This creamy vegan, gluten-free, garlic pesto sauce is super healthy, and easy to make.
My inspiration for this dish came from the creamy pesto sauce I had in Paris. It was so good. Although they served it with gnocchi, I prefer this one over gluten-free brown rice fettuccine.
The cauliflower base makes it creamy but not overly creamy. I like using cauliflower in alfredo sauces for this exact reason. I know a lot of people use cashews to make it thicker, but as much as I love cashews, I sometimes find them hard to digest. I’d rather save them for vegan cheese bases.
This plus a backyard fire, a glass of wine and a fresh salad makes the perfect dinner!
Creamy Vegan Garlic Pesto Sauce
By Michelle Maskaly
1 medium head cauliflower, broken into chunks
3 cloves garlic, cut in chunks
1 shallot, cut in chunks
3 cups fresh basil leaves
2 tablespoons nutritional yeast
1 1/2 cups non-dairy milk (I prefer So Delicious unsweetened coconut milk)
Steam the cauliflower until it’s soft enough that a knife and go through it.
Blend on high until smooth and creamy. If it’s too thick, add additional non-dairy milk.
Transfer mixture to the same pot it was just steamed in, and let simmer on low for about 15 minutes while the pasta is looking.
Serve over warm pasta of your choice.