Cauliflower Sage Alfredo [V+GF]
Servings: 4 people
  • 3 tbsp vegan butter, divided
  • 4 cloves of garlic
  • 1/4 cup nutritional yeast
  • 1 cup vegetable broth
  • 1/2 cup coconut cream, from a can of full-fat coconut milk*
  • 3 1/2 cups cauliflower, steamed until tender
  • 1 tbsp fresh sage, chopped
  • salt and pepper, to taste
  • 4 servings worth of your favourite gluten free pasta
  1. Prepare the pasta according to the directions on the package. 

  2. While the pasta is cooking, prepare the sauce: Over medium heat, melt 2 tablespoons of vegan butter in a saucepan. Add the garlic and sauté for a couple of minutes.

  3. Add the sautéed garlic, nutritional yeast, broth, coconut cream, and steamed cauliflower into a blender and blend until completely smooth.

  4. In the same saucepan, melt 1 tablespoon of vegan butter over medium heat. Add the chopped sage and cook until fragrant.

  5. Add the cauliflower mixture to the saucepan and heat over medium heat, about 5-10 minutes.

  6. Toss in the cooked gluten free pasta and serve.

Recipe Notes

* To get coconut cream: Place a full-fat can of coconut milk in the fridge overnight. When you open the can, the milk will have separated. Use the thick cream in this recipe. I actually keep my apartment really cool, so I don't need to refrigerate my coconut milk. Except in the summer months, because I don't have air conditioner!