Mindblowing Versatile Cauliflower Alfredo Sauce (vegan)

Feeling like something creamy and hearty but you don't want dairy?? Check out this creamy cauliflower Alfredo sauce. It blows my mind every time.

Pictured: served with a dash of turmeric for color, served over rotini with roasted asparagus, sauteed tomatoes, and fried vegan sausage.

Basic Sauce

Stuff you need:

1 small/medium cauliflower

2 cloves of garlic (raw for a kick or sauteed if you prefer)

1/2 cup unsweetened, unflavoured almond milk (or non-dairy milk of choice)

1/4 cup nutritional yeast (this adds a cheesy flavor without dairy)

1 tablespoon fresh lemon juice

salt

pepper

Optional added flavor for basic sauce

1/2 teaspoon onion powder

1/4-1/2 teaspoon garlic powder

2-3 tablespoons fresh parsley

Make it!

Wash, chop and steam the cauliflower. When it is very soft, put all ingredients in the blender and blend until creamy. Serve over pasta, gnocchi, rice, quinoa, or anything else you like creamy sauces on!

Make it blow your mind!

Creamy pesto version: add 1/2 cup or more fresh basil to the blender, and a few pinenuts if you have 'em, but they're not really necessary

Creamy mushroom version: saute a couple cups of mushrooms in olive oil with salt and pepper, adding the sauce that comes off of them as they cook to the blender, then stir the mushrooms into the sauce before topping pasta

Mindblowing Toppings: try any of the following, or mix and match: toasted walnuts, sauteed tomatoes, carmelized onions, sauteed black olives, sauteed red or yellow peppers, crumbled fried vegan sausage, fresh chives, sauteed broccoli. Share your favorite combos! Here are some of my experiments with this sauce.

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PICTURES THAT WILL MAKE YOU SALIVATE

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1. Served over homemade vegan gnocchi with sauteed tomatoes, peppers and olives, crumbled roasted chestnuts, crumbled roasted walnuts, and crumbled fried vegan sausage. Mind=blown

I'm actually salivating looking at this picture.

2. The creamy mushroom version, over mashed potatoes with fresh kale and brussels sprouts. Can't stop eating it. This picture was taken in my old kitchen so the lighting isn't as good, but trust me... as the French say, c'est délicieux!

Adding the basic sauce to the fried shrooms, with fresh chopped scallions. 
I'm crying looking at this picture because it's so good.

3. A creamy pesto version with lightly steamed snap peas and a few roasted walnuts. This one was almost psychedelic, it was so good! Again, old kitchen with dim lighting, so the photo isn't as good, but trust me: every blurry rotini on this plate was a flavor explosion. If I were Italian I would be kissing my four fingertips right now and tossing the kiss to the cosmos! MWAH!!!! Deliziosissima!

4. Here it is again, a creamy pesto version, over quinoa and garbanzos with lightly steamed fresh garden vegetables. Good enough to serve company! Garnish with fresh basil leaves to blow your company's MIND.

As you can see, it's pretty versatile! Comment with any new experiments you come up with!

Next time:

VEGAN SOUR CREAM -- made from cashews. 

This will blow your mind!