Vegan Cauliflower Alfredo

Vegan cauliflower Alfredo pasta – this delicious dairy-free pasta sauce is so creamy and delicious, you would never guess that it is secretly healthy and made from cauliflower!

📝 Ingredients

• 500-600 g (1 medium) cauliflower
• 4 whole, unpeeled cloves garlic
• 1 Tbsp olive oil
• 20 g (1/3 cup) nutritional yeast
• 1 vegetable stock cube (crumbled)
• 1/2 tsp onion granules
• juice of 1/2 lemon
• 360 ml (1 1/2 cups) unsweetened non-dairy milk (I used oat)
• 1 tsp salt (plus extra as needed)
• black pepper
• 400 g (14 oz) dried linguine
• fresh parsley to serve

👨‍🍳 Instructions

1. 1Preheat the oven to 200°C/180°C fan/400°F/gas mark 6.
2. 2Chop the cauliflower into florets and spread them out on a roasting tray along with the whole (unpeeled) garlic cloves. Drizzle with the olive oil and sprinkle with a little salt.
3. 3Roast for about 20 minutes until the cauliflower is tender and pale golden.
4. 4Meanwhile, bring a large pan of salted water to the boil.
5. 5Place the roasted cauliflower in a blender and squeeze in the flesh from the garlic cloves, discarding the skin. Add the nutritional yeast, lemon juice, vegetable stock cube, onion granules, non-dairy milk, salt and a good grinding of pepper.
6. 6Blend until the sauce is creamy and smooth. Add a little more non-dairy milk if the sauce is too thick. Taste and add more salt and pepper as needed.
7. 7Cook the linguine according to the packet directions then heat the sauce in a saucepan over a low heat. Drain the pasta and toss with the sauce. Serve topped with a sprinkle of fresh parsley.