Easy Nut-Free Cauliflower Vegan Alfredo Sauce (no cashews!)

This Creamy Vegan Alfredo Sauce is what comfort food is all about. You’ll have dinner on the table in 30 minutes and your family will be asking for seconds!

You know the drill. Busy busy days. Crazy hungry kids and family. And you have no idea what’s for dinner.

Plus you really kinda wish you could go back to the olden (pre-vegan) days where you’d just open a jar of pasta sauce, pour it on pasta, and be good to go, right?!

Thankfully, I’ve got you covered, because I’m telling you, this Vegan Alfredo Sauce is not much harder than opening a jar of sauce. Just a couple more ingredients, about 10 minutes more, and you’ve got an easy weeknight dinner on the table!

Why You’ll Love this Vegan Alfredo Sauce

Besides the fact that your whole family will love this classic recipe, there’s so much to love.

• on the table in 30 minutes or less
• oh so creamy
• only a handful of ingredients
• perfect for busy weeknights

Ingredient Spotlight and Substitutions

You’ll be shocked to find that this creamy pasta sauce is only a handful of basic ingredients – ones you possibly have on hand right now! 

Cauliflower – Cauliflower florets are the base of this alfredo sauce. Once you cook them down to the point that they’re almost falling apart and super tender, they will blend uber smooth to make the best creamiest sauce ever.

Unsweetened Almond Milk – For this sauce, I use a unsweetened almond milk, but you can use any neutral non-dairy milk that you like as long as its unsweetened. Soy or rice milks would be good substitutions.

Dairy-Free Butter – In this recipe, I used Earth Balance dairy free butter, but I’ve also had success with Miyokos brand. Really any dairy-free butter will be perfect here.

Step-by-Step Instructions for Vegan Alfredo Sauce

Full ingredient amounts and in-depth details are at the bottom of the post in a printable recipe card.

1. In a large pan, at medium heat, saute minced garlic with vegan butter for 30-60 seconds until fragrant.
2. Add garlic butter to a high-speed blender and set aside.

3. To the same pan, add the vegetable broth and cauliflower florets. Bring to a boil. Cover and cook for 7-10 minutes until cauliflower is very tender.

4. Using a slotted spoon, remove cauliflower and add it to the blender along with the garlic butter. Also remove 1 cup of the vegetable broth from the pan and add to the blender.

5. Additionally, add salt, pepper, and almond milk to the blender.

6. Blend on high speed until mixture is smooth and to your liking. Add more broth as needed. Taste and adjust salt and pepper to your liking.

7. Pour over cooked fettuccine or other pasta of your choice. Top with vegan Parmesan and fresh ground pepper.

Insider Pro Tips

Add veggies

This pasta sauce is perfect on its own, but I love amping it up with more veggies and nutrients.

I like to add a steamer basket into the pan after I’ve removed the cauliflower and there’s just broth left. Then just add broccoli florets, mushrooms, asparagus, or whatever you may have on hand. Steam for a few minutes until fork tender, discard the broth, and add veggies into the pasta and sauce. Super simple!

Vegan Alfredo Sauce FAQs

What would you serve with this vegan alfredo recipe?

I’d probably serve a salad or veggie side with this pasta to keep it a bit lighter. I personally love my Spiced Chickpea Salad, Cold Green Bean Salad or Boiled Broccoli.

And probably for dessert, this would be perfect with something like my vegan chocolate fondue (which can totally be made right in the slow cooker) for an extra special treat. Or maybe my Rainbow Fruit Nachos.

Now that you know how to easy it is to make this Vegan Alfredo Sauce, please give it a 🌟🌟🌟🌟🌟 rating below and comment letting me know how it turned out for you.

Vegan Alfredo Sauce

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This Creamy Vegan Alfredo Sauce is what comfort food is all about. You’ll have dinner on the table in 30 minutes and your family will be asking for seconds!

Holly Waterfall

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Ingredients

• 8 cloves garlic minced
• 2 Tablespoons vegan butter
• 6 cups vegetable broth
• 5-6 cups cauliflower florets
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup unsweetened almond milk
• 16 ounces cooked fettuccine

Instructions

• In large pan, at medium heat, saute 8 cloves of minced garlic with butter for 30-60 seconds until fragrant.
• Add garlic butter to a high-speed blender and set aside.
• To the same pan, add vegetable broth and cauliflower florets and bring to a boil. Cover and cook for 7-10 minutes until cauliflower is very tender.
• With a slotted spoon, remove cauliflower and add it to the blender with the garlic butter. Also remove 1 cup vegetable broth from the pan and add to the blender.
• Additionally, add salt, pepper, and almond milk. Blend on high speed until mixture is smooth and to your liking. Add more broth as needed. Taste and adjust salt and pepper to your liking.
• Pour over cooked fettuccine or other pasta of your choice.
• Top with vegan Parmesan and fresh ground pepper.

Notes

Add Veggies – 

This pasta sauce is perfect on its own, but I love amping it up with more veggies and nutrients. I like to add a steamer basket into the pan after I’ve removed the cauliflower and there’s just broth left. Then just add broccoli florets, mushrooms, asparagus, or whatever you may have on hand. Steam for a few minutes until fork tender, discard the broth, and add veggies into the pasta and sauce. Super simple!

 

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