This recipe originally appeared on my other site: Simply Whisked.
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Why I love this cauliflower alfredo sauce recipe
I love a good creamy pasta sauce, and I have a feeling most of you do, too, since dairy free alfredo sauce is one of my most popular recipes to date.
But, I know it’s not for everyone because it contains nuts. So I wanted to make a vegan alfredo sauce that’s safe for those people, and in doing so, I created an alfredo sauce that’s actually healthier than my previous recipe.
To make it super easy, I use frozen riced cauliflower. It cuts the prep time in half, and one package gives you the exact amount of cauliflower you need, so you don’t end up with half a head of cauliflower leftover.
Here’s what you’ll need to make it
About the ingredients
I based this recipe on my creamy butternut squash mac and cheese, but I swapped the coconut milk for unsweetened coconut yogurt which gives it a just the right amount of tang which mimics the flavor of traditional dairy.
It’s one of my favorite dairy free ingredients, and I’ve been using it in so much lately. I normally buy this container from So Delicious (not sponsored, I just love the product).
How to make cauliflower alfredo sauce
Steam your cauliflower. Cook the riced cauliflower according to the directions on the package. If you prefer to rice your own if you prefer, you can. Just make sure to steam until soft.
Blend the sauce. Add the cooked cauliflower and the remaining ingredients to a food processor and puree until smooth. I’ve found that it doesn’t get 100% smooth, but the longer let it work, the smoother you can get it.
Toss with pasta. Prepare your pasta according to the package directions in salted water. When it’s cooked, reserve some pasta water and drain the pasta.
Add the prepared sauce to the pasta and toss to coat it. If you need to, add a bit of pasta water to loosen the sauce up.
More creamy pasta recipes you’ll love:Print
This cauliflower alfredo sauce recipe couldn’t be easier to make, and it’s a great healthy alternative to traditional alfredo sauce. It’s vegan and nut free, but it’s still creamy and full of flavor. Plus, it’s ready in just 10 minutes!
- 1 12-ounce package frozen riced cauliflower
- 3/4 cup unsweetened coconut yogurt
- 1/3 cup unsweetened oat milk
- 4 teaspoons nutritional yeast
- 1 tablespoon minced garlic (or 2 large cloves, peeled)
- 1 tablespoon vegan buttery spread
- 1 teaspoon salt
- Prepare frozen riced cauliflower according to package directions. Transfer to a food processor bowl.
- Add the remaining ingredients and process until smooth.
- Makes enough for 1 pound of pasta or 8 servings.
- Feel free to substitute any unsweetened dairy free milk (or dairy if that works for you)
- Serving Size:
- Calories: 37
- Sugar: 1.1 g
- Sodium: 325.8 mg
- Fat: 2.2 g
- Saturated Fat: 1.1 g
- Carbohydrates: 4.3 g
- Fiber: 1.4 g
- Protein: 1.3 g
- Cholesterol: 0.4 mg
Keywords: dairy free alfredo sauce, egg free, vegan, gluten free option, cauliflower, healthy, pasta sauce, pasta