼ teaspoon dried basil
•salt and pepper to taste
•¼ cup nutritional yeast
Wash and chop cauliflower into florets.
Add garlic cloves and a drizzle of olive oil into a saucepan. Simmer just until garlic cloves are fragrant. Add 1 cup water and cauliflower. Bring to a boil, cook until cauliflower is very soft. Then add nutritional yeast, nutmeg, another drizzle of olive oil, dried basil and salt and pepper. Let cool a bit. Then carefully pour into a high powered blender. Blend until smooth and creamy like sauce.