Creamy Vegan Cauliflower Pasta Sauce

This vegan pasta sauce is such a go-to at my house! My meat-eating boyfriend even requests it. This pasta sauce really is so creamy and dreamy, made without any nasties, only feel good food! The main ingredient in this sauce is cauliflower. The added ingredients make it super flavourful and “cheesy” tasting. This is such a perfect recipe for kiddos, when you want a little more vegetables on their plate without them knowing it. I love making my own sauces from scratch, then I know exactly what is going into them. I like to add more veggies where I can to increase my fibre, antioxidant and nutrient intake. Who knew that cauliflower could be so tasty?  This sauce really has it all!! You definitely don’t need to be vegan or dairy-free to enjoy this one!

I feel like cauliflower has a bad rap for not being as nutritious as its family members because its white and lacks colour. Although, it may not have chlorophyll, which is a pigment that gives plants their characteristic green colour, it still packs a heavy nutritional punch! Cauliflower is super rich in fibre, B-vitamins, potassium, vitamin C, and antioxidants that help our body fight oxidative stress! And the cherry on the top.. it is so much lower in calories and carbohydrates than your typical Alfredo sauce.

For this recipe I used brown rice pasta shells (seriously the best because they hold in all that delicious sauce). You could pair this pasta sauce with pretty much anything you desire. If you’re paleo you could use zucchini, konjac, sweet potato or carrot noodles to avoid eating grains. You could get creative and use any other type of pasta that tickles your fancy. How good would this sauce be in a creamy vegetable or chicken lasagna!! I think I just found my next project to work on..

5 from 1 reviews

Creamy Cauliflower Pasta Sauce With Vegan Option

February 28, 2020

Difficulty: moderate

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By: tyrahhofer

Ingredients

• 1 medium sized head of cauliflower
• 1 white onion
• 6 cloves of garlic
• 4 tbsp olive oil
• 1/4 cup + 2 tbsp nutritional yeast
• 1/2 cup cashews (soaked in warm water for 30 mins)
• 1 1/4 cup of water
• 1 tsp tamari soy sauce
• 1 tbsp chicken bouillon (use vegetable for vegan option)
• 1/2 tsp sea salt
• fresh cracked pepper

Directions

• Step 1 Bring a med-large pot with 1 inch of water on the bottom to a boil. Cut the cauliflower into florets and steam for 8 minutes or until the cauliflower is cooked through.
• Step 2 While the cauliflower is steaming, dice the onion and mince the garlic. Sauté together on low/medium heat with 2 tbsp of olive oil for 6-8 minutes.
• Step 3 Once the cauliflower is cooked, strain it and add it to a high-speed blender or food processor.
• Step 4 Add ALL of the ingredients (including the garlic and onion) to a blender or food processor and pulse until its smooth and velvety. Transfer the sauce back to a frying pan and toss with your favourite choice of noodles (I used 16oz. package of brown rice pasta shells)