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Vegan Alfredo Sauce

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  • Author: One Lovely Life
  • Yield: about 6 servings 1x


  • 2 cups cauliflower
  • 22 1/2 cups water or chicken broth (if not vegan)
  • 23 cloves garlic, minced
  • 2 tsp olive oil
  • 1/2 cup cashews, soaked ahead of time
  • 1 1/2 Tbsp fresh lemon juice
  • salt and pepper to taste (the salt is pretty key here, so be a bit generous)


  1. Place the cauliflower and broth or water In a medium saucepan and bring to a simmer and cook until cauliflower is tender. Use a slotted spoon to remove the cauliflower from the cooking liquid.
  2. While the cauliflower is cooking, heat the olive oil in a small sauté pan over medium heat. Add the garlic and sauté 1-2 minutes, or until fragrant.
  3. Transfer cauliflower, garlic, cashews, lemon juice, and 1 1/2 cups of the cauliflower cooking liquid to a blender. Add plenty of salt and puree until very smooth. Add additional cooking liquid until you’ve reached your desired consistency. I like mine fairly thin so that it doesn’t feel too heavy.
  4. Taste and add additional salt or pepper, to taste.
  5. Serve with 12-16oz of pasta