Cauli-power Fettuccine “Alfredo” (Vegan)

547 comments

caulifloweralfredo-4983

Eric is in love with this creamy cauliflower pasta dish. I mean, in love. In fact, he asked if we could make it together on Valentine’s Day. Who am I to deny a grown man cauliflower? Plus, creamy pasta and Valentine’s Day go hand and hand. Chocolate too, of course. I’d say it’s a win-win.

Traditional Alfredo sauce is mostly made up of butter, cheese, and often, cream. Decadent? You betcha. Hiding a super healthy vegetable? Not so much. I’m happy to say this cauli-power sauce brings us both decadence and nutrition. To be honest, I was super skeptical to try the blended-cauliflower-as-pasta-sauce trend and I wasn’t rushing to try it out. But after whipping up a version in my kitchen, I went crazy for this stuff. And by crazy, I mean standing over the pot of pasta and spooning it into my mouth uncontrollably. Yea that happened. It’s downright irresistible just like you’d hope a creamy pasta to be. Of course, soaked cashews can create a fine alfredo sauce too, but it’s great to have a change from nuts. All you have to do to make this sauce nut-free is swap the almond milk for a nut-free non-dairy milk of your choice. Fun, right?

veganalfredo

This sauce makes a lot (3 cups!) which means you can happily drown the pasta with the sauce. No skimping here! It is cauliflower after all. I stirred the sauce into whole grain spelt ribbon pasta which was quite tasty. I gravitate toward meals that leave me feeling good and this certainly made the cut. Not bad for a decadent-tasting pasta, I say.

caulifloweralfredo-4989

caulifloweralfredo-4994

Cauli-power Fettuccine "Alfredo"

Vegan, refined sugar-free, soy-free

By

4.7 from 130 reviews
Print

A decadent-tasting, but super light and energizing vegan alfredo pasta sauce made with a base of cooked cauliflower! You have to taste this to believe it. The nutritional yeast gives this sauce a lovely "cheesy" flavour while the blended cauliflower creates a luxurious (but light) creamy base. If you don't want to serve it over pasta, try serving it over your favourite roasted vegetables or stirred into cooked rice. Thanks to Pinch of Yum for inspiring this tasty recipe!

Yield
4 servings (or 3 cups sauce)
Prep Time
Cook time
Total Time

Ingredients:

  • 4 heaping cups cauliflower florets (1 small/medium cauliflower)
  • 1/2 tablespoon extra virgin olive oil
  • 1 tablespoon minced garlic (from 2 med/lg cloves)
  • 1/2 cup unsweetened and unflavoured almond milk (or non-dairy milk of choice)
  • 1/4 cup nutritional yeast
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon onion powder
  • 1/4-1/2 teaspoon garlic powder
  • 3/4 teaspoon fine grain sea salt, or to taste
  • 1/4-1/2 teaspoon pepper, to taste
  • Fettuccine pasta of choice (I used one (8-oz) box of Eden Organic Spelt Ribbons)
  • Fresh parsley, for garnish

Directions:

  1. Add cauliflower florets in a large pot and cover with water. Bring to a low boil. Once boiling, cook for another 3-7 minutes until fork tender. Drain.
  2. Meanwhile, add the oil into a skillet and saute the minced garlic over low heat for 4-5 minutes until softened and fragrant, but not browned.
  3. In a high speed blender, add the cooked and drained cauliflower, sauteed garlic, milk, nutritional yeast, lemon juice, onion powder, garlic powder, salt, and pepper. Blend until a super smooth sauce forms. If using a Vitamix use the tamper stick as needed. The key here is to get a really smooth sauce so don't be afraid to let it run for a minute or so. Set aside.
  4. Bring a large pot of water to a boil. Add your desired amount of pasta and boil for the time instructed on the package. Drain pasta.
  5. Add cauliflower sauce into the pot (you can use the same pot!) and add the drained pasta. Heat over low-medium until heated enough to your liking. Salt again to taste (the pasta dilutes the flavour).
  6. Serve with fresh minced parsley and black pepper. Feel free to add in your favourite sauteed or roasted vegetables. I think peas, spinach, or broccoli would work very nicely! I added mushrooms, but I wasn't overly crazy about them in this dish.

Tips:

1) To make this pasta sauce extra decadent-tasting, add a tablespoon or two of vegan butter into the sauce. 2) To make this dish gluten-free, use gluten-free pasta. 3) To make this nut-free, use a nut-free non-dairy milk such as soy milk instead of almond milk. Be sure to use unsweetened and unflavoured milk.

Let's get social! Follow Angela on Instagram (@ohsheglows + @theglowspot), Facebook, Twitter, Pinterest, and Google+

Previous Posts

{ 547 comments… read them below or add one }

1 Abby @ Change of Pace January 20, 2014

This sounds absolutely divine! I know my husband misses creamy Alfredo, and I’m sure this will more than do the trick!

Reply

2 AdrienneCarolyn January 20, 2014

I read the title and was like “no”, then read the post and was like “yes”. Excited to make this on the weekend!!

Reply

3 Erica { EricaDHouse.com } January 20, 2014

You are kind of a genius. Growing up alfredo was always my favorite dish but I haven’t had it in years since it’s such a total calorie bomb. Definitely making this asap!

Reply

4 Jaime T January 20, 2014

I can’t wait to try this… perfect over zucchini ribbons… Thanks for another amazing recipe.

Reply

5 Sarah L. January 20, 2014

Adorable name!! And agree with Erica above – even though vegan alfredo sauce made with cashews is delicious, it’s still quite high in fat and calories. You just made THE dish for volume eaters aka can’t get pasta in my mouth fast enough!

Reply

6 Lindsay January 20, 2014

This looks so tasty! I love the versatility of cauliflower. One dish I like to do is make mash with cauliflower instead of potatoes as a lower cal alternative. I’ll definitely have to try this alfredo recipe out!

Reply

7 Shel@PeachyPalate January 20, 2014

Gorgeous!!! What sort of mushrooms did you use? There are none in the recipe but I spy some in the pics!

Reply

8 Angela (Oh She Glows) January 20, 2014

I used cremini :) I actually didn’t like them in this as much as I thought I would (I put this at the end of the recipe), but it was still tasty :)

Reply

9 Daisy March 1, 2015

Portobello would be nice, there more a meaty muchroom.

Reply

10 Angela @ Eat Spin Run Repeat January 20, 2014

Ok, totally trying this! I always avoid cream-based sauces because they’re normally heavy and I’ve noticed that dairy is causing huuuuge breakouts on my face, but you’ve got me dying to try this. I’ve never been so excited about cauliflower LOL! :)

Reply

11 Donna October 16, 2015

Dairy is a common culprit for causing acne and other bad things. You’re smart to leave it off your diet.
I love being able to have comfort food that is healthy. So glad I saw this posted on Facebook.

Reply

12 Katrina @ Warm Vanilla Sugar January 20, 2014

haha I love the name of this! AND! It looks great! xx

Reply

13 Terri January 20, 2014

Oh, how exciting! I just bought a cheddar cauliflower head from my local farmers market, and it’s supposed to have a more *creamier texture* than regular cauliflower. I think this is a match made in foodie heaven! I can’t wait to try this :)

Reply

14 Lori B. December 20, 2014

Brilliant idea. 25% more Vitamin A too! :)

Reply

15 Emily - It Comes Naturally Blog January 20, 2014

Wow that looks amazing – I love cauliflower, so versatile! xx

Reply

16 Brynn January 20, 2014

I love using nuts as a substitute for meat and cheese. Recently I made tacos with ground nuts from the Beauty Detox book and they were so good! I cannot wait to try this recipe.

Reply

17 Jaquie January 20, 2014

This looks very good! I would be inclined to use it as a sauce for rice, millet or quinoa or even just as a dip for vegetables!

