If you've been craving a luscious, creamy pasta sauce without the dairy, you're going to love this vegan cauliflower alfredo sauce. It's silky and so indulgent you won't believe it's made with wholesome cauliflower instead of heavy cream and butter.
Whether you're vegan, dairy-free, or simply looking for a lighter alternative to traditional alfredo, this recipe delivers restaurant-quality flavor right at home.
Cauliflower is one of the most versatile vegetables in the plant-based kitchen, so it's no surprise that it's becoming so popular for pasta sauces. The neutral flavor makes it a perfect base for a creamy sauce, while its texture (once blended) rivals even the richest dairy alfredo.
What you need
Cauliflower: The star of the show, giving us a velvety base with a subtle nutty flavor.
Olive oil/vegan butter: Adds body and a luxurious mouthfeel.
Cashews: They add extra good fats and creaminess
Plant milk: Keeps things creamy without the dairy; oat or almond milk work best.
Nutritional yeast: Adds that cheesy, umami depth reminiscent of parmesan.
Lemon juice: A splash of brightness that keeps the sauce from feeling too heavy.
See recipe card below for full quantities.
Step by step instructions
Chop the cauliflower into florets. Boil them in how water for 10 minutes until soft. (You can use the same water for the pasta or cook it separately). Soak the cashews in boiling water.
Add the boiled cauliflower to a blender, together with cashews, olive oil, nutritional yeast, oat milk, salt, pepper and lemon juice. Blend until smooth.
Mix in with the pasta, top with parsley and more lemon zest. Enjoy with your favourite kind of pasta.
Hint: Let the sauce rest in the blender for 2-3 minutes after blending. This reduces air bubbles and makes the sauce even silkier.
Substitutions
Nut-Free: If avoiding cashews or nuts, this recipe works perfectly without nuts.
Oil-Free: Replace olive oil with a splash of vegetable broth.
Gluten-Free: Pair the sauce with gluten-free pasta for a fully GF dish.
Equipment
You don't need fancy tools, but a few things help:
High-speed blender - Creates the silkiest sauce.
Storage
Refrigerator: Store in an airtight jar for up to 4 days. Reheat gently with a splash of plant milk
Did you make this recipe?
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Vegan Cauliflower Alfredo
Ingredients
- half a caulifower
- 3 tablespoon nutintional yeast
- ½ tablespoon olive oil
- 2 tablespoon cashews
- a pinch of salt
- 2 teaspoon lemon juice
- ¼ cup pasta water
- Pasta of choice
- ¼ cup toasted breadcrumbs optional
Instructions
- Chop the cauliflower into florets. Boil them in how water for 10 minutes until soft. (You can use the same water for the pasta or cook it separately). Soak the cashews in boiling water.
- Add the boiled cauliflower to a blender, together with cashews, olive oil, nutritional yeast, oat milk, salt, pepper and lemon juice. Blend until smooth.
- Mix in with the pasta, top with some lemon zest and optionally toasted breadcrumbs. Enjoy with your favourite kind of pasta!
FAQ
Can I make cauliflower alfredo vegan without nutritional yeast?
Yes! Nutritional yeast adds a cheesy flavor, but you can omit it. For a similar taste, try a teaspoon of miso paste.
What pasta goes best with cauliflower vegan alfredo sauce?
Fettuccine is classic, but penne, rigatoni, or even spaghetti work beautifully.
Does it really taste like alfredo?
While it's not an exact copy of dairy-based alfredo, most people find it just as satisfying-rich, creamy, and comforting.
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