I’m one of those eaters that texture plays a huge part in my likes and dislikes. For some reason, growing up, I never liked Alfredo sauce because it was so thick. It might have been my inner vegan screaming at me to not consume all that butter and heavy cream (I NEVER liked heavy cream!). Then one day, I was working in a group home and one of my coworkers whipped up a batch (he worked at a restaurant too) and I was hooked! I don’t know why or how, but all of a sudden, I loved Alfredo! So I had a few years of eating it, until I gave up the dairy. It then became my mission to make it dairy-free as I was already on the bandwagon of lovin that sauce! I’ve made a few different versions, but this one is my go-to. It’s thick, creamy and delicious vegan Alfredo sauce.  It’s actually somewhat healthy too!! Mind blown! If you are oil-free, leave it out, just add a bit more water. Or, even add some non-dairy milk (I’d use soy) to make sure you don’t lose consistency. A teaspoon of coconut oil or a tablespoon of vegan butter can work too – bring in some fats!

Alfredo Sauce:

Ingredients:

• 1 medium sized cauliflower 
• 3 cloves of garlic
• 1 tsp vegetable oil
• 1 C water
• 1/4 C shelled hemp seeds (these are my favourite!)
• 1 cup water
• 1 tsp garlic powder
• 1 tsp onion powder
• pinch of sea salt
• 1/4 tsp ground black pepper
• 1 Tbsp nutritional yeast
• 1/4 tsp smoked paprika
• vegan Parmesan cheese (optional)

Directions:

1. Cut cauliflower into florets and boil for 5-7 minutes
2. In a frying pan, add oil and garlic and cook over medium heat until browned (only a few minutes).
3. Add cauliflower, garlic, and everything else into a blender and blend til smooth. You may need to stop and scrape down the sides a few times.

Hope you enjoy your delicious, tummy-filling comfort food.  Enjoy ALL THE PLANTS!!!!