Reply

18 Jessica @ conveganence January 20, 2014

I think I might try this for dinner tonight! I have a big head of cauliflower that’s about to go bad, so this is perfect. Also, your photography is gorgeous, as always…

Reply

19 Hazel @ The Comfort Zone and Beyond January 20, 2014

looks reallly good! do u think this sauce would freeze well?

Reply

20 Angela (Oh She Glows) January 20, 2014

I haven’t tried freezing it yet, but let me know if you try it out :)

Reply

21 lea January 31, 2014

Just wanted to let you know and everyone else that this delicious sauce freezes beautifully.

Reply

22 Jessica July 27, 2014

Thanks, Lea! I have too much sauce left over so I’m going to freeze it. :)

Reply

23 lea January 31, 2014

Hi Hazel

Go ahead and freeze the sauce. It freezes great.

Reply

24 Hazel @ The Comfort Zone and Beyond February 14, 2014

Thanks alot! Cauliflower just went on sale this week so I’m gonna make a double batch and freeze half :)

Reply

25 Christine @ Gotta Eat Green January 20, 2014

I try to steer clear of creamy sauces because they are usually so heavy. This one on the other hand, looks amazing. You continue to inspire me with these amazing recipes! This is the perfect meal for my birthday dinner tonight, thanks!!!

Reply

26 Abby @ The Frosted Vegan January 20, 2014

Yes yes yes! I love using cauliflower to make things creamy, sooo much better than butter annnd veggies for the win!!

Reply

27 Tina Muir January 20, 2014

Wow that looks delicious! Cauliflower is definitely the “IT” food of the year! I made a cauliflower crust pizza last night, it was wonderful!

This would be a great new dish for me to try to fuel my training! You cannot run 70 miles a week on salads! I am always on the lookout for new pasta dishes to fuel me up for my training :) Thanks for the recipe!

Reply

28 Liz @ Tip Top Shape January 20, 2014

This is so unique! Would leaving out the nutritional yeast compromise the flavor too much? I don’t have any at my house, but still want to try it.

Reply

29 Angela (Oh She Glows) January 20, 2014

The nutritional yeast does give it a great flavour, but it might be ok without it – let me know if you try it out. You might need to adjust the seasonings too

Reply

30 Melody January 28, 2014

Hi! Being down in Australia I wasn’t sure what the yeast was! Apparently sell it down here as nutritional yeast flakes. Left it out but found it lacked a bit of oomph… will try again with next time!

Reply

31 Gina February 5, 2014

I tried this without the nutritional yeast. I added a bit of veggie stock and ground sage. Also, I tossed in some roasted mushrooms and raw kale at the end. I loved it!!!! Lots of sea salt and fresh ground pepper too.
Thanks for sharing such a delicious recipe!
XO, Gina
classyeverafter.blogspot.com

Reply

32 Sarah August 5, 2014

I also couldn’t find nutritional yeast. Instead I added some freshly ground nutmeg and added fried aubergine to it. It was very tasty :)

Reply

33 Cassie January 20, 2014

I’ve had a hard time finding nutritional yeast. Maybe this recipe will inspire me to order some online. It looks and sounds scrumptious!

Reply

34 Kailee Larson January 20, 2014

Try the bulk section if you haven’t already.

Reply

35 Angela (Oh She Glows) January 20, 2014

Yup, also the organic/natural food aisle of some grocery stores have it.

Reply

36 Jordan Lynn // Life Between Lattes January 20, 2014

Even before I stopped eating dairy, I never enjoyed alfredo sauce because it was way too heavy, but I always loved the creamy taste. Vegan alfredo is the best of both worlds! Looks delicious!

Reply

37 Kailee Larson January 20, 2014

YOU. ARE. AMAZING. For almost a year now I have used only your recipes and I couldn’t be happier. Yum!

Reply

38 Angela (Oh She Glows) January 20, 2014

That makes me so happy to hear how much you enjoy them – thanks Kailee!

Reply

39 Amanda @ Once Upon a Recipe January 20, 2014

Wow, this looks incredible! I don’t have a Vitamix or high speed blender, but I do have a food processor. Do you think this would work?

Reply

40 Angela (Oh She Glows) January 20, 2014

The food processor might leak a little (mine does when using liquids…) but it should still be ok :)

Reply

41 Maddie May 29, 2014

I always make mine in the food processor without problem. I do first process the cauliflower and garlic until the cauliflower is mashed and then add everything else. I also add a pinch of ghost pepper salt to give it an extra kick, if you like spicy food.

Reply

42 Natalie January 20, 2014

Looks soooo good! I made a nutritional yeast sauce for pasta a while back but I would love to try this for the veggie boost.

Reply

43 Dana @ Conscious Kitchen Blog January 20, 2014

Holy amazing! This pasta dish sounds absolutely to-die-for. I’d love to toss this sauce with pasta and then load it up with veggies. I’m thinking spinach, mushrooms, asparagus… the options are endless.

Reply

44 Angela (Oh She Glows) January 20, 2014

mmm asparagus :)

Reply

45 Brittany January 20, 2014

This looks absolutely delicious! I love me some pasta!

Reply

46 Cathryn January 20, 2014

I cannot wait to try this!! :)

Reply

47 Alisha January 20, 2014

I love cauliflower Alfredo, but I haven’t tried a vegan version. Can’t wait to try your recipe out. It’s sure to be a hit!

Reply

48 Camilla January 20, 2014

I just happened to have a head of cauliflower in the fridge so i cooked this recipe for dinner- and let mé Tell you….. It’s absolutely mindblowingly amazingness!!!!!! Thank you so much Angela :)
I can’t wait to have leftovers tomorrow.
By the Way i had this with cherry tomatoes and ligthly steamed cauliflower florets on top- perfect!

Reply

49 Angela (Oh She Glows) January 20, 2014

That was fast!! So glad you love it as much as we do :)

Reply

50 Nicole January 20, 2014

Yum. I have to try this. And I love that Eric asked to make it together for Valentines Day! So sweet!

Reply

51 Andrea January 20, 2014

This looks great? Do you think it would keep if I only used part of it right after making it? Thanks!

Reply

52 Andrea January 20, 2014

I meant… This looks great! :-)

Reply

53 Angela (Oh She Glows) January 20, 2014

Yes I do think it would keep for at least a couple days :)

Reply

54 Andrea January 20, 2014

Thank you!

Reply

55 Lynn January 20, 2014

I agree with Nicole! This dish sounds yummy and Eric is a doll!

Reply

56 Missy January 20, 2014

I kid you not, my lactose intolerant/gluten free partner just asked me to make him a version of this dish last week and it totally slipped my mind until I checked in to your blog. This sauce looks pretty cream-ilicous despite being dairy free. Thanks for sharing the recipe, Angela.

Reply

57 Alexina January 20, 2014

I can’t wait to make this!! Califlower is one of those foods I’ve been scared to try… It just doesn’t look very appealing, you know?? But that pasta looks so good! And then again, I used to think I hated broccoli until I tried it :)

Reply

58 Leanne January 20, 2014

I started myself on a vegan challenge January 1. So far I have dropped 5 lbs just from my diet! I haven’t been able to add exercise in yet (wait, stay at home mom of 3 kids=exercise, right?). Coincidently, this was on my menu for today! Your recipe sounds better than the one I had previously found (which I was worried sounded bland)! Your blog is my first stop for new recipes! PLUS, I am a Canadian (living state side now) but love supporting my home country! Thanks for good food and inspiration!

Reply

59 Angela (Oh She Glows) January 20, 2014

Hey Leanne,Congrats on your vegan challenge going so well! I hope you enjoy this dish. Let me know how it goes. :)
And yes, 3 kids if definitely exercise!!!! haha

Reply

60 Leanne January 20, 2014

This went over pretty well tonight! 2 of the 3 kids ate it, the 3rd being a VERY picky eater anyway. The husband ate it and liked it! I had some left over vegan pesto in the fridge and I added a dab to my own plate. I totally recommend that, or even just basil would work nicely!

