Vegan Cauliflower Alfredo
A luxuriously creamy Vegan Cauliflower Alfredo made with blended cauliflower, cashews, and oat milk — no cream or cheese required. This plant-based pasta dish is high in fiber, packed with plant protein, and bursting with rich, savory flavor. Ready in just 30 minutes, it’s the perfect combination of comfort and nutrition for everyday meals.
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.
