So easy, so delicious. It’s great on pasta, vegetables, or even as a soup if you add two cups of vegetable broth.
Roasted Red Pepper Alfredo Sauce
Servings: 6 1/2-cup servings
Ingredients
- 2 cups cauliflower
- 1 12-oz jar roasted red peppers about two
- 1/2 cup raw cashews
- 1/4 cup nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1 cup cooking liquid from boiling cauliflower and cashews
Instructions
- Bring a pot of water to a boil, add the cauliflower and cashews. At the same time, if you’re serving this with pasta, you can cook it in another pot.
- Drain the jar of red peppers.
- When the cauliflower and cashews are soft, add them into a high-speed blender like a Vitamix with 1 cup of the cooking liquid. Add in the nutritional yeast, garlic, salt, and roasted peppers. Blend sauce on high until completely smooth.
- Toss pasta with sauce and enjoy!
Notes
This is a ridiculously easy sauce that goes on everything. A great way to get a cruciferous vegetable onto your plate.
You can store this alfredo in the fridge for 3-4 days.