Vegan Cauliflower Alfredo

Bowl of pasta topped with cauliflower alfredo sauce and fresh parsley.

5 from 1 vote

Creamy 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. (Recipe makes enough sauce for one pound of pasta.)

Prep Time15

Cook Time15

Total Time30

Course: Pasta, sauce

Cuisine: Italian

Special diet: gluten-free option, nut-free option, soy-free option, vegan

Servings:

Calories: 83kcal

Author: Amy Katz

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)

US Customary - Metric

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

Notes

Nutrition facts are for the sauce only and do not include data for the pasta.

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.

Nutrition