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Creamy pasta dishes have long held a special place in the hearts of food lovers across the globe. Their rich textures and delightful flavors make them a go-to comfort food for many. While traditional Alfredo sauce often relies on heavy cream and cheese to achieve its signature creaminess, the rise of plant-based diets has inspired creative alternatives that are both nutritious and satisfying. One such alternative is the Creamy Cauliflower Alfredo, which transforms humble cauliflower into a velvety sauce that rivals its dairy-laden counterpart.

Creamy Cauliflower Alfredo

Discover the delicious flavors of Creamy Cauliflower Alfredo, a comforting vegan dish that’s lighter yet just as satisfying as traditional Alfredo. Made with nutrient-rich cauliflower, creamy almond milk, and savory nutritional yeast, this recipe packs a healthy punch while still delivering on taste. Perfect for those seeking plant-based meals, you can easily personalize it with your favorite pasta or veggies. Get ready to impress family and friends with this delightful dish!
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Ingredients
  

1 medium head of cauliflower, chopped into florets

1 cup vegetable broth

1 cup unsweetened almond milk (or any plant-based milk)

3 cloves garlic, minced

1 tablespoon olive oil

1 tablespoon nutritional yeast (optional, for a cheesy flavor)

1 teaspoon salt (adjust to taste)

1/2 teaspoon black pepper

1/4 teaspoon nutmeg (optional, for warmth)

1 pound fettuccine or pasta of choice

Fresh parsley, chopped (for garnish)

Grated vegan Parmesan cheese (optional, for serving)

Instructions
 

Cook the Cauliflower: In a large pot, bring salted water to a boil. Add the chopped cauliflower and cook for about 7-10 minutes, or until tender. Drain and set aside.

    Sauté Garlic: In a skillet over medium heat, heat the olive oil. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.

      Blend the Sauce: In a blender, combine the cooked cauliflower, sautéed garlic, vegetable broth, almond milk, nutritional yeast, salt, black pepper, and nutmeg. Blend until smooth and creamy. Taste and adjust seasoning as needed.

        Cook the Pasta: While blending the sauce, cook the fettuccine or pasta according to package instructions until al dente. Reserve about 1/2 cup of pasta cooking water, then drain the rest.

          Combine Pasta and Sauce: In a large pot, combine the drained pasta and the cauliflower Alfredo sauce. If the sauce is too thick, add a little reserved pasta water to reach your desired creamy consistency. Toss well to coat the pasta with the sauce.

            Serve: Plate the creamy cauliflower Alfredo and garnish with chopped fresh parsley and a sprinkle of grated vegan Parmesan cheese, if desired.

              Enjoy: Serve immediately while hot, and enjoy this delicious, creamy dish that's both comforting and nutritious!

                Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 4