Here’s how to make the most delicious and creamiest Vegan Mushroom Alfredo Sauce.

Sometimes it’s tough to refrain from eating your former favorite foods.

Well, that is no longer a problem with this creamy alfredo sauce!

Vegan Mushroom Alfredo Sauce

This vegan alfredo sauce is made with mushrooms, cauliflower, and a few other ingredients. And, you will no longer miss the dairy in alfredo sauce.

It’s low-fat and it’s free of the “no” foods. It’s even savory and satisfying, even with the healthiest ingredients!

You can make it for you husband or wife – or for you guests, and they will probably never suspect it is dairy-free.

If you are looking to make it even healthier, you can eat it over zoodles, which are zucchini “noodles.” Or butternut squash or a grain-free pasta like Banza chickpea or Felicia green pea pasta.

Additionally, you could also eat it as a soup.

No matter how you eat it, you can’t go wrong with this creamy vegan mushroom alfredo sauce!

"Creamy" Vegan Mushroom Alfredo Sauce

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

1. Steam cauliflower florets until they are mushy to the touch. (Over cooking is helpful.)

2. Heat a saute pan & add coconut oil.

3. Saute garlic until golden and fragrant. Remove from pan & set aside.

4. 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.)

5. When done sauteing, add cauliflower, water, garlic and salt into a blender. Blend until smooth.

6. Stir in mushrooms by hand until well combined.

Serve immediately!