Vegan Pasta Alfredo

• Vegan

• Produce

  • 1 cup Cauliflower
  • 1 clove Garlic

• Refrigerated

  • 3/4 cup Almond milk

• Condiments

  • 1/2 tbsp Lemon juice

• Pasta & Grains

  • 4 2 ounces gluten-free uncooked spaghetti (120 grams, gluten-free

• Baking & Spices

  • 1 tbsp Nutritional yeast
  • 1 Salt and freshly ground pepper

• Oils & Vinegars

  • 1 tsp Olive oil, Extra Virgin

Found on simpleveganblog.com

Description

Ingredients

• 1 clove of garlic
• 1 teaspoon extra virgin olive oil
• 1 cup cauliflower (100 grams)
• ¾ cup almond milk (175 milliliters)
• Salt and freshly ground pepper, to taste
• 1 tablespoon nutritional yeast
• ½ tablespoon lemon juice
• 4,2 ounces gluten-free uncooked spaghetti (120 grams)

Directions

• Cook the minced garlic with olive oil until golden brown, about 3-4 minutes.
• Add the almond milk and bring it to boil. Add the salt, pepper, chopped cauliflower and cook until its soft, about 7 minutes.
• Transfer to a blender and add the nutritional yeast and lemon juice. Blend until smooth.
• Cook the pasta al dente according to package directions.
• Drain the pasta and pour it into the pan with the sauce. Stir and serve.

Nutrition