VEGAN GARLIC ALFREDO WITH ASPARAGUS & PEAS #vegetarian #veganrecipe

The "Alfredo sauce" is absurdly heavenly – it's flavourful, light and smooth. It's produced using delicate bubbled cauliflower, a lot of sautéed garlic, dietary yeast, vegetable juices, Silk Unsweetened Original Almondmilk, salt and pepper. Truly straightforward!

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Almond milk + mixed cauliflower makes such a sumptuously rich and exquisite sauce, it's kinda difficult to trust that there's any veggies in there whatsoever! Cauliflower-based sauces have significantly more to offer than their capacity to cover a couple of servings of veggies. Mixing cauliflower into cream sauces includes season profundity and a full velvety surface without the requirement for any extra thickeners (making this sauce roux free and gluten free!) Considering the other mainstream alternatives for veggie lover cream sauces, cauliflower is an incredible decision. The completed sauce is rich, light and fundamentally the same as in surface (and shading) to an average cream based sauce. The surface is smooth and a touch lighter than roux-based sauces and significantly less expensive (and lighter in calories) than cashew-based sauces.

Also Try Our Recipe : LOADED BROCCOLI POTATO SOUP

Ingredients
Vegan Garlic Alfredo Sauce

• 5-6 cups cauliflower
• 3 cloves garlic, minced
• 1 1/2 tbsp olive oil
• 2 cups vegetable broth
• 1 cup Silk Unsweetened Original Almondmilk
• 3 tbsp nutritional yeast
• 3/4 tsp salt
• black pepper, to taste

Vegan Garlic Alfredo with Asparagus & Peas

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• 1 box fettuccine noodles
• 1 tbsp olive oil
• 1 cup asparagus, cut into 1/2" long pieces
• 1 clove garlic, minced
• 1 cup frozen peas, prepared
• Instructions

Vegan Garlic Alfredo Sauce

1. Bring a large pot of salted water to a boil. Add cauliflower florets and boil until fork tender, approx. 8-12 minutes. After draining cauliflower, immediately bring another pot of fresh salted water to a boil to cook the pasta.
2. In a skillet, heat olive oil over medium heat and add minced garlic. Cook until translucent and set aside.
3. Combine boiled cauliflower, sautéed garlic and olive oil, 1/2 of the vegetable broth, Silk Unsweetened Original Almondmilk, nutritional yeast, salt and pepper. Blend on high until smooth and creamy. 
4. Visit bit.ly/2YoXuXw for full instructions.

Read More Our Recipe : Vegan Pasta Salad, The Very Green Version 

source https://informasitrendy.blogspot.com/2019/03/vegan-garlic-alfredo-with-asparagus.html

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