Name: Vegan Cauliflower Alfredo Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 3 tablespoons broth or water, (or 2 teaspoons olive oil); 1/2 onion (chopped); 4 cloves garlic (minced); 1/2 teaspoon dried oregano; 4 cups cauliflower, (about 1 small head, chopped); 1 cup vegetable broth; 2 tablespoons nutritional yeast; 2-3 tesapoons lemon juice (to taste); 1/2 cup non-dairy milk; 1/2 teaspoon sea salt (or more to taste)

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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.

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Ingredients
How to make vegan cauliflower alfredo sauce
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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.

Please refer to the recipe card below for the full list of ingredients and detailed instructions.

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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📖 Recipe

Vegan Cauliflower Alfredo Sauce

Vegan Cauliflower Alfredo Sauce is a healthy alternative to traditional alfredo. This sauce is rich, creamy and delicious poured on top of pasta, veggies or rice.

4.43 from 7 votes

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Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: cups

Author: Maggie

Ingredients

3 tablespoons broth or water, or 2 teaspoons olive oil
½ onion chopped
4 cloves garlic minced
½ teaspoon dried oregano
4 cups cauliflower, about 1 small head, chopped
1 cup vegetable broth
2 tablespoons nutritional yeast
2-3 tesapoons lemon juice to taste
½ cup non-dairy milk
½ teaspoon sea salt or more to taste

Instructions

Saute the 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. 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 desired consistency if necessary. The sauce is now ready to use as you please. Some of my favorite things to use this sauce on are pasta, vegetables or as a sauce on pizza. Enjoy!

Did you make this recipe? Share your experience! Mention @AlternativeDish on Instagram or Facebook, or drop a comment below—I'd love to hear from you!

Nutrition

This sauce would be fabulous on roasted broccoli with quinoa in place of or combined with the roasted red pepper sauce. This also makes a great sauce for my gluten free pizza crust. Get creative and slather it on just about anything. What will you use this sauce for?