Easy Vegan Cauliflower Alfredo Sauce
This Easy Vegan Cauliflower Alfredo Sauce is creamy, made with wholesome ingredients, and ready in under 30 minutes. Perfect on pasta, roasted veggies, or even baked potatoes!*Note that From Start to Finish is an estimate for prepping and making the alfredo sauce, but does not include the time it takes to prepare your pasta or other entree. (If serving with pasta, I recommend letting your pasta cook while you prepare your Alfredo so everything is done around the same time!).
Ingredients
- 4 cups cauliflower florets (usually about half of a large head)
- ½ cup raw cashews
- ½ medium onion - roughly chopped
- 3 cloves garlic - minced
- ½ teaspoon salt
- ½ cup nondairy milk (I usually use almond milk)
- ½ cup veggie broth
- ⅓ cup nutritional yeast
- ¼ teaspoon dijon mustard
- 2 tablespoon lemon juice
Instructions
- Bring a large pot of water to a boil on the stovetop. Add your cauliflower florets, cashews, onion, and garlic. Allow to simmer for 8 minutes, or until the cauliflower can be very easily pierced with a fork.
- Drain the water. Add your cauliflower, cashews, onion, and garlic to a high powered blender. Add all other ingredients as well. Blend until very smooth. Add more salt to taste if desired.
- Add to pasta, pour on roasted veggies, toss onto baked potatoes, or whatever else your heart desires! (If adding to pasta you may want to add a few tablespoon of pasta water to the sauce so that it sticks to the noodles a bit better). Enjoy!
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