I remember the first night I made this Vegan Cauliflower Alfredo Pasta. It was one of those evenings when the fridge looked uninspiring, I was tired, and all I craved was something cozy and creamy without wrecking my wellness streak.
Toddler was underfoot, sniffing around as usual, and I just needed a win. That’s when this recipe happened. Simple ingredients, real flavor, and that velvety Alfredo texture I thought I had to give up. This pasta is a little magic trick I’ve come back to again and again, and now it’s yours too.
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How to Make Vegan Cauliflower Alfredo Pasta
Okay, this sauce, wow. It comes together way faster than you’d think. Cauliflower is the secret. Yep, cauliflower! Start by cutting your cauliflower into smaller pieces (smaller bits steam faster, and you’re hungry right?). Toss it in a pot with a couple cups of veggie broth. Simmer till fork-tender – that’s maybe 10-12 minutes if you’re lucky.
Drain it, but save a bit of that veggie broth. Now everything good goes into a blender: steamed cauliflower, cashews (soaked if you have time, but honestly I don’t always), a pinch of garlic, nutritional yeast, and a squeeze of lemon. Season with salt, pepper, maybe a love tap of nutmeg if you’re feeling fancy. Blitz until creamy. See that? You’ve basically built a five-star vegan Alfredo with a handful of pantry ingredients. If the sauce is too thick, splash in your reserved broth. Taste test with a spoon (or just swipe a finger, we won’t tell). Slather it on pasta – absolute dream.
Make sure you really blend it until super creamy – any graininess can be fixed with more blending or a splash more broth.
Need a go-to comfort dish? This Vegan Chickpea Curry is creamy, flavorful, and perfect for busy weeknights.
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Vegan Cauliflower Alfredo Pasta
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A rich and creamy vegan pasta dish made with cauliflower, perfect for satisfying your cravings without dairy.
Ingredients
- 1 head of cauliflower, cut into smaller pieces
- 2 cups vegetable broth
- 1/2 cup cashews (soaked if possible)
- 1 clove garlic
- 1/4 cup nutritional yeast
- 1 tbsp lemon juice
- Salt and pepper, to taste
- Pinch of nutmeg (optional)
- Pasta of choice
Instructions
- In a pot, combine the cauliflower and vegetable broth, and simmer until fork-tender, about 10-12 minutes.
- Drain the cauliflower, reserving some broth, and transfer it to a blender.
- Add cashews, garlic, nutritional yeast, lemon juice, salt, pepper, and nutmeg to the blender.
- Blend until creamy, adding reserved broth if sauce is too thick.
- Cook pasta according to package instructions.
- Mix the pasta with the creamy cauliflower Alfredo sauce and serve immediately.
Notes
Store leftovers in the fridge for up to 4 days. Reheat with a splash of water or non-dairy milk to maintain creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Blending and Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Vegan, Pasta, Cauliflower, Alfredo, Comfort Food, Plant-based
What Does Cauliflower Alfredo Sauce Taste Like?
Full honesty? It kind of blew my mind first time I tried it. Cauliflower Alfredo sauce tastes shockingly like the dairy version, only lighter. The cauliflower brings a gentle sweetness. It’s not too “veggie” tasting, so don’t worry it’ll taste like boiled produce. When you mix in garlic, nutritional yeast, and those cashews, the flavor becomes deep and rounded…like a creamy, garlicky, slightly nutty wonder.
If you’ve ever had classic cream-based Alfredo, you’ll recognize that velvety, savory vibe, just with a lightness that genuinely makes you want seconds. You might not fool a die-hard dairy lover, but you’ll totally impress your vegan pals. Even kids (mine included) go nuts for this sauce. Not kidding! If you want to bring it up a notch, try adding roasted garlic or a pinch of smoked paprika for little extra wow.
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What to Serve with Vegan Cauliflower Alfredo Pasta
Sometimes you just want that creamy pasta, but hey, maybe you need a little something on the side? Here are a few tasty ideas:
- Vegan garlic bread – crispy, garlicky, can’t go wrong.
- Roasted broccoli or asparagus, for those green vibes.
- Crumbled vegan sausage or sautéed mushrooms to bulk things up.
- And, uh, maybe a nice green salad to keep yourself honest.
Another little trick: toss in some sun-dried tomatoes or peas right into the pasta. This sauce is like, friends with everybody.
For something ultra-savory and satisfying, try this rich and creamy Vegan Mushroom Stroganoff.
How Long Does Cauliflower Alfredo Last?
So, say you get wild and make too much, or you’re a meal prep fan – good news! Cauliflower Alfredo keeps in the fridge for about 4 days. Honestly, it gets even better as it sits. When you reheat, add a little splash of water or non-dairy milk since it thickens up once cold. Store in an airtight container to keep things fresh.
In case you’re all about the facts, here’s a quick guide:
| Storage | How Long | Best Method | Tips |
|---|---|---|---|
| Fridge | Up to 4 days | Airtight container | Add liquid to reheat |
| Freezer | Up to 2 months | Freezer-safe jar | Thaw slowly for best texture |
Don’t try microwaving straight from the freezer – let it thaw out first, or you’ll just get sad, lumpy sauce.
Troubleshooting Vegan Cauliflower Alfredo Pasta
Let’s be real, sometimes things get weird in the kitchen. If your sauce turns out too thick? Just add a splash of veggie broth (slowly though, don’t go nuts). Too thin? A handful more steamed cauliflower or cashews, blended in, thickens things right up.
If the sauce tastes bland, you probably just need more salt, maybe another punch of garlic, or even a dash more lemon. Texture feeling off? It really needs to be blended till totally smooth. Don’t skip this part (immersion blenders are fine but not the best, use a proper blender if you can). Oh, and if it goes a little grainy, that is usually the cashews, so soak them longer next time if that bugs you.
Last tip: taste as you go. That’s what makes your Alfredo your own, you know? Play around. You’ll get it dialed in for your taste soon enough.
FAQ
Can I skip the cashews?
Totally – sub in sunflower seeds or even plain silken tofu for a nut free version.
Can I use frozen cauliflower?
Works just dandy! Just steam longer until it’s soft enough to blitz.
How do I make it extra cheesy?
Bump up the nutritional yeast or add a couple spoonfuls of vegan cream cheese.
What pasta shape is best?
Fettuccine’s classic but any shape is cool…even penne or shells.
Can I reheat it in the microwave?
For sure, just don’t forget to stir and add a splash of water so it stays creamy.
Go Make the Creamiest Vegan Dinner Tonight
So that’s the cozy bowl that saves my weeknights, fills me up, and still keeps things feeling light and wholesome. Vegan Cauliflower Alfredo Pasta is everything I love about food, comforting, easy, and made with ingredients you actually trust. I hope it finds a place in your routine too. And if you’re in the mood for more feel-good meals, come hang out in my kitchen anytime. Toddler and I will be right here, chasing crumbs and cooking up joy.
