30-Minute Vegan Cauliflower Alfredo Sauce with Cashews

Creamy, rich and velvety smooth Cauliflower Alfredo Sauce made with cauliflower and cashews. Vegan, gluten-free, and no heavy cream! This is a great recipe for kids and picky eaters to sneak in vegetables!

Course dinner, Entree, Main Course, Main Dish, Sauces, Dips, and Dressings

Cuisine American, dairy-free, gluten-free, Italian, sugar-free, vegan

Diet Gluten Free, Low Fat, Low Lactose, Vegan, Vegetarian

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 441kcal

Author Hannah Sunderani

Ingredients

1/3 cup raw cashews
1/2 small cauliflower head chopped into florets
2 1/2 tbsp olive oil (divided)
pinch fine sea salt
2 cloves garlic , finely chopped
1/2 cup chopped onion
1 3/4 cups water
1/4 cup nutritional yeast
1/4 tsp paprika
2 tsp miso paste
1/4 tsp fine sea salt

serve with:

500 g fettuccini noodles (opt in for gluten-free if preferred)
handful fresh parsley finely chopped, (optional for topping)

Instructions

In a small bowl, soak the cashews in boiling water and set aside.
Pre-heat the oven to 400F/200C. In a large mixing bowl add the cauliflower and drizzle with 1 1/2 tbsp olive oil. Sprinkle with a pinch of sea salt and mix to combine.
Line a baking tray with parchment paper and pour the cauliflower onto the tray spreading out to make an even layer. Roast in the oven for 20 minutes or until lightly brown on the edges and well cooked (a fork should easily be able to glide through the biggest pieces). Set aside.
Meanwhile, in a small skillet, bring 1 tbsp olive oil to medium-high heat. Add the garlic and chopped onion and cook, stirring frequently, until softened (about 5 mins).
Add the softened garlic and onion medley to a blender, along with the cooked cauliflower. Strain the cashews and add to the blender along with the water, nutritional yeast, paprika, miso paste and sea salt. Blend together until smooth and creamy, about 1 minute. (Optional to add splashes more water if texture is too thick, but I found 1 3/4 cups to be perfect!).
For serving: Bring a large pot of water to boil and add the pasta noodles of choice. Cook as directed on package, until al-dente - approximately 8 to 10 minutes. Strain and add back to the pot.
Pour the Alfredo sauce overtop and mix together to combine. Finish by sprinkling with chopped parsley and ground black pepper.

Notes

This Alfredo sauce will keep for up to one week. Store in the fridge in an air-tight container.

The entire dish (Alfredo sauce tossed in noodles), can also be stored in the fridge for one week. But my preference is to make the sauce in advance and then cook the noodles when you're ready to eat.

Leftover pasta becomes soft and breakable - so if you like your pasta al dente (as I do) then it's best to cook the pasta noodles when you're ready enjoy the Alfredo sauce.

This Alfredo sauce can also be frozen. It will keep in the freezer for up to 3 months. Store in an air-tight container.

Nutrition