This smooth and creamy vegan Alfredo sauce reminds me very much of the nonvegan one I used to make, but it is so much healthier. Good cooking is all about texture and flavor, and this sauce has an amazing silky texture and is bursting with flavor! It’s rich-tasting without using nuts, seeds, or tofu, yet is made with simple, easy-to-assemble ingredients. Serve it over your favorite pasta or zucchini noodles or over broccoli-stuffed baked potatoes.
1 pound cauliflower florets
½ cup hot water
4 cloves garlic
¾ cup unsweetened plant milk
1 tablespoon lemon juice
½ teaspoon onion powder
½ teaspoon garlic powder
3 tablespoons nutritional yeast
2 teaspoons dried basil
½ teaspoon Benson’s Table Tasty salt substitute or favorite substitute
2 tablespoons rolled oats
freshly ground black pepper to taste
½ teaspoon red pepper flakes (optional; use amount as suits taste)
1. Place the hot water in a 6-quart electric pressure cooker along with the garlic cloves and cauliflower. Put the lid on and close the valve, set the timer for 1 minute, and use quick release.
2. When the pressure comes down, remove the lid and carefully transfer the water, cauliflower, and garlic to a high-powered blender. Add the rest of the ingredients except the red pepper flakes.
3. Blend until smooth and creamy, about 1 minute. Stir in the red pepper flakes, if using.