This Vegan Cauliflower Alfredo is a creamy, indulgent pasta dish that feels comforting yet wholesome.
Made entirely from plant-based ingredients, it’s rich in fiber, protein, and healthy fats from cashews while staying low in saturated fat.
The smooth cauliflower-cashew sauce delivers a velvety texture without dairy, making it a quick, easy, and satisfying weeknight meal that’s perfect for meal prep or guilt-free comfort food cravings.
Vegan Cauliflower Alfredo
Equipment
- 1 High-Speed Blender
- 1-Large pot
- 1 strainer
- 1 Measuring cup set
- 1 cooking spoon
Ingredients
- 500 g fettuccine pasta
- 2 cups cooked cauliflower florets chopped
- 1 cup raw cashews soaked in boiling water for 30–60 minutes and drained
- ½ cup vegetable stock
- ½ cup unsweetened oat milk
- 1 tablespoon fresh lemon juice
- ¼ cup nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sea salt plus extra to taste
- ¼ teaspoon ground black pepper
- Chili flakes and chopped parsley for garnish
Instructions
- Prepare and Boil the Pasta: Begin by filling a large pot with water and bringing it to a rolling boil over high heat. Add a generous pinch of sea salt to season the water — this enhances the pasta’s flavor from within. Once boiling, gently add the fettuccine pasta and stir occasionally to prevent it from sticking together. Cook the pasta according to the package directions until al dente, meaning tender but with a slight bite in the center. When done, carefully drain the pasta using a strainer, but be sure to reserve about 1 cup of the starchy pasta water before draining completely. This reserved water will be your secret weapon for adjusting the sauce’s consistency later. Transfer the drained pasta back into the pot and set it aside, covered, to keep warm.
- Cook the Cauliflower to Tender Perfection: While the pasta is cooking, prepare the cauliflower. Chop the cauliflower into small florets so they cook evenly and quickly. Place the florets in a medium pot of boiling water and cook for about 10 minutes, or until they’re fork-tender and soft enough to blend smoothly. Drain the cauliflower thoroughly to remove excess water — any leftover moisture could dilute your sauce. Allow it to cool for a few minutes while you prepare the remaining ingredients.
- Soften the Cashews for Creaminess: The cashews play a key role in achieving the rich, velvety texture of this Alfredo sauce. If you haven’t already done so, soak the raw cashews in boiling water for 30–60 minutes, then drain them completely. Soaking softens the nuts, allowing them to blend seamlessly into a smooth, creamy consistency. For an ultra-silky texture, you can even soak them overnight in cool water, then rinse before blending.
- Blend the Creamy Alfredo Sauce: Now it’s time to create the heart of this dish — the luscious vegan Alfredo sauce. In a high-speed blender, combine the cooked cauliflower, soaked and drained cashews, vegetable stock, oat milk, lemon juice, nutritional yeast, garlic powder, onion powder, sea salt, and black pepper. Start blending on low speed to combine the ingredients, then gradually increase to high speed. Blend for 2 to 3 minutes, pausing occasionally to scrape down the sides if needed. Continue blending until the mixture is perfectly smooth and luxuriously creamy, with no visible lumps or grainy texture. The sauce should have a consistency similar to traditional Alfredo — thick but pourable.
- Combine the Sauce with the Pasta: Pour the freshly blended cauliflower-cashew sauce over the warm, cooked pasta in the pot. Using a large spoon or tongs, gently toss the pasta until every strand is evenly coated with the creamy sauce. Take your time here — thorough mixing ensures every bite tastes rich and flavorful. If the sauce feels too thick or heavy, gradually stir in a few tablespoons of the reserved pasta water at a time until you reach your desired consistency. The starchy water helps the sauce cling beautifully to the pasta while keeping it silky and smooth.
- Adjust Seasoning to Taste: Once the pasta and sauce are fully combined, give it a taste test. Adjust the seasoning by adding more salt, pepper, or lemon juice as needed to balance the flavors. For a touch of extra umami depth, you can also sprinkle in a little more nutritional yeast. This step ensures the sauce has the perfect balance of savory, tangy, and creamy notes before serving.
