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Blue bowl of vegan cauliflower alfredo pasta.
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Cauliflower Alfredo

You'd never believe this super creamy Cauliflower Alfredo Pasta Sauce is entirely plant based and vegan friendly. It's healthy, light but indulgent and loaded with veg.
Course Main Course
Cuisine Australian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Calories 782kcal
Cost $13

Equipment

  • Large pot
  • Large frypan

Ingredients

Sauce

  • 6 cups raw cauliflower florets approx. 1 medium head of cauliflower
  • 6 cloves garlic
  • 2 tbsp olive oil extra virgin
  • 1 tsp vegetable stock powder
  • 1/2 cup raw cashews
  • 1 cup unsweetened soy milk or milk of choice
  • 1/2 lemon juiced
  • 1/2 cup nutritional yeast
  • 2 tbsp olive oil to blend in the sauce
  • salt and pepper to taste

To serve

  • 500 g fettucine cooked to packet instructions
  • cashew parmesan or cheese of choice

Instructions

  • Preheat oven to 200C/390F.
  • If you have time, soak cashews in water overnight. For the quick version, boil cashews for 15 mins, then rinse under cold water and drain. *Note - if you do not have a high powered blender, I'd recommend soaking the cashews overnight or boiling them for 25 minutes to make them extra soft and to get the sauce as silky smooth as possible.
  • Coat cauliflower florets and unpeeled garlic cloves in olive oil and powdered vegetable stock. Place on a baking tray, roast in the oven for 25-30 mins or until golden. The cauliflower should be very soft and be easily pierced by a fork (otherwise it won't blend smoothly). Roast for an extra 5-10 minutes if needed to get this texture.
  • Remove tray from oven, and when cool enough to touch, carefully peel garlic.
  • Combine the cooled cauliflower, roast garlic, cashews, soy milk, lemon juice, nutritional yeast and olive oil in a blender. Blitz until smooth. Taste and season with salt and pepper as desired, then blitz again to mix, at this point you can also add an extra splash of milk if you'd like a thinner consistency. Continue to adjust/blitz until it meets your taste. *Note - if using a closed blender, for your safety, be sure the cauliflower and garlic are lukewarm, as some closed blenders can explode if hot.
  • Prepare pasta to packet instructions, then drain and return to pot. Pour sauce over and stir through.
  • Serve pasta into bowls and top with parmesan (if desired).

Video

Nutrition

Calories: 782kcal | Carbohydrates: 108g | Protein: 28g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 105mg | Sodium: 97mg | Potassium: 1080mg | Fiber: 10g | Sugar: 7g | Vitamin A: 207IU | Vitamin C: 81mg | Calcium: 170mg | Iron: 5mg