This vegan cauliflower Alfredo is perfect for when you crave comfort food but don't want to indulge on a heavy meal. Puréed cauliflower is combined with a few simple ingredients to make this sauce very creamy and so tasty. This healthy meal is low in fat and dairy-free.
Whenever I make this recipe, I think about my sister. She looooves Alfredo sauce. Growing up, it would always be "fettuccini Alfredo" when we would go out to a restaurant as a family or her dinner of choice made by my mom for her birthday. The salty extra rich dairy sauce was just the ultimate comfort food.
This recipe is a much healthier version of the classic Alfredo. It is made with lots of cauliflower (hiding vegetables in pasta sauces is one of my favorite thing to do in the kitchen!), but you can hardly notice it is there. The cauliflower allows you to get a good amount of sauce that is low in fat and super healthy.
Ingredients for vegan cauliflower Alfredo recipe
This recipe uses only simple wholesome ingredients:
- Cauliflower
- Lemon juice
- Garlic
- Vegan milk
- Nutritional yeast
- Salt
How to make this vegan cauliflower Alfredo
This sauce is very smooth with a mild cheesy taste and not too thick nor too watery, just the right texture to coat and stick to the noodles. To reach that silky texture, you will:
1 - Boil or steam cauliflower until cooked.
2 - Transfer to a blender with the rest of the ingredients and blend until smooth.
3- Combine with the pasta of your choice. Choose zucchini noodles to make it a grain free option.
This sauce is delicious with extra lemon juice, so don't hesitate to serve it with sliced lemon pieces on the side.
Watch how to make it
Serving suggestions
This simple and quick sauce makes for a perfect complete meal, but what's really fun about it is to add some toppings to brighten up your plate.
I love how the green peas adds color and texture as well as extra nutrients, but use what you already have. Try topping with roasted mushrooms and garlic, blackened tofu, cooked onion and red pepper, vegan bacon bits, asparagus, pan-fried tempeh or wilted spinach and roasted zucchini.
Also, don't forget to generoulsy sprinkle with black pepper and this vegan parmesan cheese.
More pasta dishes you might like
- Butternut squash Mac and Cheese
- Vegetable pasta sauce
- Vegan cajun pasta
- Garlic cream Primavera pasta bake
- Vegan white sauce for pasta
- Tahini pasta
- Pasta al pesto
- Pasta with hummus and roasted vegetables
- Vegan avocado pasta
- Homemade vegan ravioli
- Creamy vegan spinach pasta
- Creamy kale gnocchi
I hope you will love this cauliflower alfredo as much as we do! If you try it, please leave a comment below to let me know how it was. Your feedback is so helpful!
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Vegan Cauliflower Alfredo
Equipment
- Blender
Ingredients
- 1 small head of cauliflower, about 4-5 cup - roughly chopped
- 3 tbsp nutritionnal yeast
- 1 clove of garlic
- ¾ cup plain vegan milk - choose nut-free if necessary
- 2 tsp lemon juice
- 1 tsp salt
- pepper - to taste
Instructions
- Steam or boil the cauliflower until very well cooked, about 15 minutes. Drain well.
- Add the cauliflower and all the other ingredients to the blender and blend for 1-2 minutes.
- Serve warm with the pasta of your choice. Store leftovers in the fridge for up to 4 days, can also be frozen for up to 3 months.
Video
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This as so delicious!! Really creamy and the nutritional yeast added great flavour - I had no idea Alfredo Fettuccine could be so good with no cream and cheese but indeed it can! And it's easy to prepare and no fussing - a really great recipe that I will definitely be making again!
Thanks for your comment Linda, I'm glad you loved this meal!
Such a healthy and delicious way to get some vegetables into a pasta dish! The sauce was creamy and delightful. Even my ate it up and loved it!
Very good! I added mushrooms to the cauliflower and blended them in.
Yummy!
Oh wow, that must be good with the mushrooms! Thank you for your comment, I'm glad you liked it! 🙂
Does this hold up for meal prep? I would LOVE to try this!
Yes! Keep the sauce apart from the noodles so it stores better. 🙂
Totally yummy, easy to make. Healthy, too! What could be better?
Hi Deb, thank you so much for your comment, I appreciate you took the time 🙂
I made this tonight with a couple of tweaks: pasta water instead of plant milk and white wine vinegar instead of lemon juice. Wow, we were impressed! My vegetable-ambivalent husband loved it, and his friend approved, too. This will go into rotation. Thank you so very much!
Hi Jodi! Thanks so much for sharing, I'm glad everyone loved it! 🙂