Truth be told, I’ve never really loved cream based sauces. I like the idea, but a few bites in and it’s just too rich for my blood. I have however always really enjoyed how tasty a cream based sauce can be, so over the years I’ve experimented with different ways to lighten them up.
As I’ve cut out dairy, I’ve gotten more and more creative with replacing the sauce base ingredients with veggies where I can. Not only is this a great way to make a lighter pasta sauce, it’s also a way to sneak more veggies into your diet. It becomes a no brainer- toss some pasta in a veggie based sauce and you’ve got your meal covered and an additional serving of veggies!
This recipe is one where Ive replaced the cream in a traditional Alfredo sauce with cauliflower. It’s super easy to make and takes only about 15 minutes or so to whip up. The dish feels dreamy and decadent, but with way healthier than the “usual” version.
- 1 head of cauliflower, chopped
- 1/2 white onion, diced
- 3 cloves of garlic roughly chopped
- 1 cup + extra vegetable broth (the extra is to thin out the sauce if need be)
- 2-3 tbsp nutritional yeast
- 1 tsp olive oil
- 1 tsp salt
- 1/2 tsp soy sauce
- Heat the olive oil in a large frying pan
- Add in the garlic and onion to your pan and sauté 3-4 minutes until soft
- Add in your cauliflower and vegetable stock. Cover and let cook for 7-10 minutes, until the cauliflower is soft
- Pour the cooked cauliflower into a blender.
- Add the nutritional yeast, salt and soy sauce.
- Blend until smooth and creamy. Add in some additional broth if the sauce is too thick
- Make your favourite pasta, toss in the sauce, serve and enjoy!