Vegan Cauliflower Alfredo Sauce
This vegan cauliflower Alfredo sauce is rich and creamy while also being low-carb and easy to make! Serve on veggie noodles for the perfect vegan dinner!
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 servings
- 1 tbsp. olive oil
- 1 medium onion diced
- 2 garlic cloves
- 4 cups chopped cauliflower florets
- 1 cup vegetable broth
- 1 tsp. freshly squeezed lemon juice
- 1/2 tsp. sea salt
- 1 tbsp. nutritional yeast
- Pepper to taste (I used 1 tsp.)
- 2 tbsp. Vegan butter
- 1 tsp. chili flakes (optional)
Heat a pot over medium-high heat and add the oil. Once the oil has heated up, add the onion. Cook for 3 - 5 minutes until it is soft and translucent and then add the garlic. Allow to cook for 30 seconds.
Add the cauliflower florets and vegetable stock to the pot and cover with a tight-fitting lid. Steam the cauliflower for 5 minutes until soft.
Transfer the soft cauliflower to your blender and blend on high until smooth and creamy. You can add one tablespoon of broth at a time if the cauliflower doesn’t blend easily.
Add in the lemon juice, salt, nutritional yeast, pepper, butter, and chili flakes (if using) to your blender and blend until smooth and all the ingredients are fully mixed together.
Serve immediately over your desired low-carb pasta alternative. I used zucchini noodles which work wonderfully with this rich sauce!
Calories: 138kcal | Carbohydrates: 10g | Protein: 3.9g | Fat: 9.1g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.5g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 365mg | Potassium: 413.6mg | Fiber: 3.8g | Sugar: 4.9g | Vitamin A: 125IU | Vitamin C: 82mg | Calcium: 36mg | Iron: 0.7mg | Net carbs: 6.2g