Delicious Vegan Alfredo Pasta

Dairy products don’t suit me particularly well, especially the one that reveals itself is my skin, so I’m looking for alternatives that are just as tasty and that don’t use rare ingredients that are not easily found.

Alfredo pasta is one of my favourites and I saw on the net that many blogs used cauliflower and brewer’s yeast to make a vegan version, so we got down to work and the result has been this epic recipe, we like it even more than the original!

In addition to being healthier and suitable for all audiences (lactose intolerant, vegans and celiacs) it is much lighter as it does not contain cream or cheese, so it is ideal if you are taking care of yourself.

We have used pasta suitable for celiacs, it is made with corn and rice flour, we had never tried it before and we were surprised to see it in the supermarket at an affordable price, so we did not think twice and we have to admit that we have not noticed the difference.

To replace the cream or butter we have used almond milk but you can use any other vegetable milk, it will surely be delicious!

Those of you who don’t like cauliflower or vegetables very much I encourage you to try it, it tastes delicious and you will surely like it. It can also be an ideal alternative for children to eat vegetables without realizing it and we guarantee that they will repeat it for sure.

Check out: 5 minute vegan pasta recipe

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Delicious Vegan Alfredo Pasta

Cooking Method: Boiling, Saute Cuisine: Italian Courses: Main Course Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 5 min Cook Time 20 min Total Time 25 mins Servings: 2 Best Season: Suitable throughout the year

Ingredients

Servings

• 1 garlic clove
• 1 teaspoon oil
• 1 cup cauliflower (100 grams)
• ³⁄₄ cups almond milk (175 ml)
• Salt and pepper to taste
• 1 tablespoon yeast
• ¹⁄₂ tablespoon lemon juice
• 120 grams gluten-free spaghetti

Instructions

1. In a frying pan, sauté the laminated garlic clove in a little oil.

2. When the garlic begins to brown add the milk and put it on high heat to boil.

3. Add the salt, pepper to taste and cauliflower. Lower the heat to medium and leave our sauce over medium heat until it is done. In our case it took 7 minutes.

4. We put the sauce in a blender or kitchen robot together with the brewer's yeast and the lemon juice. We shred.

5. Cook the spaghetti in abundant salted water until they are cooked (I recommend you look at the manufacturer's instructions that usually come on the bag), strain them and mix them with the sauce in the pan or directly on the plate, as you prefer.

    

Keywords: vegan, alfredo, pasta, spaghetti, gluten-free