Cauliflower Alfredo (Vegan & Oil-Free) Recipe
🔪Prep Time: 15 minutes
👩🍳Cook Time: 20 minutes
1 large yellow onion, thinly sliced
½ cup of water (divided)
1½ teaspoons of kosher salt (divided)
4 garlic cloves, minced
6 cups (525 grams) of cauliflower florets (approx. 1 large head)
6 oz. (170 grams) of soft silken tofu
½ cup (4 oz.) of oat milk, unsweetened
2 tablespoons of lemon juice, freshly squeezed
1 tablespoon of white miso paste (aka mellow white miso)
½ cup of nutritional yeast
¼ teaspoon of white pepper
1Add the onions and ¼ cup of water to a large pot over medium high heat. Sprinkle with 1 teaspoon of salt. Cook the onions, stirring frequently to prevent sticking, until soft and translucent. The onions will “sweat” their own liquid as they cook down, but if they begin to dry out, turn down the heat and sprinkle with more water. Be patient here, this will take about 7-10 minutes.
2Add the garlic to the onions and cook until fragrant, 1 minute more.
3While the onions are cooking, prepare your cauliflower. Cut the florets away from the stem. Then cut each of the florets into quarters. Measure out 6 cups and add them to the onions. Sprinkle with ¼ cup of additional water and stir the cauliflower into the onions so that the florets are moist.
4Cover and cook, stirring occasionally to prevent sticking, until the cauliflower is fork tender, 10-12 minutes.
5Transfer the cauliflower mixture to a blender container. Add in the soft silken tofu, oat milk, lemon juice, miso paste, nutritional yeast and white pepper.
6Securely attach the lid to the blender container, leaving the small center hole open for steam to escape. (you can cover this with a cloth to prevent spattering) Blend until completely smooth. This takes 2-3 minutes in a Vitamix but may take longer depending on the type of blender you are using. It’s okay to do this in batches too if your blender won’t hold all the liquid at once.
7Pour generously over fettuccini noodles, tossing to combine, and sprinkle with fresh parsley.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.