This healthy vegan alfredo sauce is amazing! Made with whole plant food ingredients, this creamy, delicious vegan white sauce is gluten-free, oil-free, and can be made in under 30 minutes.
This fast, easy cauliflower and cashew pasta sauce is the perfect base for a healthy vegan fettuccini alfredo. It's also the foundation vegan white sauce for a spicy vegan rasta pasta.
What is this vegan alfredo sauce made of?
- Cauliflower
- Cashews
- Garlic
- Miso paste (yellow or white)
- Plain, unsweetened soymilk
- Lemon
- Nutritional yeast
- Dijon mustard
- Nutmeg (optional)
How to make this vegan white sauce
Chop cauliflower into large florets.
Bring a medium pot of water to a boil.
Add cauliflower florets, raw cashews, and whole garlic cloves to a medium pot with a lid and boil (steam) over medium-high heat for 7 to 8 minutes. Strain and add to a high-speed blender with all other ingredients.
Remove the vent cap on the lid of the blender (so the heat can escape). Place a clean kitchen towel over the lid and blend at high speed for about 30 to 45 seconds or until smooth and creamy—salt and pepper to taste.
Enjoy this vegan alfredo sauce with pasta topped with fresh parsley, pour it on a baked potato with chives, or use it to make vegan rasta pasta.
You can pour the sauce from the blender directly over the pasta. Or, transfer it to a small saucepan and warm it just before using.
Leftovers keep well in an airtight container in the refrigerator for up to four days.
Check out these other tasty sauce recipes
We hope you love this vegan alfredo sauce recipe. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!
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Vegan Alfredo Sauce
- Total Time: 15 minutes
- Yield: 4 1x
- Diet: Vegan
Description
This healthy, vegan alfredo sauce is amazing! Made with whole plant food ingredients, it's gluten-free, oil-free, and can be made in under 30 minutes.
Ingredients
- 14 ounces (410 grams) cauliflower*
- 1 ½ to 2 cups water (to cook cauliflower, cashews and garlic)
- ¼ cup raw cashews
- 2 cloves garlic, whole
- 2 tsp miso paste, yellow or white
- 1 cup soymilk, plain and unsweetened
- 2 Tbsp lemon juice
- 1 Tbsp nutritional yeast
- 1 tsp Dijon mustard
- pinch of ground nutmeg (optional)
*Note:14 ounces is about half of a large head of cauliflower
Instructions
Chop cauliflower into large florets.
Bring a medium pot of water to a boil.
Add cauliflower florets, raw cashews, and whole garlic cloves to a medium pot with a lid and boil (steam) over medium-high heat for 7 to 8 minutes. Strain and add to a high-speed blender with all other ingredients.
Remove the vent cap on the lid of the blender (so the heat can escape). Place a clean kitchen towel over the lid and blend at high speed for about 30 to 45 seconds or until smooth and creamy—salt and pepper to taste.
Enjoy this vegan alfredo sauce with pasta topped with fresh parsley, pour it on a baked potato with chives, or use it to make vegan rasta pasta.
Leftovers keep well in an air-tight container in the refrigerator for up to 4 days.
Notes
EQUIPMENT / SUPPLIES
- Medium pot with lid
- Knife
- Cutting board
- Measuring cup
- Measuring spoons
- Strainer
- High-speed blender
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauces
- Method: Stovetop & Blender
- Cuisine: Italian
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Nina Jones
This sauce is phenomenal. I did add a little extra garlic because I am a garlic lover. I loved this completely guilt free "I am accidentally eating cauliflower" recipe.
Gigi & Sersie
Lol! That's awesome. 🙂 Yes it's a sneaky way to add some cruciferous vegetables to the plate.