Sun-Dried Tomato “Cauli-fredo”


Sun-dried Tomato “Cauli-fredo”

As an omni I absolutely HATED alfredo sauces, I thought they were heavy, unappealing, and always made me feel terrible after eating them. This insanely creamy and delicious alfredo sauce is low fat, dairy free, and bursting with flavor! This sauce is pretty guilt free and won’t leaving you feeling heavy and sick afterwards, so go ahead and have seconds! Sun-dried tomatoes can be omitted in this recipe or replaced for something else like roasted red peppers or roasted tomatoes.

½ tsp. oil from sun-dried tomatoes (this can be omitted if you are staying away from oil or if you buy sun-dried tomatoes not in oil)
1 cup mushrooms, sliced
1 garlic clove, minced
¾ cup unsweetened non-dairy milk (soy or almond work well)
2 Tbsp. dry white wine
2 cups cauliflower, chopped
1 Tbsp. nutritional yeast
1 Tbsp. lemon juice
½ Tbsp. fresh parsley, chopped
¼ tsp. onion powder
½ tsp. salt
pepper to taste
5-7 sundried tomatoes, chopped

Sauté mushrooms over medium heat in oil until soft. Take out of pan and set aside.

Sauté garlic in oil for about 1 minute. Add non-dairy milk and white wine and bring to a low boil. Add cauliflower and cook until very soft, about 7-10 minutes.

Add cauliflower mixture, nutritional yeast, lemon juice, parsley, onion powder, salt and pepper to a blender and blend until smooth.

Add sauce back into pan.  Add mushrooms and sun-dried tomatoes. Cook about 2 minutes more to “infuse” sun-dried tomato flavor into the sauce.

Serve over pasta with fresh parsley and crushed red pepper flakes if you are feeling spicy!

Makes 2 servings of sauce.


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