Carbs! Carbs! Carbs! Carbs! Carbs! Carbs!
Hello hello hello! Happy Thursday. This week has completely and totally flown by, and I sorta feel like I’ve been running on a treadmill going nowhere all week. Running running running but not getting anywhere.
BUT I can see, feel, and smell spring, and man am I excited.
Anyone else with me? I’ve never been a outdoorsy person, but Mark’s love of nature is definitely turning me into someone who doesn’t recoil – and actually almost gets kinda excited – at the sight of dirt and sweat and bugs.
Unless that bug is a moth. I will never be okay with moths.
My body is ready to go hiking, sit in the sun, kayak, drink beer on our porch, GRILL. Ugh. This time of year, you guys. Simply the best.
BUT I’m not quite ready to give up my comfort food, you know? I can’t just turn off my cravings for rich, creamy, decadent meals overnight. Those cravings are…difficult to break to say the least.
Think of this Creamy Cauliflower Alfredo Sauce as your food gateway to spring. Totally creamy, comforting, and craveable, but 100% fresh and light enough to be enjoyed this spring. Yaaaaaas, friends. Let’s do it!
SO. I have a love / eh it’s okay relationship with cauliflower. Right now, I’m in that holy moly I love this veg so much phase, and I can’t get enough. Seriously, this is only the first of a few cauliflower-centric recipes you’ll be seeing on the blog. But woah. I just love blending it into creamy deliciousness. We’ve done mashed cauliflower, we’ve done cheesy cauliflower dip. But cauliflower alfredo might be my fave application yet.
We’ll also add just a bit (seriously! only 1/2 cup) of cashews. You do you, but don’t skip the cashew. Not only will it help make this sauce crazy creamy and delightful, it will also add a rich flavor to our sauce…just like regular good ol’ alfredo.
The key to this recipe? SALT. Normal dairy-filled alfredo is full of cheese and salt. You need enough salt in this version too! Simply taste and adjust the seasoning as you go. It’s gonna be deeelish.
You guys will go absolutely crazy for this dairy-free and vegan alfredo! And I have proof!!
When served this for dinner, Mark said (and I quote), “Had you not told me this was vegan, I would have just thought you made normal alfredo for dinner.”
Yes. That happened.
aaaaand mic drop.
Creamy Vegan Cauliflower Alfredo Sauce
|Prep:||Cook:||Yield: serves 4-6 people||Total:|
A creamy dairy free alfredo! Naturally gluten free and vegan, and made with less than 10 ingredients!
- 1 medium head cauliflower, cut into florets
- 1/2 cup cashew pieces, soaked under water overnight*
- 1 lb. spaghetti or fettuccini (gf if necessary)
- 3 Tbsp. nutritional yeast
- 1 and 1/2 tsp. granulated garlic
- up to 1 tsp. lemon zest, optional
- salt** + pepper
- 3 Tbsp. olive oil
- ~1/2 cup unsweetened almond milk or water
- Optional toppings: red pepper flakes, fresh cracked pepper, parsley
- Add water to a large pot and bring to a bowl. Add cauliflower florets, and boil for 7-10 minutes, or until the cauliflower is fork tender.
- While your cauliflower is boiling, drain and rinse your cashew pieces, then add them to your high speed blender. When your cauliflower is done boiling, carefully spoon the pieces into your blender with a slotted spoon. Discard the water and add new, or continue boiling the cauliflower water to cook your pasta. Set the cooked pasta aside.
- Meanwhile, place a towel over your blender's lid and blend your cauliflower and cashews until fairly smooth. Add nutritional yeast, granulate garlic, lemon zest, salt and pepper, and olive oil, and blend until smooth. Drizzle your milk or water little by little into the blender as it's running. Your final mixture should be super creamy, thick, and saucy. Carefully taste the mixture and adjust seasoning as necessary. Salt is super important here, so be sure to salt it up!
- Add 1/2 the cauliflower mixture to a skillet over medium heat, followed by your cooked pasta. Toss to combine, seasoning if necessary. Heat the pasta through, adding additional liquid to make the sauce creamy.
- Top with red pepper flakes, fresh cracked pepper, and/or parsley. Store leftover sauce in an air-tight container in the fridge, and save it for another alfredo party.
*I haven't tried it, but I think you could make this nut free by using sunflower seeds!
**Salt is super important here because normal alfredo is pretty salty! Be sure to salt that sauce well.
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Russell Zabel says
Omg!!! I’m loving all these recipes. I can’t wait to get home and try some of them. Cook some up ahead and take with me on the truck. I’ve already passed this site along to my sister as well!!!
Alexa [fooduzzi.com] says
SO glad you’re liking Fooduzzi, Russell! Let me know if you get a chance to try anything!
Mama Fooduzzi says
This looks amazing ?
Alexa [fooduzzi.com] says
Just made this for dinner and omg yum! Thank you so much!
Do you think this would freeze ok?
Alexa [fooduzzi.com] says
Yay!! So glad you liked it :) I’m guessing that the sauce would actually freeze okay. I wouldn’t combine the two and then freeze it though. :)
Stacie Ballard says
We made this tonight and my husband loved it! He thought it was the ‘real deal’ and had dairy or other non vegan items…but it was fully vegan! Thank you for creating this option, as we will for sure be using this as a staple during the colder months! Loved it!