Reply

61 Lizz January 20, 2014

That is adorable that your husband asked to cook it together on Valentine’s Day. You seem like such nice people which only adds to the great recipes! :)

Reply

62 PinaColada January 26, 2014

I agree, that’s so cute! You’re a lucky girl that you both like to cook and eat vegan food together – I just love that! : )

Reply

63 Anna January 20, 2014

Looks delicious! Do you think it would still taste good without the nutritional yeast? I don’t really care for the taste of it and I’ve never been a big fan of cheese-based sauces anyways. Thanks for the recipe! :)

Reply

64 Colette January 20, 2014

Hi Anna, I actually had a girlfriend make me cauliflower alfredo recently and she used pesto in place of the nutritional yeast and it was really delicious! I hope this tip helps! :)

Reply

65 Angela (Oh She Glows) January 20, 2014

oh pesto is a great idea! What a nice variation :) was it basil pesto? I wonder if a parsley walnut or almond pesto would be nice too…

Reply

66 Colette January 20, 2014

Yeah, it was just normal basil pesto, but I bet other ones would be great too!!!

Reply

67 Anna January 20, 2014

Oooh, that sounds good! Thanks for the tip!

Reply

68 Felicity February 7, 2015

I made it without nutritional yeast since I didn’t have any and just added some extra flavour through dried herbs and it was scrumptious!

Reply

69 Alexandra Aimee January 20, 2014

This LOOKS just as good as the dairy kind, which I never eat because it always makes you feel so terrible after. I’ll have to try this!

— Alex at brainyGirlsBeauty.com

Reply

70 Red Deception January 20, 2014

I tried a recipe from elsewhere for cauliflower alfredo, and I found it had a san-like texture – NOT delicious. I am willing to give this a go again! And hopefully my new Vitamix will help as well :)

Reply

71 Angela (Oh She Glows) January 20, 2014

I think a big part of this recipe is that you really need to blend it until super smooth – no doubt the Vitamix works wonders for it to get so creamy!

Reply

72 Karen @ Fruitspire January 20, 2014

I literally laughed out loud when you said “Who am I to deny a grown man cauliflower? ” I cannot wait to try this recipe!

Reply

73 Angela (Oh She Glows) January 20, 2014

hehh ;)

Reply

74 Felicity February 7, 2015

Hehe me too! Angela – your writing style is not only genuine and brilliant but also hilarious! Seems like vegan blogging is perfect for you – combining the clever academic mind (considering you trained as an academic in psychology) and the wonders of delicious plant based food that taste amazing and nourish you simultaneously! You’re pretty much just the vegan bomb ;)

Reply

75 Angela (Oh She Glows) February 7, 2015

Felicity – thank you for your kind words!! I am so happy you enjoy the blog so much. xo

Reply

76 Michelle January 20, 2014

WOW! Oh WOW! Just made this for lunch! I had all of the ingredients and I was hungry and this sounded amazing so I couldn’t wait. I cannot believe that this is made with cauliflower! So creamy! So rich tasting! I added a titch of nutmeg since the dairy versions of Alfredo Sauce often use it. This is soooo delicious! Thank you Angela for another winner!!!

Reply

77 Liz January 20, 2014

This looks so good! I’ve been scared to jump on the cauliflower Alfredo sauce band wagon too, but I may have to give this a try!

Reply

78 lauren@golaurengo January 20, 2014

I saw this today and immediately went and bought the ingredients to put this dish together. Mine doesn’t look as creamy, but it tasted amazing. Thank you so much for the inspiration!

Reply

79 Krystal January 20, 2014

That looks fantastic!

healthy-dirt.com

Reply

80 Jenni January 20, 2014

This could even be made paleo with zucchini noodles!

Reply

81 Kris January 20, 2014

I just made this for dinner. I served it over spaghetti squash instead of pasta and mixed in some steamed broccoli. So delicious. Thanks for the recipe

Reply

82 Karissa January 20, 2014

This looks so good I might just have to go pick up some cauliflower to make it for dinner tonight! I have overdone it with cashew alfredo so this would be a wonderful change! Plus I love that you don’t even need to prep ahead like with cashew based sauces.

Reply

83 Karissa January 21, 2014

Update: I made it for dinner and absolutely loved it! I bought a pre-cut and washed bag of cauliflower from Trader Joe’s to do it which made it so quick and easy! Threw in some spinach as well for a little extra boost. This is definitely my new favorite Oh She Glows pasta recipe!

Reply

84 Kate @ Coffee with Kate January 20, 2014

I’m slowly, but surely, discovering how versatile Cauliflower is. This sauce looks delicious. I’ve been dying to try Cauliflower mashed ‘potatoes’ too. Just made cauliflower pizza crust over the weekend (coffeewithkate.com/2014/01/20/weekend-recap-117-119/ )and it turned out great! I was so surprised. It actually satisfied my pizza craving.

Reply

85 EC January 20, 2014

Do you have nutrition information for this recipe?

Reply

86 Natalie January 20, 2014

Wow, I am SO making this for my fam this week! I love introducing them with delicious foods that are super-healthy and vegan – their surprise is priceless!! ;)

xoxo
Natalie
nataliemint.com

Reply

87 Rachel January 20, 2014

Wow! This looks AMAZING! Isn’t cauliflower immensely versatile?!!? Not only am I going to try your recipe but now I have the courage to make a 2nd attempt at vegan cauliflower crust pizza. I had a MAJOR fail last night with. I believe I left too much water left in the cauliflower and not enough “egg” (flax + water + nutritional yest + chia seeds). I was wondering if you might have a recipe to share or suggestions as to what the be the best prep. method? I was thinking of not cooking the cauliflower first but I’m not sure! I Thanks & as always, I look forward to your next post! :-)

Reply

88 hunter4086 January 20, 2014

I made this for dinner tonight. It was filling…yet pleasantly so, knowing it was mostly cauli. Mine was slightly stodgier than yours. I will tweak the milk next time to make it a bit less thick. Otherwise, a great flavour and a great meal idea. Very easy and tasty.

Reply

89 Claire January 20, 2014

Made this tonight, so amazing! I upped the lemon juice and nutritional yeast a bit because I had a larger head of cauliflower. Then I added roasted baby bella mushrooms and fresh spinach as I tossed it all together. This stuff is definitely a crowd pleaser! Don’t know if it beats your smokey butternut squash sauce, but I haven’t found anything that does! Love it more than typical dairy heavy Alfredo for sure!

Reply

90 Kammie @ Sensual Appeal January 20, 2014

:O oh my goodness – how gloriously delicious! I haven’t had alfredo in years! I can’t believe this is vegan AND healthy. Amazing.

Reply

91 Emily @ don't miss dairy January 20, 2014

This is perfect! What a coincidence that I just bought a huge head of cauliflower yesterday, and now I know exactly what I’m going to do with it. I’m always looking for ways to mimic Alfredo; it’s the dish I miss most since becoming lactose intolerant. Thank you for this simple and delicious-looking recipe!

Reply

92 Emily @ don't miss dairy January 22, 2014

Update: I made it today and added some vegan butter like you suggested. Amazing!!!

Reply

93 Kayla January 20, 2014

And that will be added to my menu for next week! Who doesn’t love alfredo?

Reply

94 Jen January 21, 2014

Looks really good! Just made cauliflower mashed “potatoes” last week and loved them. Excited to try this! What’s the nutrition information? Can you please post this on all recipes like you used to!

Reply

95 Ceara @ Ceara's Kitchen January 21, 2014

I LOVE the name you gave to this recipe and your photography makes me want to reach into the screen and try a bite of your vegan Fettucine Alfredo! I made something very similar to this this weekend using cauliflower and soaked cashews! I love how creamy it makes the pasta sauce :) Yum!!

