Vegan Cauliflower Alfredo

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 30 minutes!

While tomato-based angel hair pomodoro and cherry tomato penne are my usual go-to vegan pasta recipes, sometimes I'm in the mood for something more comforting and decadent.

I often turn to my favorite dairy-free lemon cream sauce. But since it's made with cashews, it's on the heavy side, and those with tree-nut allergies have to avoid it.

And that's where this Vegan Cauliflower Alfredo recipe comes in. When you taste it, it's hard to believe it's low-fat, dairy-free, and nut-free!

Jump to:

• Why you'll love this recipe
• Ingredients
• Variations
• Instructions
• Serving suggestions
• Storing and freezing
• More vegan cauliflower recipes
• 📋 Recipe
• 💬 Comments

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.

Variations

• For a cheesier flavor, add a few tablespoons of nutritional yeast. Or try a vegan Parmesan alternative such as the ones made by Violife or Follow Your Heart.
• Sprinkle in some freshly grated nutmeg, which is a component in a classic béchamel sauce.
• For a little spice, add some crushed red pepper flakes when serving.
• In place of the optional parsley garnish, try other fresh herbs you enjoy such as basil, oregano, or tarragon.

Instructions

1. 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.
2. 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.)
3. 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.
4. 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.

Storing and freezing

Leftover sauce can be refrigerated in an airtight container for 2 to 3 days or frozen for up to 3 months. Freeze in mason jars or glass containers with lids. Be sure to allow a little room at the top since the liquid will expand when frozen.

To reheat, first defrost the frozen container of sauce in the refrigerator overnight. Then reheat it in a pot on the stove or in a microwave-safe bowl.

More vegan cauliflower recipes

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