This post is sponsored by BabbleBoxx.com on behalf of Mazola® Corn Oil
I absolutely love finding a “better-for-me” version of something I already find delicious. If you know me, you know my undying adoration for Chicken Alfredo Pasta. But the older I get, the less animal products I consume.
I have a brand new recipe to share with you all that is Vegan Alfredo. It is made with Mazola Corn Oil (A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil.) and it totally healthy, dairy free, and meat free! Finally a kind dinner that your family will beg for!
Health is a big priority to me because of all the years I spent as a Nurse on a Cardiac unit. I learned that your health is more valuable than your bank account! It’s always a good idea to invest in your body and make some simple healthy swaps.
My old recipe included frying chicken breast in olive oil. This recipe I swapped my usual EVOO (extra virgin olive oil) for a better alternative, Mazola Corn Oil.
In this recipe I swapped the cream and cheese in the usual Alfredo sauce for a delicious creamy cauliflower based sauce! I also swapped the chicken breast out for some broccoli (which still give you about 3-5g of protein).
Mazola Corn Oil
Mazola Corn oil is a cooking oil that is all purpose You can bake with it, fry with it, grill with it, and sauté with it. It has been shown to be a smarter heart-healthy choice for the whole family.
In fact there was a clinical study that showed Mazola Corn Oil to reduce cholesterol 2x more than Extra Virgin Olive Oil.
One thing I love about Mazola corn oil is that is has a neutral taste so it doesn’t mess with the yummy flavors I’m trying to blend with each meal.
Mazola Corn Oil is an all-purpose cooking oil that is a smart heart-healthy choice for your family. Variety of uses include baking, grilling, sautéing, stir frying, or mixing up a marinade or dressing.
The American Heart Association recently issued a new presidential advisory on dietary fats and cardiovascular disease (CVD) that strongly advised replacing saturated fats, like those found in coconut oil, with polyunsaturated fats, like those found in corn oil, noting that doing so could help reduce the risk of CVD by as much as 30 percent.
I developed this recipe after many failed attempts at trying to create alfredo sauce without cheese or milk. I finally hit the sweet spot and refined the recipe into what it is today: a masterpiece. My husband loves it, my kids ask for it and my guests have no idea that it’s vegan. (wink. wink. Until I reveal it after dinner!)
This recipe has less than 10 ingredients, it takes less than 30 minutes to put it all together. It’s a total #momhack for any millennial who wants a quick, delicious and healthy meal!
- 1 box of uncooked pasta (spaghetti or your favorite)
- 1 tbsp Mazola Corn Oil
- 3 cloves of garlic, minced
- 1.5 cup unsweetened almond milk
- 1 raw cauliflower chopped
- Salt and ground black pepper to taste
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 cup of your favorite sautéed veggies to put on top!
- Cook the pasta al dente according to package directions.
- Heat the Mazola Corn oil in a frying pan and cook the garlic over medium-high heat for about 3 to 4 minutes or until light brown.
- Add the almond milk and bring it to a boil.
- Low the heat to medium-high, add the cauliflower, salt and pepper and cook for about 7 minutes or until the cauliflower is soft. Add more milk if needed.
- Transfer to a blender and add the nutritional yeast and lemon juice. Blend until smooth.
- Drain the pasta and pour it into the pan with the sauce. Top with your favorite sautéed veggies.
- Stir, serve and enjoy your totally vegan alfredo.
To make the recipe gluten free, you can use pasta made with corn or rice flour. There is also some brands who make brown rice or buckwheat pasta that is less refined.
You may use any nut milk as an alternative to almond milk. I use almond milk because it has a tiny tang to it when combined with the lemon.
You can freeze any extra sauce. It freezes really well in a tupperware. Let it throw overnight and heat it up in a saucepan over medium heat for 5 minutes for best results.
If you need this to be nut free, use soy milk or watered down tapioca starch in place of almond milk. It will thicken up nicely.