A creamy vegan alfredo sauce made with cauliflower, perfect for a healthy date night meal. This plant-based recipe features brown rice or chickpea pasta combined with flavorful ingredients like garlic, cashew milk, and spinach.
1: Bring the vegetable broth to a boil in a stock pot. Once boiling, add cauliflower and cover.
2: Reduce heat to maintain a simmer; cook until fork-tender, about 7-9 minutes. Remove cauliflower with a slotted spoon and transfer to blender.
3: Heat a skillet. Once hot, add butter (or ghee/oil) and garlic. Reduce heat and roast until fragrant, about 1-2 minutes.
4: Add garlic, butter, lemon juice, nutritional yeast, milk, and salt and pepper to blender. Blend until completely smooth, about 2-3 minutes.
5: Add to boiled pasta and veggies, serve.
