This cauliflower alfredo sauce is properly creamy without a single cashew or splash of plant milk. All you need is a blender and about half an hour to make the creamiest dairy-free alfredo!
If lo love creamy vegan pasta sauces, try my silken tofu pasta sauce and vegan white bean pasta sauce next!
Making Alfredo sauce out of cauliflower might sound like a gimmick for vegans to enjoy perhaps the most popular creamy pasta sauce in the world.
But a head of cauliflower really stand in for real butter and parmesan if you do it properly.
That's why I came up with this recipe that gets close enough that you will stop buying the jarred stuff that's marketed as vegan Alfredo.
Most cauliflower Alfredo recipes out there make you soak cashews to get that creamy effect, but I personally believe that you can achieve the same thing by using a bit of vegan butter to sauté your shallots in.
I then blend the cauliflower with just the right amount of liquid to get a super creamy sauce that's ready to use on your favorite pasta.
Why you'll love this cauliflower alfredo sauce
- It's super creamy without a single nut or any vegan milk or cream.
- All you need is one pan and a blender.
- It's on the table in under half an hour.
What you'll need
Linguine - Long, flat strands hold this sauce beautifully. Fettuccine or tagliatelle work just as well.
Vegan butter - Don't swap this for olive oil. It's the ingredient that makes the sauce taste like Alfredo rather than blended cauliflower.
Shallot - Sweeter and softer than onion, which matters a lot in a sauce you're going to blend completely smooth.
Garlic - Fresh, finely chopped is best. Adjust to your taste, I like it super garlicky!
Cauliflower - Cut into small florets so they cook through quickly and evenly. Frozen florets work fine here, straight from the bag.
Vegetable stock - This becomes the body of the sauce, so use one you'd happily drink. It never gets drained off.
Dijon mustard - Just a teaspoon, and you won't taste it as mustard. It just sharpens the sauce so it doesn't taste bland.
Nutritional yeast - For the cheesy note. If you'd rather, a couple of spoonfuls of my homemade vegan Parmesan does a similar job.
Pro tip
Be careful when blending the hot cauliflower mixture. It's always a good idea to allow it to cool for 5 minutes before blending.
How to make cauliflower alfredo sauce
This is a quick guide with step-by-step photos. For full ingredients and instructions, check out the recipe card below.
Melt the vegan butter in a large deep pan over medium heat. Add the shallot and cook for 2 to 3 minutes until softened. Stir in the garlic and red chilli flakes and cook for another minute.
Add the cauliflower florets and vegetable stock. Bring to a simmer, cover the pan and cook until softened. Meanwhile, cook the pasta according to package directions.
Transfer the entire contents of the pan to a blender, including all the liquid. Blend on high for 1 minute until completely smooth, then add the Dijon mustard, nutritional yeast, salt and black pepper. Blend for a few more seconds to combine.
Pour the sauce back into the pan and reheat for 1-2 minutes. Add the cooked linguine and toss well to combine.
Substitutions and variations
- Swap the linguine for fettuccine, tagliatelle or any short pasta with ridges.
- For a richer sauce, stir a few spoonfuls of my vegan cashew cream through at the end.
- Add wilted spinach, roasted broccoli or garden peas to the finished pasta if you'd like something green in it.
Helpful tips
- Make sure the cauliflower is cooked until completely soft. If it's not, you may end up with a gritty sauce.
- Add the Dijon and nutritional yeast only after the sauce is blended smooth. If you add them from the beginning and blend them for a full minute in hot liquid, they'll lose the flavor.
- A full-size jug blender gives a much smoother result than a stick blender for this recipe.
What to serve with cauliflower alfredo sauce
- Warm garlic bread or focaccia
- A sharp rocket and lemon salad
- Roasted tenderstem broccoli
Leftovers and storage
- Leftover sauce is brilliant spooned over roasted vegetables or baked into a pasta dish like my vegan butternut squash mac and cheese.
- Keep it in an airtight container in the fridge for up to 4 days. It thickens as it sits, which is normal.
- Reheat gently in a pan over low heat with a splash of stock or water, stirring until it loosens back up.
- The sauce freezes well on its own for up to 3 months. Thaw it overnight in the fridge, then reheat slowly and give it a good whisk.
If you've tried this cauliflower alfredo sauce recipe, please don't forget to rate it and leave a comment below! I'd love to hear what you thought.
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Cauliflower Alfredo Sauce
Ingredients
- 10 oz (300 g) linguine
- 2 tablespoons vegan butter
- 1 large shallot, diced
- 2 large garlic cloves, finely chopped
- ¼ teaspoon red chili flakes
- 1 pound (450 g) cauliflower florets
- 2 cups (500 ml) vegetable stock
- 1 teaspoon Dijon mustard
- 2 tablespoons nutritional yeast
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Melt the vegan butter in a large deep pan over medium heat. Add the shallot and cook for 2 to 3 minutes until softened.1 large shallot2 tablespoons vegan butter
- Stir in the garlic and red chilli flakes and cook for another minute until fragrant.2 large garlic cloves¼ teaspoon red chili flakes
- Add the cauliflower florets and vegetable stock. Bring to a simmer, cover the pan and cook for 12 to 15 minutes until you can slide knife into a floret with no resistance.1 pound cauliflower florets2 cups vegetable stock
- Meanwhile, bring a large pot of water to the boil and salt it generously. Cook the linguine until al dente according to the packet instructions. Reserve 1 cup of pasta water before draining.10 oz linguine
- Once the cauliflower is cooked, transfer the entire contents of the pan to a blender, including all the liquid. Blend on high for 1 minute until completely smooth.
- Add the Dijon mustard, nutritional yeast, salt and black pepper. Blend for a few more seconds to combine.1 teaspoon Dijon mustard2 tablespoons nutritional yeast½ teaspoon salt¼ teaspoon freshly ground black pepper
- Pour the sauce back into the pan and reheat for 1-2 minutes. Add the cooked linguine and toss well to combine. Season with salt and freshly ground pepper to taste. Loosen with a splash of the reserved pasta water if needed, then serve immediately.
Notes
- Make sure the cauliflower is cooked until completely soft. If it's not, you may end up with a gritty sauce.
- Add the Dijon and nutritional yeast only after the sauce is blended smooth. If you add them from the beginning and blend them for a full minute in hot liquid, they'll lose the flavor.
- A full-size jug blender gives a much smoother result than a stick blender for this recipe.
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