Vegan Cauliflower Alfredo Sauce
This vegan Cauliflower Alfredo Sauce is so rich and creamy, you'd never guess it's low-carb and super easy to make! Serve over veggie noodles for the perfect vegan dinner.
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)
Add oil to a pot and heat over medium-high heat. Once the oil is hot, add the onion and cook for 3 – 5 minutes until it is soft and translucent.
Add the garlic and 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 the steamed cauliflower to your blender along with the vegetable broth, lemon juice, salt, nutritional yeast, pepper, vegan butter, and chili flakes.
Blend all of the ingredients together until the sauce reaches your desired consistency.
Serve immediately over veggie noodles or low-carb pasta.
This recipe is for 4 servings.
For a thinner sauce, add a bit of unsweetened almond milk while blending.
You can substitute vegetable broth with water, although the broth does add flavor.
If not strictly vegan, you can use real butter instead of vegan butter.
Vegan Alfredo can be stored in an airtight container in the refrigerator for 3-4 days.
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