Recipe Image

Vegan Cauliflower Alfredo

  • 30 m
  • 30 m
Carolyn Casner
“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.”


    • 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


  • 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.
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