Vegan Cauliflower Alfredo Sauce
Creamy and garlicky alfredo sauce made from cauliflower (no cashews! no flour! no nutritional yeast!). This vegan cauliflower alfredo sauce is a whole food plant-based, oil-free pasta sauce for fettuccini alfredo or creamy white shells.
Servings: 4
Calories: 44kcal
Cost: $3
Equipment
- High speed blender I use Blendtec
Ingredients
- 2 pounds cauliflower broken into florets/pieces (1 large cauliflower or 9 cups fresh or frozen)
- 2-3 cloves garlic whole
- ½ cup almond milk unsweetened, plain (or other plain plant-based milk)
- ½ teaspoon sea salt
- ⅛ teaspoon black pepper
- 1 pinch ground nutmeg optional
Instructions
Stovetop Instructions
- Add cauliflower and garlic cloves to stockpot and cover with water. Boil over high heat until cauliflower is fork tender. (For a stronger garlic flavor, don't boil it. Instead, add it straight to the blender in the next step.)2 pounds cauliflower, 2-3 cloves garlic
- Drain cauliflower and add to blender, along with remaining ingredients. Blend for about 60 seconds, or until completely pureed and smooth. Taste and add additional salt and/or pepper, as needed. If the sauce is too thick, add more milk.½ cup almond milk, ½ teaspoon sea salt, ⅛ teaspoon black pepper, 1 pinch ground nutmeg
- Serve tossed with cooked pasta (fettuccini, linguini, macaroni, rigatoni are all good options).
Instant Pot Instructions
- Add cauliflower, garlic cloves and ½ cup of water to Instant Pot insert. (For a stronger garlic flavor, add the raw garlic straight into the blender instead.) Cover Instant Pot and lock lid and set the vent to "Sealing".2 pounds cauliflower, 2-3 cloves garlic
- Press "Steam" function and set to 2 minutes.
- When it's done steaming, allow to naturally release pressure for 5 minutes. Then, using a long spoon, turn the vent to "venting". Be careful of the steam!
- Open lid and add remaining ingredients to Instant Pot.½ cup almond milk, ½ teaspoon sea salt, ⅛ teaspoon black pepper, 1 pinch ground nutmeg
- Blend sauce until smooth with an immersion blender. You may need to remove the insert and tilt it to one side to prevent splashes. Or, transfer all ingredients to a blender and blend until smooth. If the sauce is too thick, add more milk.
- Serve tossed with pasta (fettuccini, linguini, macaroni, shells, rigatoni).
Video
Notes
This sauce recipe will make about 5 cups of sauce, enough to generously coat one pound of pasta.
This is delicious with sautéed mushrooms, peas, asparagus or broccoli.
The small pinch of ground nutmeg is optional, but traditional in European white bechamel type sauces.
Nutrition
Serving: 1portion | Calories: 44kcal | Carbohydrates: 8g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 375mg | Potassium: 438mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 70mg | Calcium: 73mg | Iron: 1mg
