When I first developed my creamy vegetable sauce formula, I had only tried it out with eggplant and wasn’t sure it how it would work with other veggies. Since then, every vegetable I’ve used—butternut squash, pumpkin, and now cauliflower—has been a success. Today’s version with one of my favorite cruciferous vegetables redefines alfredo sauce.
In addition to looking the part of a traditional alfredo, cauliflower makes for a super creamy puree when doctored up with some of my favorite flavors. On another note, you learned about the health benefits of romanesco—brother to cauliflower—in my wonton post, so you already know that including this family of vegetables in your diet is a must.
Make a batch of this sauce to throw over pasta or my ridiculously easy zucchini noodles, or get adventurous and trying serving cold as a veggie dip (maybe toss with some fresh dill? I’ll have to try it out…). Top with fresh veggies or herbs and serve. Enjoy!
FORMULA BASE: VEGETABLE PASTA SAUCE
Yields sauce for one box of pasta
- 2 cups coarsely chopped raw vegetables –> I’m using cauliflower.
- ½ cup cashew cream (soak raw cashews overnight, drain, and blend with just enough water to form a thick cream)
- 2 tbsps nutritional yeast
- 1 tbsp acid (i.e. vinegar, mustard, citrus juice, etc.) –> I’m using white whole grain mustard.
- ¼-1 tsp seasoning (i.e. fresh/dried herbs, spices, etc.) –> I’m using ¼ tsp ground nutmeg.
- Pink Himalayan sea salt and fresh ground pepper to taste –> I’m using approximately ½ tsp salt and several turns of pepper.
Peel (if necessary) and chop your vegetables. Steam, roast, or boil (I’m steaming) to cook.
While your vegetables are cooking, bring a pot of water to a boil and prepare your pasta of choice. When the vegetables are finished, combine with all other ingredients (except the pasta, of course!) in a blender and puree until smooth and creamy.
Pour atop your pasta (or use in another application) and enjoy immediately for most desirable consistency. It will keep just fine in the fridge, but will dry out a bit.