Reply

96 Melissa January 21, 2014

I’ve been a long time follower and just moved to Zambia in August… without nutritional yeast! Thankfully a friend from home brought me several cups in December, and I’ve been guarding over it like it’s gold. Oh my goodness, I am SO SO SO glad that I used it for this recipe. With a couple modifications (no unsweetened soy milk here, sub tofu; vegetable oil, raw garlic and onion instead), the dish turned out to be delicious! Being vegan in Africa has been a challenge, and I’ve been drooling over your last few months of posts… I’m being completely honest when I say that one of the things I miss the most about being Stateside is making your food. Thanks for spreading the joy!

Reply

97 Nicole Marie Story January 21, 2014

Girlfriend, I am reading this recipe at the coffee shop, and my jaw has dropped in complete surrender. I want this for my Valentine’s dinner, too! I wonder if my date ( my dog) will approve. Ha ha! Love. Thanks for the divine recipe. Sharing it now!!!

Reply

98 zminnorthbethesda January 21, 2014

Delicious! I added paprika to the sauce and poured the mixture directly into the sauteed garlic and olive oil on the stove. The sauce was a bit much, so I added some steamed zucchini ribbons into the mixture, and now we have enough servings for 6-8. Thank you for this recipe!

Reply

99 Elyse @ Lizzie Fit January 21, 2014

I make the raw Alfredo using cashews A LOT but I will most definitely be trying this version out. Alfredo was a favourite of mine before going vegan (and learning how terrible it was for me lol) so this is pretty exciting :D

Reply

100 Ines January 21, 2014

I made this today and it’s super tasty! I actually prefer it on it’s own rather than mixed into pasta and have been having it as a dipping sauce with carrot sticks!
Thanks for another great recipe Angela :)

Reply

101 Tabitha January 21, 2014

This looks divine, I just love cauliflower especially in a creamy sauce. Thank you.

Reply

102 Kayti January 21, 2014

So funny you posted this because I just made your other Alfredo recipe last week! I made this too, it was amazing! I hash tagged the pic on Facebook. Have you ever tried bean pasta? I used mung bean fettuccine for this recipe. Black bean pasta is incredible also. Packed full of protein and gluten free!

Reply

103 Hinna January 21, 2014

What is the difference between regular and nutritional yeast?

Reply

104 Kary January 21, 2014

This sounds delicious and I can’t wait to try it, but I have an allergy to yeast. I saw your comment about replacing it with pesto. (which sounds great) Just wondering if there’s anything else to replace it with to keep it low cal/fat and healthy?

Reply

105 Sarah January 21, 2014

Oh yum.

Reply

106 Adrienne @ Whole New Mom January 21, 2014

Just pinned – LOVE it!

Reply

107 Giovanna January 21, 2014

Dear Angela, you’ve done it again! I can’t wait to try this recipe….

Reply

108 Marissa January 21, 2014

I am new to nutritional yeast and working on avoiding dairy as much as possible. With that said, do you have any recommendations for brands of nutritional yeast that are tried and true?

Reply

109 Bernie January 21, 2014

What’s the story with nutritional yeast? I haven’t tried it yet and have seen it in lots of recipes. Is it a flavor or texture kind of thing?

Reply

110 Angela (Oh She Glows) January 22, 2014

It lends vegan recipes a cheesy flavour. :)

Reply

111 R January 21, 2014

Ok, after reading your post my daughter and I were like we have to make this, so…… we did and it was awesome!!!!! It even fooled my cheese and meat loving husband, who would have NEVER tried it had he known what it was. ( honestly i never thought it would get past my hubby) Fooled my son as well, My daughter and I could barely keep a straight face as my husband asked for 2nd helpings!! What a great recipe, Everyone should make it, easy and YUMMY!!!!

Reply

112 Angela (Oh She Glows) January 22, 2014

So excited to hear that!!! Thanks for the feedback :)

Reply

113 Mocha January 21, 2014

Son of a muthamuchacho I want this! lol!
Gonna stick the recipe on the fridge for this week.

Reply

114 Amy January 21, 2014

Did I just get cauli-power sauce in my hair while I was licking the serving tongs?! Yes. Yes, I did. And I found a use for the last of my frozen peas that had horrible freezer burn! But there was no freezer burn taste with that amazing sauce that I could put on anything!

Thanks for sharing this amazing recipe! It makes me wonder how absolutely wonderful the recipes must be that you don’t share with us because they’re going in your cookbook!

-Amy in Texas!

Reply

115 Shelley January 21, 2014

OMG! This dish is out of this world! SOOOOOOOOOOOOOOO good! :)

Reply

116 Joey January 21, 2014

Yum Looks so good! I’ll try this for my husband, since Fettuccine Alfredo is one of his favs! He’s a veggie hater, but I bet he won’t even notice with this!
Thanks for sharing!

Reply

117 Emma @ Life's A Runner January 21, 2014

This is SUCH a great idea! I love how cauliflower can be substituted for so many things – rice, pizza crust, and now alfredo sauce?! Who knew? :)

Reply

118 Zoe@loseweightandgainhealth January 21, 2014

Oh my gosh Angela – that was amazing !!! We all enjoyed that one. I am not eating wheat so I had it with rice and spinach. It was so good I included this recipe and another one of your posts in to my blog yesterday. In admiration of your blog I called it “Oh Yes, She Glows”
loseweightandgainhealth.com/2014/01/20/oh-yes-she-glows/

Reply

119 Michelle January 21, 2014

Angela, I’m a big fan of your website. I like reading your stories. I am not a vegan or vegetarian but enjoy the healthful aspects of your recipes. What would you suggest using as a substitute for the nutritional yeast in this cauliflower recipe?…cheese?

Reply

120 Wendy January 21, 2014

I just made this sauce. Holy Moly. This is so amazing! I’m going to steam a bunch of vegetables and throw this on top. I just gave my husband a bite, and he is blown away by the flavor. I’m so excited to have a cauliflower based go-to sauce now. Thanks AGAIN, Angela.

Reply

121 Judy Walker January 21, 2014

This looks really good, but then I enjoyed your smoky butternut squash mac-n-cheez (when in doubt, nutritional yeast = BIG YUM). I’ve been a site lurker for a long time, and my husband and I have had so much good food ala Angela (kale salad is fantastic, and your no-bake protein bars are a migraineur’s best friend) that I had to post my first comment today to tell you how happy I was to see your cookbook FEATURED IN AN AMAZON EMAIL this morning. Congratulations!

Reply

122 Angela (Oh She Glows) January 22, 2014

Hey Judy, Thanks so much for your lovely comment! So happy you are enjoying the recipes :)

Reply

123 Mary Pascall January 21, 2014

This looks great. I watched my daughter make Alfredo this evening for the family. Lots of milk and cheese, etc. I can’t eat it. Thank you so much for this recipe. Will be trying this very soon indeed!!!

Reply

124 Kim January 21, 2014

I just made this for dinner tonight and it definitely hit the spot and was so yummy. I will be making this again for sure!

Reply

125 Mima January 21, 2014

Angela
You are a genius!!!
This is soo delicious – I was eating it with my spoon ;)
Thank you for every recipe you give us – it makes plant based eating so much more delicious :)
Keep up the good work!

Reply

126 Naomi Casiro January 21, 2014

Seriously!? How in the world did you know that I have a head of cauliflower in the fridge, and am dying for a hearty pasta dish!? You are a mind reader :) I am so excited for your cookbook to come out and just and FYI your adult version of Rolo’s have had all my non vegan friends giving me shocked faces when they tell me how amazing they are and then I tell them whats in them!!!

Cheers! Happy tuesday!
Naomi

Reply

127 Brittany January 21, 2014

I love all the cauliflower recipes that I’ve been seeing lately! I’ll definitely have to try this sauce. It sounds delicious.

Reply

128 Kate January 21, 2014

Tried this tonight over spagetti squash – was terrific! I was glad to find a vegan cream sauce that doesn’t use nuts. Thanks for sharing the recipe.

