The vegan alfredo sauce is made with cauliflower, cashews and nutritional yeast for a simple dairy-free pasta topping that comes together in 20-minutes or less!
Course
Sauce
Keyword
Vegan Alfredo Sauce
Prep Time5minutes
Cook Time20minutes
Servings6servings
Calories136kcal
AuthorNatalie Rizzo, MS, RD
Ingredients
1/2cupraw cashews
1/2head of cauliflowercut into florets
2tablespoonolive oildivided
½small white onionchopped
2garlic clovesminced
½cupnutritional yeastor parmesan cheese
¾cupplain unsweetened almond milk
½teaspoonsalt
1/4teaspoonblack pepper
Salt + pepper
Instructions
Add the cashews to a pot and cover with water. Boil for 20 minutes. Drain the water and set aside.*
While the cashews boil, boil about 4 cups of water in a large pot. Add cauliflower to pot, cook for 7 minutes or until tender.
While cauliflower cooks, heat a medium sized pan with 1 tablespoon of olive oil. Place onion and garlic cloves in a heated pan, saute until translucent.
Place cooked cauliflower, soaked cashews, onion, garlic, 1 tablespoon of olive oil, cheese of choice, almond milk, salt and pepper in a food processor. Puree until smooth.
Serve over pasta or rice.
Recipe Notes
*Instead of boiling the cashews, you can soak them in water overnight.
Nutrition Facts
Vegan Cauliflower Alfredo Sauce
Amount Per Serving (0.5 cup)
Calories 136Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Sodium 251mg11%
Potassium 301mg9%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 2g2%
Protein 5g10%
Vitamin C 24mg29%
Calcium 56mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.