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Showing is a shallow white bowl containing a vegan cauliflower Alfredo topped with green peas and a vegan parmesan cheese and black pepper. There are a few lemon wedges on the side as well as a few bowl containing more green peas, vegan parmesan and black pepper.
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5 from 5 votes

Vegan Cauliflower Alfredo

This lemony cauliflower alfredo is easy to make and surprisingly very tasty. You only have to puree caulifower and combine it with a few simple ingredients to make this sauce very creamy and bursting with flavors.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course, Pasta, Sauce
Cuisine: American
Keyword: dairy-free, freezer-friendly, gluten-free, healthy, Low in fat, nut-free, Vegan
Servings: 4
Calories: 83kcal
Author: Jessica Laroche

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

Notes

  • Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition

Calories: 83kcal | Carbohydrates: 14g | Protein: 6g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.1g | Sodium: 646mg | Potassium: 570mg | Fiber: 5g | Sugar: 6g | Vitamin A: 92IU | Vitamin C: 70mg | Calcium: 98mg | Iron: 1mg