After 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.
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!
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.
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!
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).
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!
Cauliflower Alfredo, 7 servings
2 Bags Frozen Cauliflower
2 Cans White Beans, drained and rinsed
1 C Rice Dream Milk
3 Tbsp Minced Garlic
1 Tsp Black Pepper
1 Tsp Parsley
1 Tsp Chives
1 Pkg Daiya Chive Cream Cheese
1 Pkg Barilla Linguine
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
4 thoughts on “Vegan Cauliflower Alfredo Pasta”
Great recipe! Thanks for sharing!
Wow this sounds amazing! I must try it!
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