That’s true, but the presence of ads supports the costs of running and maintaining this website as well as the ingredients needed in developing these recipes and compensates me for the time needed to do all of the aforementioned. 🙂

You could try using Duck Duck Go as a browser. It eliminates most ads

You’re so welcome, Kimberly! I’m so glad you love it!

I’m so glad you love it, Jennifer! Thanks so much for taking the time to rate the recipe and let me know you love it!

Ok for real, this has no business being as good as it is! It doesn’t “taste like alfredo” but it’s delicious and makes a creamy sauce that actually coats pasta. I made this for my post without lunch today and I am shooketh. It will be going into regular rotation as my daughter and I are both trying to lose weight and she has a dairy sensitivity. The nutrition that comes from using cauliflower is just so awesome too. I used Country Crock plant butter with olive oil and simplified the process by trimming off the leaves of the cauliflower head and throwing it whole into my Instant Pot with a half cup of water to pressure cook for 15 minutes. Ten probably would have been sufficient, because it was very soft and easy to blend. The liquid left in the bottom of my IP was the perfect amount for rinsing out the garlic pan. I have never had any vegan dish I liked so much. THANK YOU!

Jeeze, just click “Jump to Recipe” at the top. Those are some first world problems.

Thank you so much for taking the time to rate the recipe and let me know you love it, Paul! It makes a great Béchamel sauce!

Really sumptuous and delicious.. thank you for sharing. Plan on using the sauce as an alternative to Béchamel as others have suggested or maybe swirled in to mashed potatoes 😁👍

Thank you in advance!