One of our most popular hemp-based recipes is our Creamy Hemp Cauliflower Alfredo. Not only is this recipe healthy, it's amazingly delicious. Another twist on a traditional dish guaranteed to be a favorite in your household, even with the kids.
Creamy Hemp Cauliflower Alfredo Ingredients
Creamy Hemp Cauliflower Alfredo Recipe Directions
In a large pot, warm the olive oil over medium-low heat. Add the garlic and cook until fragrant, for about 1-2 minutes.
Add the cauliflower to the pot then stir to combine. Pour in the vegetable broth and bring to a boil. Reduce to a low boil, cover with a lid and cook for about 10 minutes, until cauliflower is tender enough to mash with a spoon. Remove from heat and set aside.
*Be sure not to use more than 5 cups cauliflower or it will dilute the flavor of the sauce. Otherwise, you can try adding more seasonings to suit your preferences.
In the bowl of a blender (preferably a high-speed blender) add the hemp seeds, lemon juice, salt & pepper, nutritional yeast, garlic powder, and tamari (if using). Transfer the cauliflower and the broth from the pot to the blender. Blend on high speed until smooth and creamy. Taste test to see if you prefer more salt, onion powder, or garlic powder.
Transfer the sauce back to the pot and simmer over low heat. Serve with 1 large roasted spaghetti squash or 8 ounces whole-grain fettuccine. If using pasta, add it cooked with two tablespoons of reserved pasta water to the pot with the sauce. The starches in the pasta water will make it even creamier. Serve warm with fresh parsley and/or vegan parmesan cheese (see notes), and enjoy!
I prefer to serve this alfredo sauce with 8 ounces whole-grain fettuccine, 10 ounces cooked peas and 8 ounces sautéed sliced mushrooms. You can also serve it with 1 large roasted spaghetti squash for a grain-free option.
To make your own vegan cashew parmesan, combine 1 cup raw cashews with 4 tablespoons nutritional yeast, 1 teaspoon fine sea salt, and 1/2 teaspoon onion powder in a food processor and pulse until finely ground.
Ingredients
Directions
In a large pot, warm the olive oil over medium-low heat. Add the garlic and cook until fragrant, for about 1-2 minutes.
Add the cauliflower to the pot then stir to combine. Pour in the vegetable broth and bring to a boil. Reduce to a low boil, cover with a lid and cook for about 10 minutes, until cauliflower is tender enough to mash with a spoon. Remove from heat and set aside.
*Be sure not to use more than 5 cups cauliflower or it will dilute the flavor of the sauce. Otherwise, you can try adding more seasonings to suit your preferences.
In the bowl of a blender (preferably a high-speed blender) add the hemp seeds, lemon juice, salt & pepper, nutritional yeast, garlic powder, and tamari (if using). Transfer the cauliflower and the broth from the pot to the blender. Blend on high speed until smooth and creamy. Taste test to see if you prefer more salt, onion powder, or garlic powder.
Transfer the sauce back to the pot and simmer over low heat. Serve with 1 large roasted spaghetti squash or 8 ounces whole-grain fettuccine. If using pasta, add it cooked with two tablespoons of reserved pasta water to the pot with the sauce. The starches in the pasta water will make it even creamier. Serve warm with fresh parsley and/or vegan parmesan cheese (see notes), and enjoy!
I prefer to serve this alfredo sauce with 8 ounces whole-grain fettuccine, 10 ounces cooked peas and 8 ounces sautéed sliced mushrooms. You can also serve it with 1 large roasted spaghetti squash for a grain-free option.
To make your own vegan cashew parmesan, combine 1 cup raw cashews with 4 tablespoons nutritional yeast, 1 teaspoon fine sea salt, and 1/2 teaspoon onion powder in a food processor and pulse until finely ground.