Heat olive oil on medium heat in a strong-bottom pan
Add the garlic
Add and heat on medium heat for 4 minutes
Add crumbled cauliflower and stir well.
Let it heat until the cauliflower is softened (about 15min on medium heat)
Add salt, peppercorns and pistachios then mix well
Add 1/4 cup of almond milk and stir well.
Remove from heat and allow it to cool for about 10 minutes
Put into a blender and blend on medium speed for about 30 seconds
Add 1/4 cup of almond milk (optional), sugar, flax seed meal, nutritional yeast and lemon juice.
Blend again until the consistency is smooth.
Remove from blender and use it in your pasta recipe
Nutrition Info is approximateTIPS
For faster cooking, use cauliflower crumbles because they have already been chopped up. They will cook faster stove-top and save you at least 15 minutes of chopping and cooking time. That totally makes it worth your time, right?
It's so easy to refrigerate or freeze this sauce. This way, you can enjoy the sauce for months.
This sauce can be used in pastas, casseroles and even meatloaf. It's very versatile.
I also like to call this the flax seed sauce because I use ground flax seeds in it. They add a creamy texture to the sauce and make it taste a little nutty.
You can use extra garlic if you want. I always add more than what I put in the recipe below and it tastes delicious!
There are no cashews or whole almonds in my recipe. You are welcome to use them, if you like. Make sure you soak them overnight. It will soften them.
Serving: 1cupCalories: 126kcal
Keyword how to make vegan alfredo, Keto recipes, vegan keto recipe