It’s officially Fall which means it’s time for a warm comforting recipes! Alfredo pasta is known for being rich and creamy. This dairy free version is just as creamy using some “secret “ingredients using whole food plant-based ingredients. Making this recipe not only delicious but so healthy!
Even living in California during the fall and winter months, I really start craving comforting pastas and soups utilizing aromatic herbs that not only taste delicious but help boost our immune system during the colder months getting into “flu season”.
Cooking with aromatic herbs like Rosemary, thyme, sage are some of my favorite tools to bring a depth of flavor as well as keeping the body healthy.
Typically when you think of an Alfredo sauce the last thing you think about is getting in your vegetables and beans. With cauliflower and great Northern beans being staples in this recipe, it gives the sauce a creamy luxurious texture without having to use any dairy!
Can this dish be nut free?
This dish is completely vegan gluten-free and soy free, per usual. However if you’re looking for a nut free alternative you can substitute the cashew milk for hemp milk or soy milk if you’re not soy free.
Make it into an Alfredo soup!
If you have extra sauce or you’re just craving soup and stead of pasta, the sauce is also great as a puréed soup! You can eat it with toast or roasted potatoes for another delicious meal alternative.
- 1 cup yellow onion, thinly sliced
- 3 tsp of avocado oil
- 1 can great northern beans
- 1 tsp rosemary, minced
- 5 cups cauliflower florets
- 2-3 cloves garlic, minced
- ¼ cup vegetable broth
- ¾ cup cashew milk
- 1 tsp coconut aminos
- ½ tsp oregano
- ¼ tsp garlic powder
- ¼ tsp nutmeg
- Salt and pepper to taste
- ½ cup frozen peas
- In a sauté pan, sauté the onion with 3 tsp of avocado oil for about 5 mins on medium heat. Then add in the cauliflower, veggie broth, rosemary, oregano, garlic powder, sea salt, pepper. Continue to sauté on medium for about 20 mins or until tender. Add in great northern beans, sauté for 10 mins then add in cashew milk, (can sub soy or hemp milk if nut free) coconut aminos and nutmeg and mix for about a min. Purée with immersion blender or into a blender.
- Into a separate sauté pan add frozen peas, a touch of sea salt and drizzle of avocado oil (optional)
- Pair with spaghetti or pasta of choice and enjoy!
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