Vegan Creamy Pasta Sauce (Cauliflower + White Beans)

Updated at: Thu, 17 Aug 2023 03:39:21 GMT

Step 1

Drain and rinse the beans.

Step 2

Smash the garlic cloves, peel and chop into a few pieces. Slice the shallot. The blender will soon be doing the work of pureeing the sauce so it is not necessary to chop the garlic or shallot very much.

Step 3

Place the cauliflower in a glass bowl and microwave for 3 minutes on high.

Step 4

Heat the olive oil in a small skillet over medium heat for a minute or two,

Step 5

Sauté the garlic and sliced shallot heat for 1 minute. Both will burn easily and turn bitter so take it easy on the heat. As soon as the one minute is up, remove from the pan so that the residual heat does not burn the garlic and shallot.

Step 6

Add the beans, cauliflower, garlic & shallot to the blender with 1¼ cup broth. If using, add the vegan cheese sub or nutritional yeast.

Step 7

Blend on high for 2 minutes. Check the consistency. If it’s too thick, add more broth 1/4 c at a time until it is a pourable sauce.

Step 8

Depending on the brand of broth and beans you use, the amount of salt needed will vary. So add a little, stir and taste. I recommend starting with ¼ tsp. If needed, add more salt a pinch or two at a time until you like the flavor.

Step 9

I like this sauce with fresh chopped tomato and basil, pesto, oregano or sage. Serve it over your favorite gluten-free pasta, spaghetti squash, zucchini noodles, anything!

↑Support creators by visiting their site 😊

0 liked

0 disliked