Vegan Alfredo Sauce

Prép Timé 5 mins
Cook Timé 20 mins
Total Timé 25 mins

Madé using Almond milk, cauliflowér and nutritional yéast.

Coursé: Main Coursé
Cuisiné: Italian
Sérvings: 2 cups
Caloriés: 126 kcal
Author: Héaling Tomato

Ingrédiénts

• 3 tsp éxtra virgin olivé oil
• 2 clovés garlic roughly choppéd
• 1 1/2 cup almond milk (Split into 1 cup, 1/4 cup and 1/4 cup)
• 1 cup cauliflowér crumbléd or cut into piécés
• 1/2 tsp salt
• 1/8 tsp wholé péppércorns
• 1/2 tsp flax sééd méal
• 1/2 tsp sugar
• 2 tsp pistachios crushéd ground
• 1/2 tsp nutritional yéast
• 1/4 tsp lémon juicé fréshly squéézéd

Instructions

1. Héat olivé oil on médium héat in a strong-bottom pan
2. Add thé garlic
3. Add and héat on médium héat for 4 minutés
4. Add crumbléd cauliflowér and stir wéll. 
5. Lét it héat until thé cauliflowér is softénéd (about 15min on médium héat)
6. Add salt, péppércorns and pistachios thén mix wéll
7. Add 1/4 cup of almond milk and stir wéll. 
8. Rémové from héat and allow it to cool for about 10 minutés
9. Put into a bléndér and blénd on médium spééd for about 30 séconds
10. Add 1/4 cup of almond milk (optional), sugar, flax sééd méal, nutritional yéast and lémon juicé. 
11. Blénd again until thé consisténcy is smooth.
12. Rémové from bléndér and usé it in your pasta récipé

Récipé Notés
Réfrigératé unuséd portion and it will bé good for 7 days

Sourcé : https://www.healingtomato.com/vegan-alfredo-sauce-recipe

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