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Vegan Alfredo

Vegetarian

Sauce

Vegan Alfredo

Fat (g) / Serving

35.55

Net carbs (g) / Serving

Protein (g) / Serving

Servings

4

7.2

13.28

Ingredients

Ingredients
Grams
Net Carbs
Protein
Fat
265 grams 1 Small head of cauliflower, chopped (about 3 heaping cups)
265
4.8
1.2
19.2
2 tablespoon avocado oil
28.6
0
28.6
0
2 pcs garlic cloves, smashed and minced
10
3.08
0.04
12.32
2 teaspoon pine nuts
8.4
0
0
0
2.25 Cup almond milk
225
20.36
112.36
81.44
2 teaspoon of each: salt, pepper, oregano and basil
8.4
0
0
0
2 Tsp half a lemon
8.4
0.56
0.04
2.24
75 grams nutritional yeast
75
0
0
0

Directions

In a medium-sized pot, cook the avocado oil, garlic and pine nuts over medium heat for 3���4 minutes, or until garlic is golden brown. Add in the almond milk and bring to a boil. Reduce heat to medium and add the cauliflower and spices and cook until cauliflower is soft (about 8 minutes). Transfer to a high-powered blender and add in the lemon juice and nutritional yeast and blend on high until smooth. Pour over your favorite gluten-free pasta or zoodles and top with fresh basil.
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