Vegan Cauliflower Alfredo Sauce

Vegan Cauliflower Alfredo Sauce is rich, creamy, and packed full of nutrition. This sauce is delicious on pasta, pizza, or drizzled over roasted veggies and rice. This cauliflower alfredo sauce is a versatile recipe you definitely want in your repertoire.

If you've never heard me swoon about cauliflower before, here's your chance! Aren't you lucky? Cauliflower, just like chickpeas, is sneaky and magical. You can blend it into just about anything to squeeze some extra veggies into your diet, like in smoky cauliflower tacos or cauliflower ceviche.

My personal favorite is cauliflower "oatmeal", in which you substitute all the oats for riced cauliflower. I've had a full-on cauliflower hater say she loved it; needless to say, cauliflower is sneaky.

Ingredients

Here's what you will need to make cauliflower alfredo sauce:

• Cauliflower is the star of the show and transforms into a creamy sauce!
• Vegetable Broth to cook the cauliflower while infusing it with flavor.
• Onion and Garlic add to the flavor.
• Salt and Oregano to bring together the classic alfredo seasonings.
• Nutritional Yeast to give a cheesy flavor.
• Lemon Juice boosts the flavor and gives a fresh feel.
• Non-Dairy Milk for that creamy quality.

How to make vegan cauliflower alfredo sauce

This vegan alfredo sauce comes together fairly quickly for a healthy weeknight dinner. In fact, once you have your veggies chopped, you could boil water for fettuccine noodles and make the sauce simultaneously. Dinner on the table in 30 minutes or less. Dang that's fast!

Side note, I have just learned how to saute veggies without oil, and I am totally hooked. I'll include instructions for both oil sauteing and no-oil sauteing.

First, saute your onion over medium heat in a few tablespoons of veggie broth, or a couple teaspoons of oil. Saute until lightly browned and softened, adding a little more broth if necessary to keep the onion from sticking to the bottom of the pan.

Next, add garlic and oregano and saute for about 30 seconds more. Add cauliflower and broth, bring to a boil, cover, and simmer for about 10 minutes. Cauliflower is done when it breaks apart easily when pierced with a fork.

Once the cauliflower is tender, add the entire contents of the pan to a blender. Add nutritional yeast, lemon juice, non-dairy milk, and salt. Blend until completely smooth and creamy. Add a little more milk to reach the desired consistency if necessary. Done!

The sauce is now ready to use as you please. My absolute favorite way to use this sauce is on pasta with some sauteed mushrooms and broccoli. That might be my favorite meal in the universe right there.

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