Vegan Cauliflower Alfredo Sauce
This vegan cauliflower alfredo sauce is rich, creamy, and entirely dairy-free. Made with real ingredients, this decadent cream sauce is about to become your next go-to vegan recipe!
Servings 4
Ingredients
- ½ tbsp olive oil
- 1 medium head of cauliflower chopped into small florets
- ½ cup raw cashews either soaked overnight or boiled for 10 minutes and strained
- 1 cup vegetable broth
- 3 cloves garlic minced
- ½ yellow onion sliced thin
- 2 tbsp nutritional yeast
- 1 tsp lemon juice
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Heat oil in a large pot over medium heat, then add the garlic and onion. Cook for 3-4 minutes or until the onions become translucent.
- Add the cauliflower, followed by the broth. Place the lid on the pot and steam the cauliflower for 5 minutes or until tender.
- Transfer the cauliflower mixture to a high-speed blender, followed by the soaked cashews, nutritional yeast, lemon juice, mustard, and salt and pepper to taste.
- Blend until perfectly smooth, adding more liquid if needed. Taste and adjust seasoning as necessary.
- Transfer the sauce back to the original pot set over medium heat and frequently stir until the sauce has fully heated.
- Serve alfredo sauce over pasta or as desired.