This dairy free and vegan-friendly lemon pasta alfredo is so light and refreshing! It can be made gluten free as well!
*Recipe adapted from Simple Vegan Blog
Dairy Free Lemon Pasta Alfredo
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Loading...This dairy free and vegan-friendly lemon pasta alfredo is so light and refreshing! It can be made gluten free as well!
Ingredients
- 4 ounces gluten-free uncooked spaghetti
- 1 tsp extra virgin olive oil
- 1 clove of garlic, minced
- 3/4 cup unsweetened almond milk
- 1 cup raw cauliflower, chopped
- Salt and ground black pepper to taste
- 1 tbsp nutritional yeast
- 1/2 of a lemon (juice)
- 1/2 of a lemon (zest)
- parsley and oregano (optional garnish)
Instructions
Cook the pasta according to package directions.
Heat the oil in a frying pan and cook the garlic over medium-high heat for about 3 to 4 minutes or until golden brown.
Add the almond milk and bring to a boil.
Lower the heat to medium-high, add the cauliflower, salt and pepper and cook for about 7 minutes or until the cauliflower is soft. Add more milk if needed.
Transfer to a blender and add the nutritional yeast and lemon juice. Blend until smooth.
Drain the pasta and pour it into the pan with the sauce. Stir and serve.
Keep in a sealed container in the refrigerator for up to 4 days.
Nutrition
-
283 Calories
-
49g Carbohydrates
-
4.5g Fat
-
6g Fiber
-
13g Protein
-
.9g Saturated fat
-
3g Sugar
