As most of you know, I am not vegan. However, lately my stomach has been a mess due to my adenomyosis, so I have been trying to eat really whole, natural, and healthy foods for the past couple of days. I’m gluten-free, which helps with the inflammation, but every now and then I try to be dairy and meat free to help my stomach get back on track. Last night, I was craving fettuccini Alfredo, so I brainstormed a way to make this recipe full of veggies, completely dairy free, and just as delicious as the real stuff. I must say, I was actually surprised how well this turned out!
In this recipe, I use nutritional yeast in replacement of cheese. If you have never use this stuff, I highly recommend trying it out. Nutritional yeast is actually made from an organism that grows on cane and beet molasses which is then harvested and dried to deactivate the yeast. Sounds super unappealing right? I thought so too, until I found out some of the benefits. First of all, nutritional yeast is full of B vitamins, especially B6 and B12. It also helps improve digestion and contains both protein (up to 6 grams per serving) and thiamine, so yes, this can potentially aid in weight-loss. Not to mention, it has antiviral and antibacterial powers so, hello immune system booster! It is way lower calories than cheese, not to mention has no fat, sugar, or added ingredients. Nutritional yeast adds a nutty cheese flavor to all your dishes. I first tried it on some popcorn and wow, it tasted just like parmesan cheese! I am still an avid cheese consumer (it makes wine nights that much better!) but I think it is important to find ways to lessen the amount of dairy I eat, and expose that to others as well. Many stores selling nutritional yeast, but I like to buy mine at Trader Joe’s and Sprout’s.
Creamy Vegan Alfredo Sauce
This recipe yields about 4 cups of Alfredo sauce. I personally got multiple uses out of it, but it could easily serve 4 or 5 people!
- 2 1/2 cups riced cauliflower (note: you can use small cut up pieces as well, riced will help it blend easier)
- 1/2 white onion, chopped
- 2 tablespoons olive oil
- 4 cloves of garlic, minced
- 1 1/2 cup of unsweetened almond milk
- 1/4 cup nutritional yeast
- 2 tablespoons cracked pepper
- 1 tablespoon sea salt
- Boil water in a small sauce pan. Add the riced cauliflower and let cook for 5 minutes. The softer, the better. Then drain.
- In a pan, add your olive oil and onions. Let the onion cook until soft and brown in color.
- In a blender, combine cooked cauliflower, cooked onion, garlic, almond milk, nutritional yeast, sea salt, and cracked pepper. Blend until smooth and creamy.
- Serve warm and store leftovers in an air tight container or jar for up to a week.
Ways to enjoy and use:
- I made spaghetti squash (for information how to cook spaghetti squash/its benefits click here) and steamed broccoli, then added a good heaping of this delicious sauce. This picture does not do this dish justice at all, but what can you do (;
- Chicken Alfredo
- Mix into brown rice or quinoa
- Pour on top of baked potatoes
- As a replacement for regular pizza sauce
- Pour on top of roasted veggies
- As a dip for air fried veggies
- Fettachini Alfredo!