Cauli-power Fettuccine "Alfredo"
"A decadent-tasting, but super light and energizing vegan alfredo pasta sauce made with a base of cooked cauliflower! You have to taste this to believe it. The nutritional yeast gives this sauce a lovely "cheesy" flavour while the blended cauliflower creates a luxurious (but light) creamy base. If you don't want to serve it over pasta, try serving it over your favourite roasted vegetables or stirred into cooked rice. Thanks to Pinch of Yum for inspiring this tasty recipe!..."
INGREDIENTS
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4 heaping cups cauliflower florets (1 small/medium cauliflower)
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1/2 tablespoon extra virgin olive oil
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1 tablespoon minced garlic (from 2 med/lg cloves)
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1/2 cup unsweetened and unflavoured almond milk (or non-dairy milk of choice)
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1/4 cup nutritional yeast
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1 tablespoon fresh lemon juice
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1/2 teaspoon onion powder
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1/4-1/2 teaspoon garlic powder
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3/4 teaspoon fine grain sea salt, or to taste
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1/4-1/2 teaspoon pepper, to taste
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Fettuccine pasta of choice (I used one (8-oz) box of Eden Organic Spelt Ribbons)
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Fresh parsley, for garnish
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