Scale
Ingredients
- 1 head cauliflower, cut into florets
- 3 tablespoons nutritional yeast
- 1 tablespoon mellow miso or chickpea miso
- 1/4 tsp dried granulated garlic
- 1 ½ tsp fresh lemon juice
- 1 tbsp extra virgin olive oil
- 6–8 tbsp cashew milk as needed to thin the alfredo (or your milk of choice)
- A few leaves of fresh basil or sage
- Salt and pepper to taste
Instructions
- Steam the cauliflower until it is fork tender.
- Add the steamed cauliflower and all of the remaining ingredients to a blender except the salt and pepper.
- Blend the ingredients together until they are smooth. If the alfredo is a little too thick, add more milk as needed.
- Taste the alfredo, then season with the salt and pepper to your liking. Serve the alfredo over pasta, rice, or as a dip for veggies.
Notes
Recipe and Images by Courtney West @Sweetmiscellany