Creamy Vegan Alfredo (Gluten-Free

• Vegetarian
• Gluten free

• Produce

  • 1/2 medium large head Cauliflower
  • 1 Garlic, fresh bulb roasted

• Baking & Spices

  • 1/8 tsp Black pepper, finely ground
  • 1/4 tsp Sea salt, finely ground

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1/2 cup Cashews, raw

• Dairy

  • 3 tbsp Cashew milk

Found on nutritionicity.com

Description

Directions

• 1) *Roasting Garlic* Preheat oven to 400 degrees Fahrenheit. I use my toaster oven for roasting garlic but a regular oven can be used too. Slice off top of garlic bulb to remove the tips of all garlic cloves (approx. 1/5 of bulb). Slowly drizzle olive oil onto remaining 4/5 of garlic bulb so that olive oil sinks into the cloves. More olive oil can be used if garlic still appears dry. Tightly wrap olive oil soaked garlic bulb in aluminum foil to prevent drying out when roasting. Place on baking sheet and roast for 35-40 minutes. Remove from oven and open. Allow to cool enough to handle with bare hands.
• 2) While garlic is roasting cut cauliflower into florets. Place in steamer and steam until soft and very fork tender (approx. 25 minutes).
• 3) While cauliflower and garlic are cooking, place 1/2 cup of raw cashews in 1 cup of water and microwave on high for 2 minutes. Or on stove top, bring cashews and water to a boil then remove from heat. Either way let soak for 10-15 minutes (longer if they do not appear swollen and very soft). Drain and set on paper towel to dry. If you plan to serve this sauce over pasta this is a good time to start your water on the stove top.
• 4) Remove cauliflower from steamer and place in Vitamix or high-speed blender. When cooled enough to touch, remove at least 1/2 of the garlic cloves and place in the blender as well (the cloves will pop right out of the bulb). Pulse a few times to break into smaller pieces then blend at high speed until smooth. At this point taste a fingertip amount to determine how much more garlic you want to add. Add cashews, cashew milk, salt and pepper and blend until smooth. This may take a couple of minutes. If your blender is struggling you may add a little more cashew milk. Once mixture is smooth and creamy, taste for salt and pepper additions (I like mine salty so I use at least 1/2 tsp. salt). If sauce is thicker than you prefer, you may add more cashew milk 2 tsps. at a time. You may also need to add more salt and pepper if you add more than a couple additional teaspoons of cashew milk.

Nutrition