Vegan Cauliflower Alfredo Pasta

Check out this amazing Vegan Cauliflower AlfredoAfter a BBQ and 4th of July celebration I was wanting something rich but not sugary.  Something filling but not heavy.  Decadent but not sinful.  Healthy but not tasteless.  Easy but not something that I had to do outside…since I don’t own a grill.  I was wanting something Alfredo-ey.  Vegan Cauliflower Alfredo Pasta was just the thing I was wanting.

Have you ever tried to make the cauliflower mashed “potatoes” before?  I did and, boy, what a mess.  I had followed the directions of many pins, but was it was just a watery mess.  So much of a mess that I tossed it after a few bites…something I never do because I hate waste and feel if I went to the trouble of making it then I should eat it.  Good or Bad.

Vegan Cauliflower AlfredoVegan Cauliflower Alfredo Vegan Cauliflower Alfredo Vegan Cauliflower Alfredo

Deciding to make this alfredo was a little nerve-wracking for me for the above reason.  I so did not want to end up with watery Alfredo that I would end up tossing out.  Too much money wasted doing something like that.  However, this was the best thing ever!!  Oh my, it is so tasty-and this something I say often but seriously…so…dang…good!

Vegan Cauliflower Alfredo Vegan Cauliflower Alfredo Vegan Cauliflower Alfredo Vegan Cauliflower Alfredo

And cheap and super easy.  I either seriously paid attention to prices or had some serious coupons.  I bought frozen cauliflower because the heads were $2.49 each and the frozen was just $1.20 each.  Two bags of frozen it was and I didn’t have to chop it all up.  Boil the cauliflower, drain and carefully toss into food processor.  Drain the beans ($ 0.76 each) and pour on top of the cauliflower and add in Rice Dream milk.  I got the milk at Whole Foods with a coupon for $1 off and it was only about $1.99 before the coupon!  I then added in all the spices, which I already had on hand, then let the process do its thing.

Vegan Cauliflower Alfredo Vegan Cauliflower Alfredo Vegan Cauliflower Alfredo Vegan Cauliflower Alfredo

After processing the cauliflower and beans I added in the Daiya Chive & Onion Cream Cheese. This was also on sale at Whole Foods for $2.99.  CHEAP!  I was super hesitant at trying the cream cheese because I have tried another non-dairy brand, and oooh, boy was it nasty.  This texture and flavor though is exactly like the full dairy and fat kind and amazing!  I added the cheese last and then let it whirl for about 2 minutes.  The texture was just like normal Alfredo!  So cool!

Vegan Cauliflower AlfredoVegan Cauliflower AlfredoVegan Cauliflower Alfredo Vegan Cauliflower Alfredo

For the rest of the pasta ingredients I bought a package of whole mushrooms, which are cheaper than sliced-go figure.  While the cauliflower was boiling I chopped mushrooms and spinach ($0.75 one bunch).  I got the veggies sauteing in oil while doing the whole Alfredo process.  I also used Barilla pasta ($0.55 off two coupon) and got that boiling.  When I dropped it in I broke it all in half a little handful at a time so it would go further serving-wise.  I got the can of Libby’s peas at the Dollar Tree for $0.60 and had a coupon for $1 off four cans  (I got 1 pea, 2 mixed veg and 1 corn for other recipes).

Vegan Cauliflower Alfredo Vegan Cauliflower Alfredo Vegan Cauliflower Alfredo Vegan Cauliflower Alfredo

I think I did pretty awesome money wise on this!  Also, when I make this again at whatever point, I think I will try it with spaghetti squash or part zucchini noodles and half pasta, and only 1 can of beans just to cut down on calories.  That is where all the calories came from in this recipe.  Still dang good though!

Vegan Cauliflower AlfredoCauliflower Alfredo, 7 servings

2 Bags Frozen Cauliflower
2 Cans White Beans, drained and rinsed
3 Tbsp Minced Garlic
1 Tsp Black Pepper
1 Tsp Parsley
1 Tsp Chives
 1 Pkg Daiya Chive Cream Cheese
1/2 Tsp Salt
1 Bunch Spinach, rinsed and sliced
1 Pkg Mushrooms, cleaned and sliced
1/4 Tsp Salt
1/2 Tsp Garlic Salt
1 Can Libby’s Peas, drained and rinsed

Vegan Cauliflower Alfredo1.  Pour frozen cauliflower into large pot and fill with water.  Boil until slightly tender.  Drain and pour into food processor.

2.  While cauliflower is boiling wash spinach and mushrooms and start to cut them up.  De-stem spinach and cut into thinnish strips.  Slice mushrooms into thicker slices.

3.  After cauliflower is drained add 1-2 tablespoons olive oil into large pot and add spinach and mushrooms.  Add 1/4 teaspoon salt and put on lid.  Take lid off after 2 minutes and let liquid cook out.

4.  Fill smaller pot with water and bring to a boil.  Add salt and pasta-break pasta in half as you toss in water.  Boil until tender and drain.

5.  Drain and rinse beans and add to food processor.  Add milk, garlic, pepper, parsley and chives. Process until everything is mixed.

5.  Add Daiya cream cheese and process for about 2 minutes; should be thick and have no chunks.

7.  When liquid is gone from mushrooms and spinach add Alfredo to pot and mix well.

8.  Drain and rinse peas and add to big pot.  Mix well.

9.  Add pasta to big pot.  Will need to get the pasta ladle to mix this.  Mix well.

10.  Enjoy!

Stats with Pasta:                                                         Stats Alfredo only:
Calories:  539                                                               Calories:  339
Total Fat:  12g                                                              Total Fat:  11g
Sodium:  1098mg                                                        Sodium:  1088mg
Total Carbs:  90g                                                         Total Carbs:  49g
Protein:  22g                                                                Total Protein:  15g
Allergy Free Wednesday

Allergy Free Wednesdays

4 thoughts on “Vegan Cauliflower Alfredo Pasta

  1. Pingback: Gluten-Free and Allergy-Free Wednesdays Blog Hop

  2. Pingback: Cauliflower Alfredo Lasagna | Fitting Into Vegan

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