Dairy Free Cauliflower Alfredo

SO. CREAMY. I literally cannot even begin to describe how good this is. I know, I know you probably hear that about every comfort food made healthy, but this really is EPIC. It’s everything you love about traditional alfredo but made vegan and packed with veggies! Yep, no cheese here! And don’t worry the cauliflower taste isn’t overpowering. It’s actually quite subtle! And the nutritional yeast gives that perfect cheesy, umami flavor without the cheese!

Besides the taste I just LOVE how quick and easy this recipe is! It can all be made in just about 20 minutes total! Sauce and pasta! How awesome is that? Perfect for a quick weeknight meal that still feels special and super cozy!

Dairy Free Cauliflower Alfredo

Equipment Needed:

• High-powered blender (I love my Vitamix!)
• 2 large pots (to save time). You can use just one pot, but the recipe will take more than 20 minutes.
• Cutting board and knife (if your cauliflower isn’t pre-cut)
• Colander or tongs to drain pasta

If you like this recipe you’re absolutely going to LOVE my other pasta and zoodle recipes! Here are some of my faves!

• GLUTEN FREE LOBSTER MAC AND CHEESE
• CREAMY PESTO SHRIMP AND ZOODLES
• 20-MINUTE PALEO SHRIMP SCAMPI
• CREAMY CAJUN SHRIMP AND ZOODLES
• LINGUINE WITH ROSÉ CLAM SAUCE
• CLAMS WITH QUINOA PASTA

Join My Community!

Want to get my new recipes delivered straight to your inbox?
Sign up for my weekly newsletter and never miss a new recipe!

Subscribe

Dairy Free Cauliflower Alfredo

• Gluten-Free
• Dairy-Free
• Paleo
• Low Carb
• Keto
• Whole30
• Vegetarian or Vegan
• Pescatarian

5 from 2 votes

Print

This delicious cauliflower alfredo comes together in just 20 minutes with 5 ingredients! So easy and perfect for a fun weeknight meal! It's dairy free, gluten free, paleo, and vegan! 

Prep Time: 1 minute min

Cook Time: 19 minutes mins

Total Time: 20 minutes mins

Servings: 6 servings

Ingredients 

• 16 oz 450g gluten free spaghetti or linguine
• 6 cups 650g cauliflower florets (about 1 medium/small head cauliflower)
• 1 cup 150 g raw cashews, soaked overnight
• 2 Tbsp nutritional yeast
• 1 Tbsp fresh lemon juice
• 2 cloves garlic
• 1 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• Chopped parsley for garnish optional

Instructions

• Cook pasta. In a large pot, bring 12 cups of water and 3 tsp sea salt to a boil. Once boiling, add pasta and cook for 1 minute less than package directions for al dente. 
• Boil cauliflower. While pasta is cooking, grab another large pot and add cauliflower florets and cover with water. Place lid on top and bring to a boil. Once boiling, remove lid and allow to boil for about 8 minutes or until tender. Add cauliflower florets to blender. Reserve water.
• Make sauce. Rinse and drain cashews. Add cashews, nutritional yeast, lemon juice, garlic, salt, pepper, and 2 cups hot water (from boiling the cauliflower) to the blender. Blend on high for 3 minutes or until smooth and glossy. Add more water to thin if needed.
• Toss pasta in sauce, garnish with parsley, and serve!

Did you love the recipe? I would love it if you left me a 5-star review below!

Notes

*To save time, measure sauce ingredients while the cauliflower is boiling. This brings the total prep time down to about 1 minute for this recipe!

Category:

• 20 minutes
• Birthday
• Comfort Foods
• Dairy-Free
• Date Night
• Dinner
• Dips / Sauces / Dressings
• Fall
• Family Friendly
• Gluten-Free
• Italian
• Keto
• Low Carb
• Main Dish
• Paleo
• Party Food
• Pasta & Pizza
• Pescatarian
• Quick Weeknight Dinners
• Spring
• Summer
• Valentine's Day
• Vegetarian or Vegan
• Whole30
• Winter

Author: Kit

Did you make this recipe?

Tag @itskitskitchen on Instagram and hashtag it #kitskitchen

How did yours turn out? If you loved the recipe make sure to leave a review below! xx Kit