Vegan Alfredo Pasta Sauce (Edit recipe)

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Cauliflower and baked potatoes are the secret ingredient of this dairy free sauce. The cauliflower gives it that creamy texture and is from the cruciferous family of vegetables which are packed with antioxidants. Adding a farmer sausage for protein is always a tasty option. This sauce is so creamy, no one will believe it's vegan. Enjoy!

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PREP TIME

30 minutes

COOK TIME

30 minutes

INGREDIENTS

8

Serves: 4-6

Ingredients

1 Cauliflower, 1 whole, cut into pieces
4 Red Skin Potatoes, cut into pieces
3 Garlic, cloves
1 bunch Thyme, fresh, chopped
1 bunch Rosemary, fresh, chopped
2 Tbsp Olive Oil
1 - 2 cups Bone Broth
1 Sausage Links, optional

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350F
Line baking sheet with parchment paper
Place cauliflower and potato pieces onto prepare baking sheet along with garlic and herbs, drizzle with olive oil and bake for 30 minutes.
Let cool for a few minutes, then peel the garlic and add all ingredients to the blender and add 1-2 cups of broth (the amount will depend on the size of your cauliflower and potatoes).
Add some garlic powder, oregano and pinch of salt and pepper
Enjoy on your favorite pasta.

Notes

If adding sausage, cut into bite sized pieces and sauté until crispy and add to the sauce. Or I like to add the sauce to a skillet and cook the sausage in the Alfredo sauce for added flavour.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	212
Fat:	13 g
Carbohydrates:	22 g
Protein:	6 g
Cholesterol:	0 g
Sodium:	390 mg
Fiber:	2 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated for total recipe.