Reply

129 Jen January 21, 2014

I made this tonight and couldn’t believe how incredible it was! It will definitely be on regular rotation at my house. Even my cauliflower hating husband liked this. I added peas and parsley as a garnish, but didn’t care for the parsley so will leave that out next time.

Reply

130 Heather January 21, 2014

Hi Angela,

We tried your Smoky Butternut Squash Sauce with Pasta and Greens recipe last night and tonight we had this one. They were both amazing! Very much comfort food without being fattening. My husband said, “Can you message her and tell her how awesome the Cauli-power Fettuccine is? Like, it’s REALLY good”.

We’re really glad that we found your blog…I’m an Oakville-born California-transplant, and I’m finding your recipes to work perfectly with my organic veggie box. Your creativity makes being vegetarian/vegan EASIER and your photos are beautiful. THANK YOU!

Reply

131 Araceli January 21, 2014

Honestly, I’m a not a vegan in the slightest, but this sounds really good. Even my mega carnivore hubby seemed intrigued when I described this recipe to him. I’ve been looking for ways to reduce meat/dairy consumption for health purposes so this definitely helps, thanks!

Reply

132 Lexi January 22, 2014

Oh my gosh, I made a cauliflower-based alfredo recipe just like this one over the weekend! It wasn’t a vegan recipe so I kind of just substituted and added things till it tasted good. Can’t wait to try your recipe! :)

Reply

133 vaseux January 22, 2014

Do you prefer the cauliflower sauce over the cashew cream sauce? I’m just wondering because I tried a cashew alfredo sauce once and it was really sour and gross (to be fair though it was out of a jar; it’s probably much better if it’s homemade). My fiance and I definitely miss alfredo so I’d love to find a vegan alternative!

Reply

134 vaseux February 8, 2014

I made this recipe the other night… Holey moley, was it GOOD! My fiance and I haven’t been vegan for very long (a few months I believe) so we still remember the taste of regular alfredo… and I have to say, we both prefer the vegan version!!! It tasted just like regular alfredo, but without the heavy feeling or the guilt! Thank you SO MUCH! This recipe is AMAZING! And I can only imagine how much healthier this version is compared to the original, I’d love to the nutritional info for both recipes compared!

Reply

135 Luu January 22, 2014

wow. the recipe looks and sounds delicious!
Great job!
Best, Luu

Reply

136 suzanne January 22, 2014

WOW – this looks AMAZING! I am so excited to try this recipe!!!! THANK YOU :-)

Reply

137 Tana's Table January 22, 2014

Just added this to my menu for the week! Can’t wait to try it!

Reply

138 Elena Perez January 22, 2014

I cooked this creamy pasta yesterday. Oh, it was so good! The flavor of cauliflower is amazing. Thanks, Angela, for one more great dinner!:)

Reply

139 Erica January 22, 2014

This looks so amazing, I am going to make it this weekend!

Reply

140 Nickole January 22, 2014

I am such a huge fan of your blog and your recipes have really helped me in my journey to becoming vegan! When I saw this post I rushed to the store to get the ingredients. It was divine! So so good!! We added spinach to our dish and it was delish!! My whole family loved it! (A rarity for anything I cook!) Cannot wait to eat the small amount of leftovers for lunch today!! Thank you!

Reply

141 Canadianrunner23 January 22, 2014

I am obsessed with your blog!! I didn’t make a new years resolution but did decide to run my second half marathon this year! Somehow healthier eating choices followed in that decision knowing how badly I want to kick butt in the LuLu Seawheeze this time around! (As I sort of was a newb in 2012 and just did it to say I did it, barely was my results :P) Going to make this tonight! Thank you for sharing all your amazing recipes.

Reply

142 Kimberly Springer January 22, 2014

Hi Angela,

I too used to struggle with disordered eating but recipes like this allow me to appreciate food again. I followed your recipe exactly and it’s divine.

Recently, as well, my mom suffered from a heart attack. Luckily, it is not due to normal circumstances which cause the disease but the doctor insists that she change her diet. I would love to buy her your cookbook. Would it be possible for you to address the book to her? I know this is a stretch, but I feel like this would be very motivational and encouraging for her considering the situation!

Anyway, I had my Alfredo on top of Kelp Noodles! So filling! My boyfriend will enjoy.

Thank you so much. You’re an aspiration! Perhaps if you have a PO box I could forward you the book?

Sincerely,

Kim Springer

Reply

143 Tami@NutmegNotebook January 22, 2014

I’ve been looking for a vegan alfredo sauce – looks so good!

Reply

144 jessica January 22, 2014

I was totally expecting the cauliflower flavor to be really prominent which I was ok with, but this was literally amazing! Could not taste the cauliflower at all and it was sooo thick and creamy! Thanks for the great recipe :)

Reply

145 Julie January 22, 2014

Okay, this blew my mind! I was feeling a little adventurous and added more lemon than the recipe calls for, and I swear with a bit less almond milk it would have been an amazing hollandaise substitute!!! Wanted to share that discovery, that will definitely be getting drizzled over asparagus in the near future.

Reply

146 Meagan January 22, 2014

This sauce is so delicious and creamy! This will be a staple in my weeknight meals.

Reply

147 crunchycake January 23, 2014

I tried this on Monday night and it was DELICIOUS! I tried to make an all veggie based meal so I used shirataki noodles. The next night I made rice and beans. I pulled the extra sauce out and poured it over some rice. Today I dipped some carrots in it. We really liked it and were amazed at how rich it tasted. And I appreciate how incredibly easy it was. Thanks Angela!

Reply

148 Andy January 23, 2014

I made this recipe for my son and I and it was gone in 10 minutes. So delicious. I would have never thought cauliflower could make such a wonderful creamy sauce. Thank you, Andy

Reply

149 Ryan Elizabeth January 23, 2014

Hi there!

I am totally amazed at how SIMPLE this was and how everything came together to form such a cheesy, cheese-less sauce! I added the salt and all of a sudden, BAM! Alfredo! So cool! Cauliflower is always one of those veggies I forget about but it’s so good…thank you for reminding me! :)

I have three cheese-loving roommates and they ate this right up. Thank you!

Reply

150 Cate January 23, 2014

Looks yummy, i think i’ll try this at the weekend! x

Reply

151 cosmina January 23, 2014

I’ve made this the other day, it’s delicious!!!!!!!!!!!!!!!!!!!!!!!!!!!! :D

Reply

152 Michelle January 23, 2014

I made this last night and it was absolutely amazing!! I omitted the oil and sautéed the garlic in vegetable broth. I have been searching for oil, nut free recipes and this is by far the best! Thank you!

Reply

153 Samantha January 24, 2014

Oh yes please! I love pasta Alfredo but all that cream! No good for the waist line or the heart, but this is a fantastic idea. I love it! No more feeling guilty about making this dish! Thank you! Thank you! Thank you!

Reply

154 Regina January 24, 2014

I made this last night, and I’ve gotta say, I was skeptical at first. How could a sauce made from cauliflower rival alfredo? I was pleasantly surprised! It was sooo creamy and decadent!! Your recipes are amazing. I made the full switch to vegan on the 20th and your recipes have made it so much easier to stay on track and satisfied. Thank you for that!!

Reply

155 laura January 24, 2014

yum!! made this for dinner last night and will have leftovers for dinner tonight!!

Reply

156 ElShi January 24, 2014

This was heaven! Thank you for a healthy, dairy free alternative!

Reply

157 Lia @ Luscious Living January 24, 2014

Such a great idea! I’ve been hooked on Cauliflower mashed potatoes, but didn’t think to turn it into a pasta sauce! This looks so good!

Reply

158 Emily January 24, 2014

This is amazing! So easy to make and definitely one of my new favorite recipes! I just have a regular ‘ol blender and it still came out great. Can’t wait to make it again!!!

