I already posted a fantastic cauliflower alfredo pasta sauce recipe.
I love that recipe. It’s amazing and creamy and healthy and I have made it soooo many times.
But it’s just not Alfredo. You don’t crave some rich creamy pasta, eat that, and then feel satisfied. You just don’t. You crave a light pasta dish, eat that, and feel quite happy because something so healthy can be so creamy. But it’s just lacking that richness.
I’ve added Daiya to make it taste richer. I’ve used soy creamer, I’ve used Earth Balance. They all help. But it still lacks something, and it’s far less healthy than the original!
This recipe is the solution. This is the healthy alfredo that totally satisfies a “rich and creamy” pasta craving.
I found the perfect source of richness to add. Just a third of a cup! That’s all it took. It’s macadamia butter. Yesssss. Macadamia nuts blended into butter! (I also adjusted the rest of the recipe, and made a huge batch – this stuff is phenomenal leftover!)
It’s just oh so creamy. It’s RICH. It’s a healthy whole plant based source of fat and richness. This cauliflower alfredo pasta sauce will satisfy your creamy rich pasta cravings but in a healthy way!
I. am. hooked.
Now macadamia butter is not as easy to find as other nut butters, but it’s worth searching for or just making on your own. Buy some raw macadamia nuts and throw them in a food processor until they are smooth and creamy. Since this is going into a pasta sauce, soaking the nuts overnight will be just fine – it’ll help get them super creamy and blend nicely into the sauce. I recommend keeping a little extra though, because a spoonful of this in your morning smoothie will blow your mind!
Okay, I’ll share the recipe:
- 1 head cauliflower
- 4 cloves garlic
- 3 C soy/almond milk
- 2/3 C nutritional yeast
- 1/3 C macadamia butter
- 1 1/2 t salt
- pepper to taste
- optional: 2 T cornstarch (if needed)
- Boil cauliflower and peeled cloves of garlic in water until fork tender.
- Drain and add everything to a blender, along with the rest of the ingredients (except the cornstarch.)
- Pour sauce mixture back into the saucepan you boiled the cauliflower in. Heat over medium heat and stir just for about 5 minutes – it will thicken just a little, but if you want a thicker pasta sauce, you can whisk in the cornstarch until the sauce thickens.
- I LOVE this served with some zucchini sauteed with garlic, salt, and crushed red pepper, plus some crumbled Tofurkey Italian sausage.
- Calories 132; Calories from Fat 60; Total Fat 6.7g; Saturated Fat 1.0g; Sodium 462mg; Potassium 447mg; Total Carbohydrates 10.6; Dietary Fiber 5.4g; Sugars 1.8g; Protein 10.7g
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