I’ve been extremely caught up in the Instagram land of cardboard GG crackers, tuna tartare, and fiber-filled snacks these days. It’s hard not to get sucked in when one Instagram Story after the next is another high fiber, high protein, low carb diet follower. I actually happen to believe it’s more than a craze and a pretty sustainable way of eating, especially if you’re a city girl with every one of these options at your fingertips. It’s somehow normal to go to a restaurant and order rice made out of cauliflower and noodles made out of zucchini. It’s also somehow normal to board a plane with a packet of GG crackers and smoked salmon in hand.
Ah, 2017 and the age of millennials. Nothing is good enough for us.
Well enough about GGs and more about carbs. The weather is getting cooler and comfort food cravings are well on their way. Its been a while since I weathered a New York winter (*pun intended) from start to finish. When winter days come, it’s crucial to plan ahead and have reliable substitutes. This goes for any time of the year, but specifically winter when you’re stuck in your dark and dingy apartment dreaming of those good ol’ summer days. I made this Dairy-Free Creamy Cauliflower Alfredo Fettuccine a few years ago and it has stuck ever since. There’s absolutely no cheese, cream, or milk, but it’s so flavorful you’d never even know!
I recommend pairing this pasta sauce with a whole wheat fettuccine pasta, but if you want to skip flour or gluten, then I recommend Miracle Noodles. This sauce can also be drizzled over any steamed or roasted vegetables. For those who keep kosher, this pasta sauce is parve (!!!). Store in a mason jar for up to 3 days in the refrigerator for best results.
- 1 head Cauliflower, chopped
- 2 cloves Garlic, minced
- 1 cup Almond Milk
- ½ cup Nutritional Yeast
- 1 Tbsp Olive Oil
- ½ Lemon, squeezed
- ½ tsp Salt
- 1 package Whole Wheat Pasta or Shirataki calorie-free Noodles
- Fill a large pot with everything except pasta and bring to a boil. Cover and simmer for 15 mins, or until cauliflower is easily broken apart with a fork.
- Pour the contents of the pot into a blender or food processor and blend until just smooth. Overblending may make it too watery. Season with extra salt if needed, and set aside.
- Prepare pasta according to package instructions. Once pasta is strained, pour sauce over, mix, and serve warm.