Creamy vegan cauliflower Alfredo pairs perfectly with your favorite pasta. This lightened up version of the classic sauce is smooth and silky without containing a drop of butter or dairy. Plus it's nut-free and ready in about 30 minutes.
For another creamy, nut-free pasta, try my vegan mac and cheese made with potatoes and carrots.
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Ingredients
- Cauliflower: You will need 5 cups of florets which is about 1 medium cauliflower.
- Olive oil: The oil in this recipe is used for sauteing the fresh garlic. If you prefer to make the sauce oil-free, you can use a little water or vegetable broth for sauteing, or simply use raw garlic if you don't mind the stronger taste.
- Non-dairy milk: You can use your favorite variety as long as it is plain unsweetened. I prefer soy milk.
- Fresh lemon: To add extra citrusy flavor, both the zest and the juice are used. If you only have bottled lemon juice, you will need 3 tablespoons. Taste the sauce and add more lemon juice as needed.
Please see the recipe card for the complete ingredients, measurements, and instructions.
How to make vegan cauliflower Alfredo
- In a small skillet, heat the olive oil over medium heat. Add the garlic and saute for about 30 seconds until fragrant. Be careful not to burn the garlic since that will make the sauce bitter.
- Cook the cauliflower in a pot of boiling water until fork-tender, then drain, reserving one cup of the cooking water. (You can also reserve the rest of the water for cooking the pasta.)
- In a high-speed blender, add the garlic, cauliflower, non-dairy milk, reserved cooking water, lemon juice, and lemon zest. Blend until completely smooth. Taste and add salt and pepper, then blend for a few more seconds.
- Pour the hot sauce over cooked pasta and serve immediately.
Serving suggestions
This recipe makes enough sauce for one pound of pasta. While alfredo is traditionally served with fettucine, you can use whatever shape of pasta you prefer such as penne or linguini. In addition, you can add sauteed mushrooms, spinach, or peas to the pasta before adding the sauce for extra color and flavor.
Or you can serve this cauliflower sauce over zucchini noodles or spaghetti squash. It's also delicious over baked potatoes and steamed vegetables.
It's wonderful with an Italian-style artichoke salad, avocado and hearts of palm salad, or your favorite green salad topped with green olive dressing.
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Love and Veggies,
Amy
📋 Recipe
Vegan Cauliflower Alfredo
Equipment
- high-speed blender
Ingredients
- 5 cups cauliflower florets, (about 1 medium cauliflower)
- 1 Tablespoon extra virgin olive oil
- 3 cloves garlic, minced
- ½ cup unsweetened plain non-dairy milk
- 1 lemon, zest and juice (about 3 Tablespoons)
- salt and pepper, to taste
- 12-16 ounces cooked pasta, for serving (optional)
- fresh parsley, minced, for serving (optional)
Instructions
- Bring a large pot of water to a boil.
- Meanwhile, in a small skillet, heat the olive oil over medium heat. Add the garlic and saute for about 30 seconds until fragrant. Be careful not to burn the garlic since that will make the sauce bitter. Remove from the heat and set aside.1 Tablespoon extra virgin olive oil, 3 cloves garlic
- Cook the cauliflower in the pot of boiling water until fork-tender, then drain, reserving one cup of the cooking water. (You can also reserve the rest of the water for cooking the pasta.)5 cups cauliflower florets
- In a high-speed blender, add the garlic, cauliflower, non-dairy milk, reserved cooking water, lemon juice, and lemon zest. Blend until completely smooth. Taste and add salt and pepper, then blend for a few more seconds.½ cup unsweetened plain non-dairy milk, 1 lemon, salt and pepper
- Pour the hot sauce over cooked pasta and toss well to coat. Garnish with parsley, if desired, and serve immediately.12-16 ounces cooked pasta, fresh parsley
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Notes
Nutrition
Nutritional information is an estimation.
BJ says
Can you use cauliflower rice instead of whole cauliflower for this recipe?
Amy Katz says
I haven't tried it myself, but I don't see why not.
Dawn Stewart says
I was so pleasantly surprised by this one. Any way I can incorporate veggies into my diet is a good thing and this does not taste like veggies! I always cook for my friend as well and even though I can't always tell him what "it's made from" he really liked it too, lol.
Amy Katz says
Thank you, Dawn! I'm so glad you both enjoyed it. 🙂