Plant Based Creamy Alfredo Sauce

Title: Plant Based Creamy Alfredo Sauce

Servings 4 | Calories per serving 300 - 400

Ingredients

1/4 cup Water

1/2 cup Yellow Onion

3 Garlic Cloves

1 head of Cauliflower (alt: 4 cups frozen or pre-chopped)

1 cup Vegetable Broth (alt: vegetable bouillon cube + 1 cup of water)

1/4 cup Nutritional Yeast

1 tablespoon Miso Paste

1/4 of a Lemon (juiced)

1/4 cup Cashews

1 cup Wild Rice (dry measure) (Alternatively: substitute whole grain or bean pasta)

1 container Super Firm Tofu (454 grams)

3 cups Broccoli, steamed (or non-starchy vegetable of choice)

1 container White Button Mushrooms (453 grams)

Recipe Instructions

1. In a large sauce pan, add 1/4 cup of water and onion, cook over medium heat until onion turns clear (about 5 minutes). Add 1 tablespoon of water at a time if onion starts to caramelize or stick to the pan.

2. Add in garlic, cauliflower and vegetable broth. Bring to a boil, then reduce to simmer for 15 minutes.

3. Add the ingredients from the sauce pan to the blender and blend on high speed until smooth.

4. Add the nutritional yeast, miso, lemon juice and cashews. Blend until smooth and creamy. This is the Alfredo sauce.

5. Enjoy over cooked wild rice, buckwheat or whole grain pasta, or toss over a grain bowl for an added decadence. Add steamed vegetables (like broccoli) and cooked mushrooms. Remember to add a protein source (like lentils or tofu).

6. Cook mushrooms before eating: Add mushrooms to a pan over medium heat with 1 tablespoon of water. Add 1 tablespoon of water at a time to keep mushrooms from sticking while they cook. Remove from heat and add to your dish after 5-10 minutes.