• chef janet

Vegan Creamy Pasta Sauce

Updated: Aug 30, 2019

I did a 30 day detox with Arbonne a couple of months ago. They provided some fantastic, tasty and simple recipes including this vegan creamy pasta sauce.

When I first made it, I was sure that my meat and potatoes-eating husband would not like it. But he promised to try everything and to my surprise he did like it!

You need just 6 ingredients, very little cooking skills and it’s a great base for any flavor so feel free to add in your favorite herbs or spices.


1 bag riced cauliflower (either frozen or fresh) 1 can white beans 2 tbsps sliced shallot 1-3 cloves garlic (depending on your preference for garlic) 1 cup low-sodium vegan broth (Imagine No-Chicken Broth is the best) salt

Drain and rinse the beans.

Smash the garlic cloves, peel and chop into a few pieces. Saute the garlic and sliced shallot with a little oil over medium heat for 1 minute. Both will burn easily and turn bitter so take it easy on the heat.

Place the cauliflower in a glass bowl and microwave for 3 minutes on high.

Add the beans, cauliflower, garlic & shallot to the blender with 1 cup broth. Blend on high for 2 minutes. Check the consistency. If it’s too thick, add more broth 1/4 c at a time until it is sauce consistency.

Depending the brand of broth and beans you use the amount of salt needed will vary. So add a little, stir and taste. If needed, add more salt a pinch or two at a time until you like the flavor.

I like this sauce with fresh chopped tomato and basil. Serve it over your favorite gluten-free pasta, spaghetti squash, zucchini noodles, anything! Other great additions: parmesan or vegan cheese sub, pesto, sage, sausage for carnivores . . .

©2019 by Chef Janet, LLC