“Creamy” Vegan Mushroom Alfredo Sauce
by
"Creamy" Vegan Mushroom Alfredo Sauce
You're not going to miss the cream in this sauce! It's savory & satisfying, while remaining low fat & free of "no" foods. Guests may never suspect it is dairy free! I love this sauce over zoodles (zucchini noodles), butternut squash, or a grain free pasta like Banza chickpea or Felicia green pea pasta. You could also eat it like as soup.
Ingredients
- 1 1/2 cups cauliflower florets
- 1 cup water (use the leftover water from steaming the cauliflower)
- 1/2 cup mushrooms, sliced
- 2 cloves garlic, minced
- 1 tsp coconut oil
- 1 tsp Himalayan pink salt or sea salt
Instructions
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Steam cauliflower florets until they are mushy to the touch. (Over cooking is helpful.)
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Heat a saute pan & add coconut oil.
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Saute garlic until golden and fragrant. Remove from pan & set aside.
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Add mushrooms to the pan & saute until softened. Add a little water as needed to prevent sticking. (Avoid adding additional oil to keep your dish low fat & your liver happy.)
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When done sauteing, add cauliflower, water, garlic and salt into a blender. Blend until smooth.
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Stir in mushrooms by hand until well combined.
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Serve immediately!
Recipe Notes
Here are a couple of my favorite gluten free and/or grain free pastas:
Explore Cuisine Black Bean Pasta
Recipe adapted from: Megan Gilmore.