Cauliflower Alfredo Sauce

 
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I’ve been playing with cauliflower alfredo sauce for a while, but after experimenting more and more with vegan (low-protein) cheeses, I finally came up with this version that’s much closer to the creaminess of a traditional alfredo. It’s become an obsession of mine and great to make in bulk and have handy for quick meals! Great on pastas, pizzas, zoodles and more. My whole (non-PKU) family loves it …and plus, it tricks everyone into getting an extra serving of veggies!

 

Phe Count:

40 mg phe / serving
Roughly 1 g of protein / 2.5 exchanges
Yield: 16 oz total (2 cups) / 8 servings
*I use ¼ C of sauce per serving of pasta

Ingredients:

1 head of cauliflower (3.3 C / 360 g)
4 garlic cloves, minced
3 Tbsp unsalted butter
½ tsp salt (+ more, to taste)
¼  tsp pepper (+ more, to taste)
¾ C So Delicious coconut milk
½ C vegetable broth
1 Tbsp Tofutti Vegan “Better than Cream Cheese”
1 Tbsp Garlic Spread Dip (Trader Joes) *optional
½ C So Delicious mozzarella shreds

Note: There are many vegan cheese and non-dairy milk options, and availability varies greatly by grocery store. You can easily substitute those I’ve used with others, but be sure to recalculate phe content because they’re all different!

Directions:

  1. Cut your cauliflower into pieces and steam until thoroughly cooked.
    (Do this whatever way you prefer...traditionally on the stove, in an instapot, or in even in the microwave. Just avoid roasting your cauliflower, or the color of your sauce will be white rather than yellow.)

  2. While your cauliflower is cooking, sauté the minced garlic in a large, nonstick skillet over low heat. Sauté it with the butter and cook for 3-4 minutes, until the garlic is soft and fragrant but not browned. Set aside.

  3. Once the cauliflower is fully cooked, transfer to a blender. Add your sautéed garlic and butter, vegetable broth, ½ cup of your coconut milk, and salt and pepper. Blend for several minutes until the sauce is very smooth.

  4. Transfer back to your skillet and add the vegan cream cheese. Stir until it melts.

  5. Then, repeat this step with the mozzarella shreds. Stir until it melts completely and add the remaining coconut milk. Stir and season with additional salt and pepper (to taste).

  6. If you want to thin the sauce further, add a bit of water, but be careful not to add too much or it will be too thin to properly coat pasta, pizza, etc.

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