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Vegan Alfredo
Vegetarian
Sauce
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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