Vegan Alfredo Pasta

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Keepin' It Saucy

This vegan twist has all the creamy and warm feels that the traditional recipe brings! We've used Milkadamia and vegan buttter to make sure of it!

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Nutrition Facts

(For Sauce only)

Serves 4 - Per Serving:

CALORIES: 201 CALS

CARBOHYDRATE: 12 G

SUGAR: 4 G

FAT: 16 G

PROTEIN: 5 G

Sauce

- 1 Garlic Clove

-  1/3 Shallot Clove

- 1 Cauliflower Head 

- 1/4 Cup Milkadamia Nut Milk

- 3 Tsp Smoked Paprika

- 2 Tsp of Dried Parsley

- 1/4 Cup Vegan Butter (Earth Balance is Grand) 

 


Method

Step One

Wash and cut, your cauliflower head. Then steam in water until the florets are transluscent or tender.

Step Two

Strain the cauliflower and drop into a food processor. Add garlic, shallot, 1/4 cup Milkadamia, Paprika, and Parsley. Pulse until creamy and smooth (3-5 minutes.) Add more Milkadamia if needed for a smooth texture.

Step Three

You are done! You can keep this dish vegan and add it to gluten-free, egg-free noodles. You can also add brocoli and chicken as pictured below. It's so quick and easy and packs such a powerful comforting flavor.


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Gluten-Free Linguine Noodles - Ancient Harvest, Broccoli, Vegan Parmesan - Follow Your Heart , + Grilled Chicken for a (chicken additon for non-vegan option)

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Monet Bush