Photo: Broccoli Artichoke Cream Sauce w/ Red Cabbage “Noodles”

Broccoli Artichoke Cream Sauce w/ Red Cabbage “Noodles”

Rich and flavorful like an alfredo sauce, but won’t leave you feeling over–indulged

10 Servings

Updated: Sun, 06/02/2019 - 8:22am


  • 1 cup broccoli
  • 1 Tablespoon oil (grapeseed, avocado, safflower, etc.)
  • 1 (16 ounce) can artichoke hearts
  • ¼ cup sundried tomatoes
  • ½ cup nutritional yeast
  • 3-4 cloves garlic
  • Juice of 1 lemon
  • ¾ cup vegetable broth
  • ½ cup coconut cream (unsweetened)
  • 1 teaspoon salt
  • 1 teaspoon pepper


  • 1 head red cabbage


  1. In a skillet over medium heat, sauté broccoli with oil until browned.
  2. Add broccoli to a blender along with artichoke hearts, sundried tomatoes, nutritional yeast, garlic, lemon juice, vegetable broth, coconut cream, salt, and pepper. Blend until smooth and creamy.
  3. Optional: transfer sauce to a pot and heat until warm.
  4. Cut red cabbage in half. With flat side against the cutting board, thinly slice the cabbage to create “noodles”.
  5. Pour a hearty amount of sauce over red cabbage noodles, enjoy!