Recipe by Vegan Recipes and Vibes (@veganrecipesandvibes)
Yield: 6 servings | Prep time: 25 minutes | Cook time: 30 minutes | Total time: 55 minutes
This vegan alfredo sauce is creamy, savory, and the smokey tempeh bacon on top adds a nice crunch. This recipe can easily be made gluten-free by using GF pasta, and oil-free by simply omitting the oil. The cauliflower makes a perfect creamy sauce and is way more cost-effective than using raw cashews. You can even make extra sauce and enjoy it as a creamy cauliflower soup (just don't add the nutritional yeast)! Whip this easy vegan recipe up for your family or friends in under an hour.
Alfredo Sauce Ingredients:
1 pound of pasta (fresh or dried)
1 cup raw cauliflower
1/2 small white onion
3 cloves of garlic
2 cups unsweetened almond milk
1/4 cup nutritional yeast
2 tbsp extra virgin olive oil + more for topping
1 tsp dried oregano
1/2 tsp black pepper
Salt to taste
Tempeh "Bacon" Ingredients:
4 oz tempeh
1 tbsp maple syrup
1 tbsp soy sauce
1/4 tsp liquid smoke
1/4 tsp smoked paprika
1/4 tsp garlic powder
2 tbsp neutral-flavored oil
Directions:
Start by marinating your tempeh bacon.
Break up the tempeh into small crumbles and place in a bowl.
Add all the bacon ingredients to the bowl, mix until the tempeh is evenly coated, then let it sit for at least 15 minutes.
Heat a frying pan over medium heat. Once the tempeh is done marinating, cook, stirring occasionally, for 5-10 minutes, or until the tempeh is dark brown and slightly crispy.
Separately, cook the pasta according to the directions on the box.
Meanwhile, make the alfredo sauce.
Heat a large sauce pan over medium.
Roughly chop your cauliflower, onion and garlic.
Add the cauliflower, onion, garlic, and almond milk to the sauce pan.
Cook, covered, for about 7-8 minutes or until the veggies become tender.
Carefully transfer the cauliflower/almond milk mixture over to a blender.
Add the nutritional yeast and spices to the blender.
Blend until the sauce is completely liquefied.
Transfer the sauce back over to the sauce pot and heat, covered, on low for 3-4 minutes.
Add the cooked pasta to the large sauce pan and gently mix until all the pasta is evenly coated.
Serve, topping with the tempeh bacon and a small drizzle of olive oil.
Tips and Tricks:
You can make the sauce ahead of time. Place it in the fridge in an air-tight container for up to 7 days, then reheat in the microwave or in a sauce pan on the stove (medium/low heat).
You can make the tempeh bacon ahead of time too, but it tends to get less crispy as time passes. If you want to crisp it back up, add it to a frying pan for a few minutes to reheat.
Nutrition & Servings: (calculated by MyFitnessPal)
Servings: 6
Calories: 439
Total Fat: 13g
Carbs: 66g
Protein: 15g
^ Nutrition facts include the ingredients listed above. Nutrition facts may change slightly if additional ingredients are added.
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