Vegan Cauliflower Alfredo

Vegan Cauliflower Alfredo

12 Reviews
From:, October 2017

Unbelievably rich and creamy, this easy vegan Alfredo is bound to become a favorite. Be sure to check the ingredient list on your unsweetened almond milk, as some contain vanilla flavoring even if they aren't labeled as such. For this recipe, you'll want almond milk without any vanilla.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 cups small cauliflower florets
  • 2 cloves garlic
  • 8 ounces whole-wheat fettuccine
  • ½ cup "no-chicken" broth (see Tip) or vegetable broth
  • ¼ cup plain unsweetened almond milk
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon ground white or black pepper
  • ¼ cup chopped fresh herbs, such as chives, basil and/or parsley


  • Prep

  • Ready In

  1. Bring 1 inch water to a boil in a large saucepan fitted with a steamer basket. Add cauliflower and garlic; cover and steam until very tender, about 10 minutes.
  2. Meanwhile, bring a large saucepan of water to a boil. Cook fettuccine according to package directions. Drain well. Return the pasta to the pot.
  3. Transfer the cauliflower and garlic to a blender. Add broth, almond milk, oil, mustard, salt and pepper. Blend until very smooth and creamy. Pour the sauce over the pasta and toss to coat. Serve topped with herbs.
  • Tip: Chicken-flavored broth, a vegetarian broth despite its name, is preferable to vegetable broth in some recipes for its hearty, rich flavor. Often called "no-chicken broth," it can be found with the soups in the natural-foods section of most supermarkets.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 284 calories; 9 g fat(1 g sat); 7 g fiber; 45 g carbohydrates; 9 g protein; 75 mcg folate; 0 cholesterol; 3 g sugars; 0 g added sugars; 162 IU vitamin A; 30 mg vitamin C; 63 mg calcium; 2 mg iron; 401 mg sodium; 433 mg potassium
  • Nutrition Bonus: Vitamin C (50% daily value)
  • Carbohydrate Servings: 3
  • Exchanges: 2½ starch, 1½ fat, ½ vegetable

Reviews 12

March 26, 2019
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By: Hallie Hoskins
Wonderful! The sauce could use a little nutritional yeast to give it a more cheesy flavor. I also found that it makes too much sauce for 8 oz. pasta. 16 oz pasta was perfect and fed 5 adults as a main course.
February 01, 2019
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By: Sanya
The recipe tasted amazing. I should have added more cauliflower though but it still turned great.
September 17, 2018
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By: Alex
This is a good recipie, is not like an Alfredo but it’s great as a healthy pasta option. For creamier results add 1/4 cup of soaked cashews (you can soak this overnight or with hot water around 30 min) well drained. The cashews really make this recipe super creamy.
July 17, 2018
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By: Heropon Riki Bestest
The sauce was absolutely wonderful! It was rich and creamy. As a vegan, I missed the days of creamy alfredo sauces. But now I have this recipe, and my sauce-related desires have been fulfilled. This dish made me exclaim, "Papa spaghetti!"
February 15, 2018
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By: Margaret Bernier
This is absolutely the best vegan dish I've had.. My husbands favorite.
January 14, 2018
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By: esther
Followed the instructions exactly how it is and it’s my Favorite vegan meal! Loveeeee it. My husband loved it as well!
January 09, 2018
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By: Elaine
I eliminated the almost all of the olive oil and added 2 wedges of Laughing Cow Creamy Swiss. Much better!
January 06, 2018
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By: Vegan for Life
Making today, using spaghetti squash....I'll let you know!
December 17, 2017
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By: Jane Lacewing
It's dishes like this that get people making fun of us. Please can we just call it "pasta with cauliflower puree sauce" because it's not remotely Alfredo. Two stars because at least pasta tastes good (but semolina pasta is much better). Basically this is a dish for people who have been eating vegan so long they don't remember what dairy tastes like.
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