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For more tasty-delish vegan recipes follow @plantdfoods 🌱⠀

Best vegan Alfredo sauce⠀
By @elavegan .⠀
Servings: 4⠀

1 pound cauliflower cooked (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 hemp seeds shelled (*see notes)⠀
1 tbsp nutritional yeast⠀
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)⠀
Check the video below for easy visual⠀
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.⠀

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