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.
- 14 ounces (410 grams) cauliflower*
- 1 1/2 to 2 cups water (to cook cauliflower, cashews and garlic)
- 1/4 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
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.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauces
- Method: Stovetop & Blender
- Cuisine: Italian
Keywords: vegan white sauce, vegan alfredo sauce, cashew alfredo sauce, cauliflower, healthy vegan recipes, daniel fast recipes, oil free, no oil, gluten free