"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.
- 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
Steam cauliflower florets until they are mushy to the touch. (Over cooking is helpful.)
Heat a saute pan & add coconut oil.
Saute garlic until golden and fragrant. Remove from pan & set aside.
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.)
When done sauteing, add cauliflower, water, garlic and salt into a blender. Blend until smooth.
Stir in mushrooms by hand until well combined.