Go Back
+ servings
creamy vegan cauliflower alfredo

Creamy Vegan Cauliflower Alfredo

Creamy, easy, and simple vegan cauliflower alfredo. With crispy baked cauliflower and a cashew-based sauce.

Course Main Course
Keyword healthy dinner recipe, vegan cauliflower alfredo
Prep Time 1 day 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 3 cups of sauce
Author Taavi Moore


  • 1 large head of cauliflower, cut into florets
  • ½ white onion, chopped
  • 3 cloves garlic, minced
  • ½ cup unsweetened, plain almond milk
  • ½ cup soaked cashews*
  • ¼ cup nutritional yeast
  • Juice from ½ lemon
  • 1 tsp salt
  • Pepper to taste
  • 1 tbsp fresh thyme
  • (Optional) 1 tbsp miso paste*

To Serve

  • 12 oz. pasta of choice
  • ½ cup frozen or fresh peas
  • Fresh parsley


  1. In a medium saucepan, steam ½ head of the cauliflower until soft. Add to a high-speed blender.

  2. In a small skillet, add 1 tsp oil. Saute onion and garlic until soft and translucent (5-6 min). Add to the blender along with the rest of the ingredients. Blend until thick and creamy. Season with salt and pepper to taste.

  3. Store in an airtight container in the fridge.

To Serve (Serves 4):

  1. Preheat the oven to 425 degrees. Add the other ½ of the cauliflower (cut into florets) to a baking sheet. Toss with 2 tsp oil, dash of salt, and a turn of black pepper. Roast for 15 min. stirring half way, until golden brown and crispy.

  2. Cook pasta according to pkg. directions until al dente. Drain and return to the pot. Add 1 cup of alfredo sauce, roasted cauliflower, and ½ cup frozen peas. Stir to coat pasta. Serve with chopped, fresh parsley.

Recipe Notes

*Soak cashews in boiling water for 20 min.

*Miso paste is optional, but recommend. Adds a slight umami taste and extra seasoning.