Creamy, dreamy basil cream sauce with no dairy? Believe it! This “alfredo” sauce is made with cauliflower and has two whole cups of fresh basil blended in, so you can make great use of your summer basil harvest!
When I first tried Pinch of Yum’s cauliflower “Alfredo” sauce, I was blown away. Guys, you really would never know this is a veggie-based sauce. It’s so delicious, you can just eat it with a spoon. Or put it on some noodles, zoodles, or veggies.
Basil seemed like the obvious add in to me, but the sauce base could be manipulated however you like. Add in some lemon and cracked pepper? Yes please. How about some roasted red pepper? Check yes (more on that recipe soon!).
This recipe is adapted from Pinch of Yum’s cauli alfredo recipe. In the recipe below, I make their base cauli sauce, and then add in basil, olive oil, and optional parm to jazz it up! Give this recipe a shot, and let us know what you think over on instagram @fridgetofork! If you cook this and love it, let us know in the comments below 🙂