Vegan Cauliflower Alfredo

A rich and creamy vegan cauliflower alfredo sauce made without cream or cheese. This creamy dairy free pasta sauce is so delicious, you'd never know it's made with hidden vegetables.

Course Main Course

Cuisine Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 688kcal

Author Sally

Cost $1.72 per serve

Equipment

blender

Ingredients

500 grams fettuccine pasta
2 cups cooked chopped cauliflower see notes
1 cup raw cashews soaked in boiling water for 30-60 minutes, then drained
½ cup vegetable stock
½ cup oat milk
1 tablespoon lemon juice
¼ cup nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sea salt plus more to taste
¼ teaspoon black pepper
Chilli flakes and chopped parsley for garnish

Instructions

Cook the fettuccine according to the package directions. Once cooked, drain the pasta, reserving 1 cup of the pasta water, and place the drained pasta back into the pot.
In a high-speed blender, combine the cooked cauliflower, soaked and drained cashews, vegetable stock, oat milk, lemon juice, nutritional yeast, garlic powder, onion powder, sea salt, and black pepper. Blend for 2-3 minutes until the mixture is super creamy.
Pour the creamy sauce over the cooked pasta in the pot. Mix well to combine. If the sauce is too thick, add some of the reserved pasta water to thin it out. Adjust the seasoning with additional salt and pepper if needed. Serve the pasta in bowls, garnishing with chilli flakes and chopped fresh parsley.

Video

Notes

To cook the cauliflower, boil it in water on the stove for about 10 minutes or until soft. Drain and set aside until ready to use.

After soaking in boiling water, the cashews should blend into a creamy consistency. If your blender isn't powerful enough and the sauce is grainy, try soaking the nuts overnight instead.

To reheat, add a splash of oat milk and heat over the stove until creamy.

Nutrition