Add minced garlic and olive oil to a medium saucepan and saute on medium-high heat for 1 minute. Add chopped cauliflower, parsnip and parsley root. Continue to cook for 1 minute.
Add cooking wine, continue to cook for 2 minutes.
Add non-dairy milk, cover and bring to boil. Reduce heat and simmer covered for 6-7 minutes, until vegetables are soft.
Pour cooked vegetable mix into the bowl of your food processor or blender. Add remaining ingredients and puree until ultra smooth, about 2 minutes.
Makes 1 1/2 cups of dairy-free Alfredo sauce
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (532g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 90 (17%)|
|Amt Per Serving||% DV|
|Total Fat 10g||13 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 7.4mg||2 %|
|Sodium 455.3mg||16 %|
|Potassium 2900.8mg||76 %|
|Total Carbohydrate 67.5g||20 %|
|Dietary Fiber 24g||96 %|
|Sugars, other 43.6g|
|Protein 56.1g||80 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 524
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