Wow! Delicious Vegan Fettucini Alfredo.. and Super Healthy too!

I just made cupcakes and kale’s  high protein cauliflower alfredo sauce recipe that I found on Diet Dessert and Dog’s Wellness Weekend.  I love this new carnival that Ricki has implemented – with her healthy guidelines, it makes it easy to find recipes that fit into my “No Food Diet.”  Anyway, I am so glad I found this Fettucini Alfredo recipe because it is PHENOMENAL! I was shocked and amazed by how good this is, not to mention how easy to make it is. I have made many a “fake” alfredo and they are almost always awful, but not this one! It is fantastic! I can’t recommend it highly enough – it is delicious and extremely healthy.

high protein cauliflower alfredo
from cupcakes and kale
makes 3 1/2 cups of sauce
1/2 head cauliflower, about 2 cups worth
1 cup white beans (drained and rinsed if using canned)
1 – 1 1/4 cup almond milk (i used cashew milk made with 1/4 cup soaked cashews to 1 cup water)
3 tbsp extra virgin olive oil, divided
1 large shallot (i used regular onion)
salt & pepper to taste
1 cup kale (i used toscano kale)
1/8 cup sundried tomatoes, packed in oil
dash nutmeg cayenne pepper
your favorite Gluten-Free cooked pasta (mine is Ancient Grains Corn & Quinoa pasta)

start by cutting the cauliflower into large florets and add them to a pot of boiling water.  cook until soft, about 15-20 minutes, then drain.  while the cauliflower is cooking, heat 1 tablespoon of olive oil in a pan and saute the shallots until softened and lightly browned.

place the cooked cauliflower in a blender along with the white beans, almond milk, sauteed shallots, the remaining 2 tablespoons of oil and a dash of nutmeg.  blend until silky smooth.  season to taste with sea salt & pepper.  pour enough needed to coat the cooked pasta and mix.  fold in the sundried tomatoes and kale and heat through.

place any remaining sauce in a sealed container in the fridge and use within a few days.

My notes: subbed almond milk with cashew milk (1/4 cup soaked cashews to 1 cup water) and onion for shallot.  Also, I didn’t saute the onion before I put it in the sauce, I just put it in whole.  Then I sauteed more chopped onion and the sundried tomatoes before adding the kale, pasta and sauce.   My hubbie liked this but requested more spices, so next time I will add more cayenne, paprika and kelp flakes.  Also, next time I will half the recipe unless I want to eat this three days in a row like I did this time! It came out with twice as much as was needed for a box of pasta. Otherwise, fantastic! 5/5 Happy Monkeys!