Description
This creamy Cauliflower Pasta Sauce is a dairy-free, vegan-friendly alternative to Alfredo sauce. Made with roasted cauliflower, garlic, cashews, and a touch of lemon, it’s velvety smooth, full of flavor, and perfect for coating fettuccine or your favorite pasta.
Ingredients
Scale
- 1/2 large head of cauliflower, washed and chopped
- 6 cloves garlic, peeled
- 3 tablespoons olive oil, divided
- 1 teaspoon salt (plus more to taste)
- 1 teaspoon vegetable stock powder or Vegeta seasoning
- 1/2 cup raw cashews
- 1 1/2 cups almond milk (or your favorite milk substitute)
- 1/2 cup nutritional yeast
- Juice of 1/2 lemon
- 300 g fettuccine, cooked al dente
- Salt, pepper, and a pinch of nutmeg, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Spread cauliflower and garlic on a baking sheet. Drizzle with 2 tablespoons olive oil, season with salt, and roast for 20–25 minutes until golden and tender.
- Meanwhile, soak the cashews in hot water for 15 minutes, then drain.
- In a blender, combine roasted cauliflower, garlic, cashews, almond milk, nutritional yeast, lemon juice, vegetable stock powder, and remaining olive oil. Blend until smooth and creamy.
- Taste and season with salt, pepper, and a pinch of nutmeg as desired.
- Toss cooked fettuccine with the sauce until well coated.
- Serve immediately, topped with fresh parsley.
Notes
- For extra creaminess, add 1–2 tablespoons of tahini to the sauce.
- If you prefer a thinner sauce, add more almond milk until desired consistency is reached.
- This sauce also works well as a base for casseroles or as a creamy topping for roasted veggies.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Roasting, Blending
- Cuisine: Vegan, Dairy-Free
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg