Vegan alfredo sauce!

Ingredients:⠀

5-6 cups cauliflower florets⠀
6 large cloves garlic, minced⠀
2 tablespoons olive oil⠀
1/2 cup plant-based milk, or vegetable broth⠀
1 teaspoon salt⠀
1/2 teaspoon pepper⠀
1 pound fettuccine, or other pasta of choice⠀

Instructions:

1. Bring a large pot of boiling water to a boil. Add the cauliflower and cook, covered, for 8-10 minutes or until cauliflower is fork-tender. Reserve 1 cup of the boiling water.⠀
2. Heat the olive oil a large skillet over medium heat, sauté the minced garlic until soft and fragrant, but not browned, about 1-2 minutes. ⠀
3. Use a slotted spoon to transfer the cooked cauliflower to a blender. Add the sautéed garlic, reserved 1 cup cooking liquid, milk, salt, and pepper. Cover the vent in your blender lid with a thin kitchen towel to allow venting and puree until the sauce is smooth and creamy, about 2-3 minutes. If the sauce starts to look dry, add a few drops of water, milk, or olive oil.⠀
4. Serve with cooked fettuccine

credits go to @fitnessrecipevideos

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