Food & Recipes
This dairy-free alternative to alfredo sauce comes to us from our friends at Living Plate. They went vegan by using nutritional yeast instead of dairy cheese and gluten-free by swapping in rice fettuccine.  The cauliflower adds a whole host of nutrients to this dish. It's an excellent source of vitamins B6, C, & K, folate, and pantothenic acid. It's also a very good source of  dietary fiber, omega-3 fatty acids, manganese, phosphorus, and biotin.  INGREDIENTS
  • 2 cups Pacific vegetable broth
  • 2 cups water
  • 4 cups cauliflower florets
  • 1 pack of sliced baby bella mushrooms
  • 8 clove garlic minced
  • 1 package of Ancient Harvest gluten-free linguine
  • 1 cup unsweetened Cadia almond milk
  • 1 tablespoon lemon juice
  • 2 tablespoons nutritional yeast
  • Sea salt and pepper, to taste
  • 2 teaspoons red pepper flakes, to garnish
  1. Boil water for pasta.
  2. Boil vegetable broth and 1 cup water for cauliflower.
  3. Cut cauliflower into florets. Mince garlic.
  4. Juice lemon.
  1. Cook pasta for 7 minutes (when done, drain and return to pot)
  2. When cauliflower water is boiling, add florets to the pot, and cook until tender--around 8 minutes. (When done, reserve 1/2 cup of the broth, and drain).
  3. Place cauliflower, baby bella mushrooms, almond milk, lemon juice, garlic and nutritional yeast in a food processor and blend well until smooth and creamy (you can also do this in a bowl with a potato masher or immersion blender).
  4. Add salt and pepper to taste. If needed, add the reserved cooking liquid to thin the sauce.
  5. Stir cauliflower sauce into pasta and garnish with red pepper flakes (if desired) and serve.
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