Creamy Cauliflower Alfredo (DF, V)

Total Time: Around 15 minutes

Ingredients:

• 2 T olive oil
• 1 small head of cauliflower (around 2.5-3 cups)
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt
• 1 tsp italian seasoning
• ½ tsp black pepper
• 1 cup veggie broth
• ½ cup milk of your choice
• 1/4 cup nutritional yeast
• 1 T dijon mustard
• 1 tsp soy sauce
• 1 tsp lemon juice

Directions:

1. Chop cauliflower into small florets and add to large saute pan or wok with olive oil.
2. Add in seasonings, veggie broth, and milk. Turn stove onto medium-high until simmering. Turn to low and simmer for around 8-10 minutes, or until cauliflower is fork tender.
3. Carefully add cauliflower mixture into blender. Add in nutritional yeast, dijon mustard, soy sauce, and lemon juice. Blend until smooth.
4. Add onto your choice of pasta and top with dairy free parmesan (I like the TJs brand, whole foods brand, and Violife)

Tips:

• The add-ins for the blender (nutritional yeast, mustard, soy sauce, and lemon juice) are optional. Depending on what I have in the house, I may omit an ingredient. Each of the ingredients just enhances the flavor.
• You will probably have leftover sauce! Some ideas for other uses are over roasted veggies or as a sauce for white pizza!
• You can meal prep this sauce and refrigerate it for up to 4 days, or freeze it and use it at a later date.
• The sauce is vegan/dairy free, gluten free, and nut free! If you don’t want to make it V/DF, feel free to use shredded cheese instead of the nutritional yeast.
• Feel free to add on meatballs/sausage or a meat alternative.