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Vegan alfredo sauce

Vegan Alfredo Sauce

Vegan alfredo sauce is thick and creamy and makes for a healthy dinner. With a few simple ingredients you will have enough sauce for a week's worth of dinners.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 2 people
Course: Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

Roasted Squash
  • 1 acorn squash
  • 1/2 juice from lemon
  • 2 tbsp olive oil
  • 1/3 cup almond flour
  • 2 tsp oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp coarse grind salt or sea salt
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp paprika
  • extra olive oil for topping
Suace
  • 1 medium sized cauliflower
  • 1/2 litre carton of vegetable stock
  • 1/2 of a large onion
  • 1 tbsp olive oil
  • 1 cup nut milk
  • 3 tbsp nutritional yeast
  • 1/2 juice from lemon
  • 1/2 tbsp oregano
  • 1/2 tbsp garlic powder
  • 1/2 tbsp onion powder
  • 1/2 tsp coarse grind salt or sea salt
  • 1 tsp paprika
  • 4 stems of kale
  • dried spaghetti or linguine pasta

Equipment

  • Cookie sheet
  • Parchment paper
  •  Knife
  • Spoon
  • Sieve
  • Large Bowl
  • Flipper
  • Large pot
  • Large pan
  • Blender or food processor
  • Spatula

Method
 

Squash
  1. Preheat oven to 420F and line a cookie sheet with parchment paper.
  2. Cut squash in half lengthwise, and with a spoon, scrape out the guts. Place guts in a sieve and clean the seeds under cold water. Dry seeds and set aside. Now, slice the squash into half inch thick slices.
  3. Place slices into a bowl and add all ingredients from lemon juice to paprika. With your hands, toss until all slices are covered with dry mixture. Place slices on cookie sheet and make sure no pieces are overlapping. Leave a little strip of space on the side for the seeds. Add seeds and lightly drizzle them with oil and season with salt and pepper.
  4. Place in oven and bake seeds for 15-20 mins (remove and set aside on a plate) and bake squashes for 35-45 mins.
Alfredo sauce
  1. In a large pot, add vegetable stock and bring to a boil, then add cauliflower florets. Boil until tender. Then, remove from heat and let sit for 5 mins. In the meantime, add a chopped onion to a pan with oil and saute on medium heat until transparent.
  2. In a blender or food processor, add cauliflower, stock, onion, and ingredients from nut milk to paprika. Blend on high speed until smooth and creamy. Then, add back to the large pan on low heat. Simmer until it reaches desired consistency. Taste, re-season to your liking, then add finely chopped kale. Be sure to stir occasionally.
  3. In a large pot, boil salted water (I used the same pot the cauliflower boiled in) and follow the cooking instructions for your pasta. I recommend linguine. Once the noodles are done, toss with a little oil to keep them from sticking.
Assembly
  1. Add pasta to a plate, top with alfredo sauce, baked squash and seeds. For garnish, I recommend finely chopped green onion and parsley.