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a panful of creamy vegan cauliflower alfredo pasta on a dark brown background with parsley, a grey cloth and garlic skins.

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
Cook Time 20 minutes
Servings 4 people
Calories 495kcal
Author Domestic Gothess


  • 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


  • 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.