Vegan Cauliflower Alfredo Pasta

Vegan cauliflower Alfredo pasta - this delicious dairy-free pasta sauce is so creamy and delicious, you would never guess that it is secretly healthy and made from cauliflower!

This vegan cauliflower Alfredo pasta is a recipe that I make often at home as it is so quick and easy to throw together. It also happens to be both delicious and healthy too!

Cauliflower is an amazing vegetable that can be used to make a wonderfully creamy sauce, without adding any cream. There are a lot of cauliflower Alfredo sauce recipes on the internet, but most of them steam or boil the cauliflower, I prefer to roast mine.

My favourite way to cook cauliflower for any dish is to roast it; roasting gives it so much more flavour than boiling. It works for this pasta sauce recipe too, the roasting gives it an extra depth of flavour that you simply don't get from boiling the cauliflower.

I also go the extra step of roasting some whole garlic cloves along with the cauliflower to add to the sauce; roasted garlic has such a wonderful flavour and it's less in your face than using raw garlic.

Because roasting the veg gives it a bit of colour (ie: flavour!), the sauce won't be as pure white as some, more of a pale yellow. This hardly matters when it tastes so good though!

Vegan Cauliflower Alfredo Ingredients:

Cauliflower: Obviously. It forms the creamy base of the sauce.

Garlic: Plenty of it. Roasted for rich umami flavour.

Nutritional Yeast: AKA nooch. This gives the sauce a savoury, 'cheesy' flavour. It is also high in B vitamins and is a complete protein.

Lemon Juice: Replaces the 'tang' you would usually get from parmesan cheese in the sauce.

Vegetable Stock Cube: I add an OXO stock cube to the sauce for extra flavour.

Non-Dairy Milk: Blends up with the cauliflower to create the creamy sauce. I use oat or soy but any variety you like the taste of is fine. Just make sure it is unsweetened!

Onion Powder: I use this a lot in vegan cheese sauces to add to the savoury flavour.

Salt & Pepper: Obvs.

How To Make Vegan Cauliflower Alfredo Pasta:

(For ingredients and full instructions see the recipe card below)

Start by chopping your cauliflower into florets; spread them out on a roasting tray along with the whole (unpeeled) garlic cloves. Drizzle with olive oil and sprinkle with a little salt.

Roast for about 20 minutes until the cauliflower is tender and pale golden.

Place the roasted cauliflower in a blender and squeeze in the flesh from the garlic cloves, discarding the skin. Add nutritional yeast, lemon juice, a vegetable stock cube, onion powder, non-dairy milk and some salt and pepper.

Blend until the sauce is creamy and smooth. Add a little more non-dairy milk if the sauce is too thick. Taste and add more salt and pepper as needed.

Cook the linguine according to the packet directions then heat the sauce over a low heat in a saucepan. Drain the pasta and toss with the sauce. Serve topped with a sprinkle of fresh parsley.

Can I Make It In Advance?:

This creamy cauliflower sauce can be cooked a couple of days in advance and stored in an airtight container in the fridge.

More Vegan Pasta Recipes:

Vegan pumpkin mac and cheese

Creamy roasted red pepper and tomato pasta

Easy mushroom linguine

One-pot mushroom pasta

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5 from 2 votes

Vegan Cauliflower Alfredo

Vegan cauliflower Alfredo pasta – this delicious dairy-free pasta sauce is so creamy and delicious, you would never guess that it is secretly healthy and made from cauliflower!

Course Main Course

Cuisine Italian

Keyword pasta

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4 people

Calories 495kcal

Author Domestic Gothess

Ingredients

• 500-600 g (1 medium) cauliflower
• 4 whole, unpeeled cloves garlic
• 1 Tbsp olive oil
• 20 g (⅓ cup) nutritional yeast
• 1 vegetable stock cube crumbled
• ½ tsp onion granules
• juice of ½ lemon
• 360 ml (1 ½ cups) unsweetened non-dairy milk (I used oat)
• 1 tsp salt (plus extra as needed)
• black pepper
• 400 g (14 oz) dried linguine
• fresh parsley to serve

Instructions

• Preheat the oven to 200°C/180°C fan/400°F/gas mark 6.
• Chop the cauliflower into florets and spread them out on a roasting tray along with the whole (unpeeled) garlic cloves. Drizzle with the olive oil and sprinkle with a little salt.
• Roast for about 20 minutes until the cauliflower is tender and pale golden.
• Meanwhile, bring a large pan of salted water to the boil.
• Place the roasted cauliflower in a blender and squeeze in the flesh from the garlic cloves, discarding the skin. Add the nutritional yeast, lemon juice, vegetable stock cube, onion granules, non-dairy milk, salt and a good grinding of pepper.
• Blend until the sauce is creamy and smooth. Add a little more non-dairy milk if the sauce is too thick. Taste and add more salt and pepper as needed.
• Cook the linguine according to the packet directions then heat the sauce in a saucepan over a low heat. Drain the pasta and toss with the sauce. Serve topped with a sprinkle of fresh parsley.