Alfredo is always one of my favorite sauces to make vegan because you can make it out of so many things. This Cajun Chorizo Alfredo though really hits the spot… trust me. It’s a super easy & flavorful dish, that comes together pretty quickly! I’m really excited about this recipe, so let’s just jump right into it!
I partnered up with Milk & Eggs & The Abbot’s Butcher to bring you this amazing recipe. You can order close to every ingredient needed here, and have them delivered straight to your door! Milk & Eggs is a food delivery service that sends you farm fresh produce right to your door! You can also order The Abbot’s Butcher products directly through Milk & Eggs as well! Heres a little more about this amazing company.
*Also make sure to check out my promo code for you guys at the end of this post!
Their produce goes fresh from farms to you. Fresher foods = better health! Prices are always low because there is never any waste, inventory, middlemen, or complicated distribution centers. You can order once or subscribe to get weekly or bi-weekly produce. Subscriptions can be updated, paused, or changed at anytime. And you save on the process of ordering, buying, and picking up groceries! They also carry so many amazing vegan products, like different vegan milks, yogurt, cheeses, broths, pastas, jerky, dumplings, etc. on top of a huge selection of the most delicious produce!
Like really, who doesn’t want amazing vegan foods delivered right to their door? Especially when you can make yummy recipes like this using their products! Big thanks to Milk & Eggs for sending me the ingredients needed for this recipe, and a few others (which will be up soon, so stay tuned!). Definitely go check them out if you are interested in getting some farm fresh produce and vegan products delivered to your door! And you can check them out at www.milkandeggs.com.
While we’re here, let’s talk about the “meat” aspect of this quick, shall we? Because I know a lot of you are probably wondering how something like this can even be plant based, and how to get it. The Abbot’s Butcher makes the most incredible plant based meats I’ve ever come across. I’m so excited to be working with them, getting to create really fun recipes like this for you guys- and I stand by this brand 100%. They use whole foods in their products, compared to a lot of their vegan meat competitors, which means this is a vegan meat you can eat on a more regular basis because it’s actually good for you! On top of being healthy, they really are the closest product I’ve personally ever tried to the real thing. The texture & taste are beyond spot on, and I really hope you guys all get to give them a try!
The sauce for this recipe is so easy to pull together. Dice your green bell peppers & onions into bite sized pieces, and mince your garlic. Add them into a pan with some olive oil over medium heat & cook until just fragrant and translucent. Once they’re ready to go, add in your vegan chorizo, and cook until browned. When that’s all good to go, add in your jalapeño cream cheese, almond milk, salt, black pepper, and cajun seasoning. Start with less almond milk at first, and whisk together until the cream cheese begins to melt. Add more almond milk as needed until your desired thickness / thinness is reached.
While your sauce is cooking, cook your pasta according to package instructions. I like using fettuccine for this because it’s such a classic pasta to pair with Alfredo, but you can use just about any kind you’d like!
For the Roasted Cauliflower, you’ll need to start by preheating your oven to 450F. Cut your cauliflower into florets, and toss with olive oil, salt, and cajun seasoning until well coated. Place in a single even layer on a baking tray, and put in the oven for 20-25 minutes until fork tender and slightly charred.
Once your pasta is ready, toss it with the sauce, and transfer to a bowl. Top with the roasted cauliflower & some fresh parsley for color & brightness. Like I said, this dish really couldn’t be any easier, and getting everything delivered to you from Milk & Eggs makes everything that much quicker! I really hope you guys enjoyed this recipe, and if you’re going to order the ingredients off Milk & Eggs, you can use my code PLVNTFOOD for $15 off any $35+ order! And a huge thanks to The Abbot’s Butcher for creating the best faux meat products that make this meal extra special.
Cajun Chorizo Alfredo with Roasted Cauliflower
This creamy, spicy Alfredo sauce with warm chorizo & roasted cauliflower is the perfect easy weeknight meal. And its all vegan!
Cajun Chorizo Alfredo Sauce
- 1 green bell pepper diced
- 1 yellow onion diced
- 3 cloves garlic minced
- 1 container kite hill jalapeño cream cheese
- 1 package vegan chorizo (abbot's butcher)
- 1-2 cups regular unsweetened almond milk
- 1 tbsp pink Himalayan salt
- 2 tbsp black pepper
- 1 tbsp cajun seasoning
- 3 tbsp extra virgin olive oil
- pasta of your choosing
- 1/4 cup fresh Italian flat leaf parsley
- 1 head cauliflower cut into florets
- 2 tbsp cajun seasoning
- 1/2 tbsp pink Himalayan salt
- 2 tbsp extra virgin olive oil
Cajun Chorizo Alfredo Sauce
Once your vegetables are diced, add your olive oil to a skillet over medium heat. Add your peppers, onions, and garlic & cook until translucent and fragrant.
Add your chorizo in and cook until browned. Season with salt, pepper, and cajun seasoning.
Add in your cream cheese & almond milk (starting with less almond milk at first and then increasing to your desired thickness / thinness). Whisk until a sauce forms. Keep warm over low heat, stirring frequently while your pasta cooks (cook according to package instructions) & your cauliflower is ready.
Preheat your oven to 450F.
Toss your cauliflower in olive oil, salt, and cajun seasoning until well coated. Place on a baking tray in an even single layer & roast at 450F for 20-25 minutes until fork tender.
Mix your pasta in with the sauce, plate it in a bowl, and top with the roasted cauliflower and minced parsley.