Reply

159 Rachel Waters January 24, 2014

I made this for dinner last night and tossed it w/some frozen/steamed peas and annie chungs rice noodles. Was SO tasty!! Added a little more almond milk and extra seasoning and have lots of leftovers for lunch :) Thanks for a great idea!!

Reply

160 Vanessa @ Crumbs January 24, 2014

I used to go absolutely gaga (no pun intended, Lady Gaga) over fettuccini alfredo. I like cauliflower and when mixed with garlic, I know I’ll love this so much I may even turn on an Italian (er, one can wish!) haha!

Reply

161 Jessica Kavanaugh January 24, 2014

Angela….This recipe was AMAZING! My husband and I were shocked how creamy and delicious it was. This one is definitely a keeper. Thank you for all of your wonderful recipes.

Reply

162 chelsea January 24, 2014

made this last night – absolutely floored at how good it was. go make this asap!

Reply

163 Kim N. January 24, 2014

I have never EVER commented on any of your posts. Although I do love your blog and your recipes, and I use it all of the time. BUT this cauliflower sauce was absolutely out of this world, thank you so much for the great recipe!

Kim

Reply

164 Angela (Oh She Glows) January 25, 2014

Hi Kim, Thanks so much for your feedback! So happy it was a hit :)

Reply

165 Kira - HealthAble Old Soul January 24, 2014

I love Cauli-power and I am so excited to try this!!! An alfredo vegan is so nice to try since we have dairy allergies in our household! It looked like it turned out beautifully!

Reply

166 Joelle January 24, 2014

I made this and thought it was good, but used the leftover sauce in a vegetarian lasagna with mushroom, chard, and a tomato sauce. It was fabulous! Thanks.

Reply

167 Kasie January 25, 2014

I made this tonight, it is good but very very rich and I must say, the sauce makes a LOT, so, use your FAVORITE pasta with it, I tried one that I hadn’t tried before ( because it came in fettucini style and my pasta ruined the dish. It wasn’t the best. The sauce is awesome though! Amazing rich and creamy, Angela, you never cease to amaze me and I’m so grateful for you!!!!!

Reply

168 Karen January 25, 2014

My husband and I have been eating vegan for 9 months and really loving it. It’s been fun to explore cooking/shopping in a completely new way. I have loved all your recipes and am really excited to get your cookbook when it comes out. Thanks for all the food ideas and support I get from reading your blog.

Last night I made the cauliflower fettuccine and OMG! That is so good and creamy that I think it beats regular by a landslide. We enjoyed eating it and the way we felt AFTER we ate it! That’s amazing! My 16-year old son and his friend sampled it and both gave it 2 thumbs up, that’s huge! Thanks for doing what you do.
P.S. I’m obsessed with Peanut Better Balls

Reply

169 Angela (Oh She Glows) January 27, 2014

Hi Karen,

Thank you so much! I’m so happy you all enjoyed it so much. And yes, how you feel after the meal is very important to me as well! Thanks for reading.

Reply

170 Charlotte January 25, 2014

This looks amazing! I am very excited to make this! However, I have recently purchased nutritional yeast and tasted a tiny bit of it and am worried that adding a quarter cup of it will leave the sauce tasting a bit “yeast-y” (for lack of a better word). Should I be worried about this?

Reply

171 Angela (Oh She Glows) January 27, 2014

If you are concerned, you can always add it slowly and taste as you go :) That would be my advice!

Reply

172 Siri January 25, 2014

Currently eating this sauce with a spoon. INCREDIBLE.

Reply

173 suzanne January 25, 2014

I posted on your next post about how much we loved this but wanted to add…had it with kale mixed in the first night….SOOOO good! and then had leftover sauce on my salad the next day (warmed up) with roasted chick peas….another yum! THANK YOU!!!

Reply

174 Michelle January 26, 2014

Looks lovely. I may add a little spinach stirred into the sauce to add a bit of colour instead of the mushrooms. Worth a try. Thank you for your recipes.

Reply

175 Mark January 26, 2014

We made this last night and it was AWESOME!

As a long-time vegan, about 20 years now, I’ve found a couple delicious cashew “cheese” sauces over the years and while I love them, the high calories are something to be aware of. This recipe blew me away at how yummy it was and I imagine the calories are dramatically lower…thank you!

We did add about 1 1/2 tablespoons of Earth Balance, (a vegan margarine), as you suggested and I feel it gave the extra richness needed.

Reply

176 Angela (Oh She Glows) January 27, 2014

So glad to hear this Mark!! Thanks for your great feedback :)

Reply

177 LM in Dallas January 26, 2014

Tried this last night – even my meat and potatoes father liked it! I would suggest some fresh herbs and/or broccoli for extra taste and color.

Reply

178 Jerry January 26, 2014

This looks great! I have sent to a friend of mine who can’t eat a heck of a lot, due to allergies, but this he can have on his treat days….

Reply

179 Tara Farrell January 26, 2014

I am loving your blog and can’t wait for your book!! Made this today for myself and my husband and we loved it! I sweated some onion with the garlic and I also added some red chili. Served it with Spelt/Spinach tagliatelle. Absolutely devine!!!

Reply

180 Ana January 26, 2014

Made this last night! We topped it with a veggie medley (zucchini, summer squash, carrots, Brussels sprouts, asparagus, and sweet peppers) that was roasted with some olive oil, honey, balsamic vinegar, garlic, and shallots. WOW. Amazing mix-in and I highly recommend it! So grateful to have a tasty non-tomato based pasta sauce that ISN’T a calorie bomb!

Reply

181 Becky January 26, 2014

Hi Angela, I just discovered, by accident, your blog a few months ago. I have been wanting to be vegan for about 5 years, but between trial and error, and living with two men in the house (meat eaters) by the time I would cook for them, I didn’t have the energy to cook for just myself. Well, finally something just clicked, and your blog has been pivotal, erasing the error part. I have made several of your recipes and they are SSOOO! delicious! But today, I made your Cauli-power Fettucini “Alfredo” and it is so over the top the angels must be singing. I know you’ve been doing this for some time now, but your work is so new to me, and Im sure there are a lot of people yet to discover your gift on this subject. Thanks so much.

Reply

182 Angela (Oh She Glows) January 27, 2014

haha the angels were singing! Amazing analogy for this recipe, hah. :) So happy you are enjoying my recipes Becky!

Reply

183 Becky January 26, 2014

P.S. Chocolate and Peanut butter ROCKS!!

Reply

184 Taryn January 26, 2014

I am making this tonight. Whipping up a batch to go with some broccoli slaw and yam noodles. Such a great substitute for cashew-based sauces, which are also delicious. Thanks!

Reply

185 susanj January 26, 2014

Oh my! I just made this tonight. It was sooooooo GOOD. I served it over roasted spaghetti squash instead of pasta b/c I had some cooked already. This sauce was so easy and quick to make. Thank you so much for another great recipe.

Reply

186 jenna January 26, 2014

Best vegan fettuccine I have made. Definitely a Valentin’s/anniversary dinner. Thanks!

Reply

187 Leah January 26, 2014

I made this dish tonight and it was delicious! Glad it made a big pot cause now i can eat it for my lunches at work this week!

Reply

188 kmaywatson January 27, 2014

WOW! This turned out A*M*A*Z*I*N*G and my omnivore friends were fighting over the last serving :)

Reply

189 lea January 27, 2014

So….I don’t like cauliflower. However, my brother who is visiting from Ottawa loves it. (And who, I am excited to say, is exploring the possibility of going veg.) So I thought I would try this out for him…not for me. I have to say, I will not wait for my brother to come back and visit me in Vancouver to make it again. What a pleasant surprise… It was so easy to prepare and tastes really, really good.
BTW, I thought I would put some in the freezer to see how it holds up. Will let you know…

Reply

190 lea January 31, 2014

thumbs up to freezing!

