Typically, when you think of alfredo sauce, "vegan" would just about be the last word to come to mind. Alfredo sauce is a thick, rich, and creamy white sauce, filled with butter and cheese. Despite being full blooded Italian, I was never a huge fan of alfredo sauce - until today. I hope you enjoy this healthy spin on a classic Italian dish. Now typically, alfredo sauce is made with parmigiano cheese, but I could not find it of the vegan variety in my grocery store at last minute. In its place, I used vegan mozzarella. You could very easily stick to this recipe as is, and at the last steps of blending the sauce together, add in a few tablespoons of vegan parmigiano for an even more classic taste. I served my pasta with some grilled up portobello mushrooms but peas would also be a lovely addition. You will also notice the use of Arbonne's Daily Protein Boost, a flavorless, sugar free protein powder. I used this as a sauce thickener in place of flour, but it also double serves as a literal protein boost to the recipe.
1 bag/box pasta of choice; I used elbow brown rice pasta to keep the dish gluten free.
3 cups fresh or frozen cauliflower
2 cups plant based milk of choice; I used an almond-walnut blend.
3 large cloves of garlic, sliced
3 tablespoons olive oil
3 scoops Arbonne Daily Protein Boost
2.5 cups shredded vegan mozzarella
4-6 tablespoons nutritional yeast (3 small packets)
1.5 tablespoons garlic powder
Pink Himalayan sea salt, to taste
Fresh pepper, to taste
1. In a large pot, boil approximately eight cups of water to cook pasta in. Add pasta to boiling water. When pasta is al dente, drain and set aside.
2. In a large saucepan, place in cauliflower along with one cup of plant based milk. Boil for approximately ten minutes on medium-high heat until cauliflower is very tender. This will cause most of the liquid to evaporate.
3. Place cauliflower and remaining liquid in a blender with one more cup of plant based milk. Blend until smooth. Keep in blender until later needed.
4. In the same large saucepan, add sliced garlic with olive oil. Sauté on medium-high heat until garlic is browned on both sides. Lower heat.
5. Add three scoops of Arbonne’s Daily Protein Boost and mix together with a whisk until completely blended.
6. Add cauliflower mixture back into saucepan with the garlic and oil mixture. Whisk together until fully blended and mixed.
7. On low-medium heat, add vegan mozzarella. Continually mix with a large spoon until cheese is fully melted and sauce is creamy and gooey.
8. Add entire sauce mixture into the blender. Add yeast, garlic powder, salt, and pepper. Blend at high speed until equally blended.
9. Put the drained pasta into a large bowl, and add sauce over pasta. Mix with a large spoon until fully incorporated and sauce is evenly distributed.
You can purchase Arbonne's Daily Protein Boost here or by clicking "Shop Arbonne" on this page's header. The product is a great way to add flavorless protein to both sweet and savory dishes including sauces, shakes, and soups. It is a great flour substitute in baking recipes. If you have any questions about ordering or would like information on special pricing, please do not hesitate to contact me at firstname.lastname@example.org.
All my love,