Recipes » Sauces » Creamy Vegan Alfredo Sauce
T. Colin Campbell Center for Nutrition Studies

Creamy Vegan Alfredo Sauce

By 9 votes, average: 4.89 out of 59 votes, average: 4.89 out of 59 votes, average: 4.89 out of 59 votes, average: 4.89 out of 59 votes, average: 4.89 out of 5(9)
Creamy and cheesy, while light and filling, this recipe flavorful to the point of distraction. If you're transitioning to a vegan diet and craving mac and cheese, give this recipe a try!
Total: 30 mins Yield: 6 servings
Low Sugar

Ingredients

Ingredients

  • 1 pound of pasta
  • 2 small cauliflowers, cut into florets (approximately 1.5 – 2 pounds)
  • ⅔ cup nutritional yeast
  • 4-5 cloves garlic, pressed
  • 1 cup plain soymilk, or other non-dairy milk
  • 4 oz raw cashews
  • 2 tsp onion powder
  • 2 tsp salt
  • 3 Tbsp lemon juice
Whole Food, Plant-Based Living: Getting Started

Instructions

Instructions

  • 1. Bring two medium pots of water to a boil over high heat.
  • 2. In first pot, prepare pasta according to package directions.
  • 3. In the second pot, add cauliflower and cook until tender, 7-10 minutes.
  • 4. Drain the cauliflower and place in a high speed blender along with nutritional yeast, soymilk, garlic, cashews, onion powder, salt and lemon juice.
  • 5. Purée until smooth and pour over cooked pasta. Season with salt and pepper to taste.

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