Reply

191 Paula Coomer January 27, 2014

We made this last night, but switched out the onion and garlic powder for 5 cloves garlic and 1/2 sm. onion and caramelized them. I don’t have to tell you, I know, how crazy good and unbelievable this recipe is, but the little hint of toasty flavor put it over the top. Almost a bit of a smoky gouda flavor.

Thank you so much for this one. I have missed alfredo since going vegan.

OXXO
Paula Marie Coomer

Reply

192 Renee January 27, 2014

I made this last night for dinner and it was fantastic! I have a cheap-o crappy blender, so I had to split the ingredients into 2 batches, but it came out fine when I combined it after. I used penne, sauteed mushrooms, and basil garnish. Also of note, this was my first time ever cooking cauliflower (or even using a head of cauliflower for anything.) I’m 33. Ha!

Reply

193 Katie @ Daily Cup of Kate January 27, 2014

YUM! I am totally making this. I have been on a cauliflower-mash kick and this looks just as yummy. Thanks for sharing!

Reply

194 Kathy January 27, 2014

I just made this, and it is DELICIOUS. I am eating it over brown rice. I have sweet potatoes, red peppers, and tomatoes roasting in the oven, but I couldn’t resist this yummy sauce and have eaten two bowls before the veggies are even done cooking. Thank you for another great recipe. I love how easy it is to put together, and how creamy and satisfying it is.

Reply

195 Marion January 27, 2014

This is so good! Thank you for providing good tasting whole food recipes.

Reply

196 Marion January 27, 2014

This was absolutely delicious! I love all your recipes! I’m constantly proving people wrong that vegans don’t just eat salads every day and it’s all because of you!

Reply

197 Holly January 28, 2014

I was a little skeptical of this recipe, but I had a bag of frozen cauliflower in the freezer and decided to give it a try. Sure enough, it was delicious! I ended up topping it with roasted sweet potatoes and chickpeas. I’ll definitely be making this again!

Reply

198 Courtney January 28, 2014

Finally made this! I added my “vegan secret weapon” to this recipe – dried shitake mushroom. It does double duty: I boiled the mushrooms a few minutes to soften them used the soaking liquid in the sauce to add some amazing umami depth, and then I sliced the soaked mushrooms thin and fried them in a really hot pan with oil to make them crispy. I tossed them at the end with a tiny bit of soy – and they made a really great bacon subsitute!! Also pan-friend some brocolli to add as well.

Dried shitake mushroom also makes the most AMAZING homemade vegetable broth. I would never bother to make vegetable broth without it anymore. The only problem is the mushrooms would be hard to find in a regular grocery store, but luckily I have a small Asian grocery within walking distance of my house, and a large Asian grocery (T&T) within walking distance from work and they both sell dried shitake.

Reply

199 GiGi January 28, 2014

Hi Angela. I don’t know if anyone has asked this yet but can you substitute the almond milk with water? Would it taste just as good? Thanks

Reply

200 Angela (Oh She Glows) January 29, 2014

It wouldn’t be as creamy for sure, but I’m not sure on the taste as I haven’t tried it before. Let me know if you do!

Reply

201 kimmythevegan January 29, 2014

Hmmm, I’m feeling slightly skeptical myself (especially after my epic fail of trying to rice cauliflower for a pizza crust). But this does sound REALLY good =)

Reply

202 Trish January 29, 2014

Omg that looks so amazing, i make mine with cashews

Reply

203 Lola January 29, 2014

Hello Angela!
I tried this recipe tonight and it didn’t turn out as expected… The tast of yeast was way too strong :/ I don’t know if I made a mistake when converting the quantity into grams or if the problem lays in the brand I use but next time I’ll definitely put less yeast into it ! But I’ll do it again soon because I’m so sad not having my alfredo pasta tonight! ;)

Reply

204 Grace January 29, 2014

I made this over the weekend and my whole family loved it including my little preschoolers who even asked for seconds! No one knew it was cauliflower and gobbled it all up. I accidently left out the milk but it still turned out nice and creamy. I had leftover sauce and made a veggie and brown rice bowl for work the next day. Perfect! This recipe is definitely a keeper.

Reply

205 Jennie January 29, 2014

Tried it!! Loved it!! Great, easy easy EASY dish!

Reply

206 Nikki Parsons January 29, 2014

Just made this tonight and it’s fab. Thanks for the awesome recipe! xx

Reply

207 Angie January 29, 2014

I made this and I’m officially hooked! I don’t know how I went so long without this in my life. I put mine over spaghetti squash. Thanks for sharing this with us!

Reply

208 loricruz January 29, 2014

Hello,
When researching vegan on the web, your site came up and this is the recipe I made. My family really, really enjoyed it, and actually preferred it over dairy version. Your ‘touch’ in vegan cooking seems to be the one I go to for the transition we are making…Thanks so very much. Looking forward to your upcoming cookbook as well.

Reply

209 Angela (Oh She Glows) January 30, 2014

I’m so happy you all enjoyed it! Thanks for your kind words :)

Reply

210 Camille January 30, 2014

I was skeptical to try the recipe but it really was delicious ! And so easy to make !
Thank you

Reply

211 Renée January 30, 2014

I love this recipe! I made it today and it is absolutely delicious! The only thing that I had to adjust a bit was to add more liquid since the original recipe wasn’t liquidy enough for my taste. I think next time I’ll reserve a bit of the cooking water from the cauliflower since I ended up using more almond milk and it might have dulled the amazing flavour somewhat. Thanks for sharing this, it will definitely be in my regular dinner rotation from now on!

Reply

212 Catarina January 30, 2014

This is delish! Never thought cauliflower could taste so creamy! Didn’t have any onionpowder so sauteed half a red onion with the garlic and it turned out great.
Loved every recipie I have tried from this blog so far, never had that before. Keep it up!

Reply

213 Mimi January 31, 2014

Thanks for the recipe, it tastes realy delicious!
But I have to notice that it has nothing in comon with the original italian “Pasta Alfredo” which is just Pasta with butter and parmigiano. (which is realy difficult to adapt in a vegan version). Probably the American Pasta Alfredo is different.
But it tasted fantastic anways. Yummy!

Reply

214 Angela January 31, 2014

OMG! This was SO tasty! We had some left over and we ate it with a spoon right out of the blender! Thanks, Angela!!!

Reply

215 BarbDon February 1, 2014

Thank you for this recipe! I made it tonight, and we enjoyed it. I think you are right about including some peas in the final presentation. A touch of green would be nice. We had a vegan Italian sausage with it. One thing I didn’t think through was the size of our pasta portions. We eat 1/2 portions, so a 1/2 portion of sauce would work well. Again…Yum!

Reply

216 Jenny February 1, 2014

A funny/cautionary tale about this recipe….I made this recipe with unsweetened vanilla almond milk. My husband and I both thought the taste had potential but it was sweet. Haha! I made my discovery when I did dishes. Looking forward to trying again. It sure had a great consistency. Thanks for the recipe.

Reply

217 Kaleigh February 2, 2014

Licked. The. Plate. Clean…. literally.

I added sauteed/steamed mushrooms and broccoli and served it over zucchini noodles (no particular reason why that over pasta – I got a spiralizer for Christmas and finally tried it out!). Might be in my top 10 recipes Oh She Glows Recipes…I think I might try substituting cauliflower for cashews in your mac and cheese recipe (still my all time fav!) since it worked out so well!

Reply

218 Irene February 3, 2014

Hi Angela, I have never tried a recipe of yours that I didn’t love! Thank you for that :) Question: Can I make this recipe without the nutritional yeast? Do you think it will still have that creamy cheesy texture?
Thanks!

Reply

219 Alana February 4, 2014

I love this idea! Making this weekend!

Reply

220 AM February 4, 2014

I just made this and…YUMMY! I made exactly as directed except I did not use the nutritional yeast. I love yeast on my popcorn but learned when I made the Butternut Squash Mac N Cheeze that I do not like the nutritional yeast in sauces. I already liked cauliflower so I will have to try this on my husband who does not. Thank you for posting this recipe! I am new to non-dairy and am an awful cook so this was perfect for me. Super easy, fool proof and gives me a creamy pasta dish to be excited about.

