Creamy gluten-free best vegan Alfredo sauce on pasta with mushrooms in a skillet
Print

Best vegan Alfredo sauce

This best vegan Alfredo sauce is the perfect sauce for pasta which is quickly made and very delicious. It's creamy, healthy, plant-based, nut-free, and gluten-free!
Course Main Course
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Michaela Vais

Ingredients

  • 1 pound cooked cauliflower (small to medium sized head)
  • 250 g mushrooms
  • 3 cloves of garlic
  • 2 tsp vegetable oil (divided)
  • 1 cup vegetable broth or water
  • 1/4 cup shelled hemp seeds
  • 1 tbsp nutritional yeast flakes
  • 1 tsp onion powder
  • 1 tsp garlic powder (optional)
  • Sea salt to taste
  • 1/4 tsp pepper
  • Pinch of smoked paprika
  • Pinch of chili powder (optional)
  • 8 oz pasta of choice (e.g. gluten-free pasta)
  • Fresh herbs to garnish (e.g. parsley)

Instructions

  • Cut the cauliflower into florets and cook it in salted water for about 10-15 minutes or until fork tender. Drain the water.
  • In another pot cook pasta of choice as per the instructions on the package.
  • While the cauliflower and pasta cooks, slice mushrooms and finely mince the garlic.
  • Heat 1 tsp of oil in a skillet and add the garlic. Fry over medium heat for about 2-3 minutes or until lightly browned.
  • Add the garlic, the drained cauliflower, and all other ingredients (except the pasta, the mushrooms, and the fresh herbs) to a high-speed blender and mix on high speed for about 1-2 minutes or until smooth and creamy. Try the sauce and adjust seasonings to taste.
  • Heat another 1 tsp of oil in a skillet (use the same one which you used for the garlic) and add the mushrooms. Sauté for about 3-5 minutes over medium heat, add a pinch of salt and pepper.
  • Pour the Alfredo sauce over the cooked pasta, add the mushrooms, garnish with fresh herbs (e.g. parsley) and enjoy! Store leftovers in the fridge.