Vegan Alfredo Recipe (with Cauliflower)

Set a large pot of water to boil for cauliflower.
In a large sauté pan or skillet, warm oil over medium-low heat. Add chopped leeks, shallots and a pinch of sea salt. Sauté the aromatics for 10-20 minutes, stirring occasionally, until softened and lightly golden. Add minced garlic and cook for an additional 30 seconds.
2 tablespoons olive oil, 2 medium leeks, 1 medium shallot, ½ teaspoon fine sea salt, 3 large garlic cloves
Meanwhile, in the large pot of boiling water, add the cauliflower florets. Bring to a boil over medium-high heat until fork tender, about 10 minutes. Drain cauliflower in a colander.
1 medium cauliflower
Using a slotted spoon, transfer the cauliflower to a high-speed blender or food processor. Add the leek mixture, nutritional yeast, coconut milk, and a splash of the vegetable broth.
¾ cup nutritional yeast flakes, ¼ cup full-fat coconut milk, 1 cup low-sodium vegetable broth
Blend until smooth, adding more broth as needed for a creamy texture. Taste and adjust the seasoning with additional sea salt if needed. Blend again briefly to combine.
Optional: Return the sauce to the pot and heat gently over low heat. Toss with your favorite pasta, spoon over roasted vegetables, or use as a pizza sauce. Garnish with lemon zest, lemon juice, black pepper, red pepper flakes, or fresh parsley for added flavor.