Low-Fat Vegan Alfredo Sauce

First we are going to boil our cauliflower in a pot of water until soft (about 5 minutes).

Transfer all of your ingredients to a blender and blend until creamy and smooth.

Cook your favorite pasta and then pour over pasta.

Add sautéed vegetables for a more hearty and filling meal.

For this dish I used whole wheat fusilli noodles. I also sautéed asparagus, spinach, sun dried tomato, mushrooms, red onion and yellow bell pepper in a little bit of water and added that over the noodles before I mixed it all together.

The sauce also keeps well in the fridge for a up to 3 days and it tastes great on cold pasta as well. Enjoy!