Have you ever had a fancy piece of cake that looked awesome but didn’t actually taste good? Well this dairy-free "alfredo" sauce is the EXACT opposite. It’s not particularly photogenic (especially on zucchini noodles!). It’s super easy to make. It happens to be good for you. And it tastes freakin delicious, too! So trust me here and give it a go — you’ll see why pics can’t do it justice.
2 cups pre-roasted cauliflower
2 cloves roasted garlic
1/2 cup roasted unsalted cashews (soaked in hot water for 2 hours then drained)
1/4 cup avocado oil
1/4 cup canned organic full-fat coconut milk
1/4 cup bone broth (or vegetable broth or additional coconut milk, adjust to desired consistency)
3 Tbsp nutritional yeast
salt and black pepper to taste
pinch of nutmeg and cayenne pepper to taste (optional)
optional toppings: pumpkin seeds, gluten-free shelled hemp seeds
To make this sauce, simply put all of the ingredients in a heavy duty blender and blend until smooth. I use my Vitamix on the purée setting. Toss it with your choice of pasta or spiralized vegetables (zucchini noodles or "zoodles" here), heat and serve with toppings as desired. Alternatively, this sauce can be enjoyed cold on toast or as a dip for crudités.