Necessity is often the mother of invention. Sometimes it’s leftovers. Sometimes it’s having a block of silken tofu, or a bag of frozen cauliflower, instead of a cup of cashews. This recipe came about as a creative use of leftover “chipotle hollandaise” from my Vegan Chicken and Cornbread Waffle Benedict recipe. I just tossed some brown rice pasta with the sauce and topped it with some leftover canned fried onions, and the rest is history. But then I wanted to make it again, but I didn’t have cashews, so I used a block of silken tofu. And the rest of that was history. Then I tried it again one day, using a cauliflower cream sauce recipe, and history was made again.
This recipe is a quick, easy, and healthy take on one of my favorite restaurant pasta dishes. The cauliflower alfredo is super easy, and it comes out so creamy and decadent, you don’t even slightly realize you’re just eating pureed cauliflower. The sun-dried tomatoes add an extra layer of umami, and the pesto pine nut parm adds the cheesiness you crave, with a hint basil. This is definitely a keeper.
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Welcome to Monson Made This
Vegan Food for Everyone!
Hi! I’m Michael, and I’m obsessed with cooking vegan food and developing vegan recipes. I love reinventing my childhood (and even my adulthood) favorite foods into vegan works of edible art. I’ve been vegan for just over two years now, so join me on this journey of discovery in the plant-based world of incredible food. Click the YouTube link above to watch all of my videos, and don’t forget to follow me on Instagram.
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