- Serve and Garnish with Style: Divide the creamy vegan fettuccine Alfredo among serving bowls or plates. Sprinkle a pinch of chili flakes for subtle heat and a pop of color. Finish with a generous handful of chopped fresh parsley for a bright, fresh contrast to the rich sauce. You can also drizzle a few drops of olive oil on top for added shine and richness. Serve immediately while warm for the most satisfying texture and flavor.
- Reheat and Refresh for Later Enjoyment: If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of oat milk or water to loosen the sauce, as it thickens once chilled. Warm it gently on the stovetop over low heat, stirring constantly until it returns to its creamy consistency. Avoid overheating to prevent the sauce from separating or drying out.
Notes
- When cooking the pasta, always reserve some of the starchy cooking water. This liquid is essential for adjusting the sauce’s consistency and helping it cling perfectly to each strand of fettuccine.
- Soaking the cashews is crucial for achieving a smooth, velvety sauce. If your blender isn’t high-speed, soaking them overnight can make a dramatic difference in texture.
- The cauliflower can be roasted instead of boiled for a slightly nutty, caramelized flavor. Simply roast at 200°C (400°F) for 20–25 minutes until tender before blending.
- Nutritional yeast adds that cheesy umami flavor without dairy. If you prefer a milder taste, start with half the amount and adjust to your liking.
- For reheating leftovers, always add a splash of oat milk or water to prevent the sauce from thickening too much. Heat gently on the stovetop for best results.
Chef’s Secrets: Tricks For Creamy Sauce
To achieve the ultimate creaminess, start by blending the sauce on low speed and gradually increase to high, giving the ingredients time to emulsify.
For an extra depth of flavor, a small squeeze of lemon juice brightens the sauce and balances the richness of the cashews.
Always taste and adjust seasoning at the end — a pinch of salt or a hint more garlic can elevate the dish significantly.
Additionally, using reserved pasta water instead of plain water to thin the sauce ensures it remains silky and clings beautifully to the fettuccine.
Serving Suggestions: How To Present Perfectly
This creamy vegan Alfredo pairs wonderfully with lightly steamed vegetables, such as broccoli, green beans, or spinach, adding both color and extra nutrition to the plate.
Garnish with fresh parsley, a sprinkle of chili flakes, or a few toasted pine nuts for texture and visual appeal.
Serve immediately for the creamiest results, or present it in shallow bowls for a restaurant-style feel.
A crisp side salad or garlic bread complements the pasta nicely, making it a complete, satisfying meal.
Storage Tips: Keeping Sauce Fresh Longer
Store any leftover pasta in an airtight container in the refrigerator for up to 3 days.
The sauce thickens when chilled, so gently reheat it on the stovetop over low heat, adding a splash of oat milk or water to restore its creamy texture.
For longer storage, the sauce can be frozen separately in a freezer-safe container for up to 2 months.
Allow it to thaw overnight in the fridge before reheating, stirring occasionally to maintain smoothness.
Avoid reheating in the microwave at high heat, which can cause separation.
Frequently Asked Questions
1. Can I use a different pasta type?
Absolutely! While fettuccine is traditional for Alfredo, penne, linguine, or even gluten-free pasta work perfectly. Just adjust cooking times according to package instructions.
2. Can I make this sauce nut-free?
Yes. Replace cashews with silken tofu or sunflower seed butter for a creamy texture. The flavor will be slightly different but still rich and satisfying.
3. Can I prepare the sauce in advance?
You can make the sauce up to 24 hours ahead. Store it in the refrigerator and reheat gently with a splash of oat milk to maintain creaminess before adding to freshly cooked pasta.
4. Can I add extra vegetables?
Definitely! Roasted mushrooms, spinach, peas, or zucchini make excellent additions. Simply sauté or steam them before tossing with the pasta and sauce.
5. How can I make the sauce thicker or thinner?
For a thicker sauce, use less oat milk or cook the sauce slightly longer after blending. For a thinner sauce, gradually add the reserved pasta water or extra oat milk until the desired consistency is reached.