Reply

221 Nicole February 4, 2014

I made this for dinner tonight and it was SO good! I’m not a huge Alfredo or cauliflower person but really enjoyed this. I sent the recipe to my friend and she also made it and put it over spaghetti squash noodles. Love your blog and can’t wait for the book!
I’m also loving the cashew egg nog from the bonus material :)

Reply

222 Lindy February 4, 2014

Just made this for dinner. I was very skeptical!! We LOVED it and will make it again!! I would say it’s more like a carbonara then alfredo, esp. the texture. I did add the cremini mushrooms, after sauteing them with minced garlic. I really liked the mushrooms in this dish. Next time, I will double the cauliflower though to make more sauce so we have more leftovers for lunch the next day!

Will definitely be adding this to the “rotation”! Thanks Angela for another winner!!

Reply

223 Daphne February 5, 2014

I just made this. The sauce is so creamy and delicious and surprisingly quick to make. I added a bit more sea salt, but I do that to everything anyway. I will definitely make this again!

Reply

224 natasha February 5, 2014

Just made this and it tastes like stale beer! Yuck… Where did I go wrong???

Reply

225 cmarie February 10, 2014

are you sure you used nutritional yeast and not brewers yeast? they are 2 VERY different things and aren’t interchangeable. google nutritional yeast to see what it looks like (yellow & flakey).. you can get it at health food stores.

Reply

226 Christina S. February 5, 2014

I just made this tonight for the third time! I love this recipe so much! Even my boyfriend who is not a vegan, absolutely LOVES it!

To mix it up a bit, I threw a handful of sun-dried tomato halves into the blender! It’s a perfect balance of savory/tangy as a sun-dried tomato alfredo!

Thanks!

Reply

227 Mary-Anne February 6, 2014

Dream-a-licious..cannot wait to make this tonight, I actually have all the ingredients on deck…Love when that happens <3

Reply

228 Megan Lanae February 6, 2014

I made this last Friday for me and my boyfriend and we both loved it! … we are making it again tomorrow. Huzzah for end of the week pasta comfort.

Reply

229 Madison February 6, 2014

I would recommend a bit less yeast and a bit less garlic, other than that it’s great!

Reply

230 Emily Hill February 6, 2014

Angela – this dish was fantastic!! I made it last week for dinner, it was super easy and really tasty! We used the gluten-free fettuccine noodles and I sauteed up some fresh broccoli to add to it, so good. The sauce was really creamy and had a nice flavor! I think next time I might try adding in some basil to make more of a pesto alfredo! Thank you so much for another wonderful recipe that I can share with friends and family! I refer your site SO often to friends who like my “foodie pics” and who are interested in a more vegan/plant-based way of eating :)

Reply

231 Angela (Oh She Glows) February 6, 2014

Hey Emily, Awesome, so glad you enjoyed it! :) Thanks for your feedback! I love your idea of pesto alfredo…omg…I will have to try this out! Thanks

Reply

232 Liz February 6, 2014

Made a double batch and loved it! The first night, I just poured it over some steamed chard. Yum. The second night, I smothered some asparagus in it. Yum again. I was too lazy to cook up some grains…

Reply

233 Amirah February 6, 2014

I made this for the family tonight. Super delicious and creamy! Will be making again, God willing. Thanks for such a healthy alternative. :)

Reply

234 Caprice Dorn February 7, 2014

I have just started to explore being a vegan, in fact this is my first week and this is going to be my dinner tonight with some peas and spinach in the mix. I loved your green monster vegan overnight oats too…. <3

Reply

235 Guy February 7, 2014

Thank you for sharing this recipe, i tried it, and it became, one of my favorite dishes

Reply

236 Barbara Fiori February 9, 2014

Wow, this is delicious! Thank you! Easy to make and just wonderful! Next time, I’ll make extra sauce and freeze it! :)

Reply

237 CarrieM February 10, 2014

Because I hate pouring vitamins down the drain, I wonder if there’s any reason why the cauliflower couldn’t be steamed, rather than boiled. Today I plan to pick up the cauliflower for my own sweetie’s “heart day” dinner and can hardly wait to taste the result. Took another reader’s suggestion and am ordering a spirulizer to make the “pasta” even healthier in the future. Thanks for the wonderful recipe ideas!

Reply

238 Arthur in the Garden! February 10, 2014

I love this recipe. I will have to make it!

Reply

239 Andrea February 12, 2014

I made this recipe and thought it was delicious. I am a big fan of garlic so it was perfect for me. My kids were more so-so about it but my husband liked it as well. It does make tons of sauce so we had a lot left over. I ended up slicing some potatoes and making scalloped potatoes with the sauce. I just added a bit more salt and it was excellent. Thanks for the yummy recipe.

Reply

240 doris February 12, 2014

Where do you find this yeast ?

Reply

241 Angela (Oh She Glows) February 12, 2014

Try health food stores or bulk bins – or even the natural section of some grocery stores. Hope this helps!

Reply

242 Karla February 13, 2014

Dulce Angela, you are a genius! I just made this recipe and it was sooo good! It made two servings – and I’m tempted to drink up the left-overs… This will definitely be added in my “go-to” recipe book.

Reply

243 Sarah February 13, 2014

I’ve been saving this recipe and I finally made it last night! I liked it but I thought it needed something extra (probably because I didn’t have nutritional yeast- they were cleaned out at Whole Foods!) so I added a bit of tomato sauce and red pepper flakes to make sort of a slightly-spicy tomato alfredo sauce. It came out very good! Thanks for such an innovative alfredo recipe!

Reply

244 Steph February 13, 2014

Just made this for a Valentine’s Day dinner. So delicious. The recipe turned out perfect and I would definitely make it again. Great with red wine.

Reply

245 Oran February 14, 2014

Wow – I just made this for dinner and have fallen in love with this sauce (and not just because it is Valentine’s day!)
It is so nice to find a creamy sauce not made from cashews. Thanks so much!
I made this without the milk – I guess I had enough liquid from taking out the cauliflower with a slotted spoon. I also added a bit of prepared mustard. It tasted a bit lemony when I first tried just the sauce, but when mixed with the pasta it was absolutely perfect.

Reply

246 Mallery February 14, 2014

We made this tonight for supper, and it was absolutely amazing. I will never make a cream based Alfredo sauce again, and would recommend this recipe to anyone I know. Thanks!!

Reply

247 Lynn February 14, 2014

Thank you for this wonderful recipe and introducing me to nutritional yeast! I was amazed by how cauliflower could be transformed into this creamy sauce. Extraordinary!

Reply

248 Megan C February 16, 2014

This is such an amazing recipe and my husband (Mr. Meat and Potatoes) loves it too!. I may or may not be using a spoon to shovel the sauce directly from the blender to my mouth at this exact second…

Reply

249 Heather February 16, 2014

Hi! I am a University of Toronto student with a busy schedule, so I am always trying to find healthy meals that are quick and easy to make, but still taste like comfort food. I had to look up food blogs for a project, and I remember a friend telling me about yours. She loves all of your recipe’s, so I am now a huge fan of nutritional yeast thanks to you! Anyways, I made this recipe and invited friends over to test it out with me. We ended up spooning pasta into our mouths with reckless abandon and without shame, while drinking wine and feeling awesome about our healthy but delicious Saturday night meal. It was a welcome change from cafeteria food. Thank you for making healthy eating fun!

Reply

250 Angela (Oh She Glows) February 17, 2014

Aw Heather this is such a sweet story!!! Thanks for sharing :) So happy you enjoyed it (and the company too!)

Reply

251 Allison February 16, 2014

Made this tonight and it was awesome and garlicky! My boyfriend loved it as well. You have created a pasta trifecta with this and the avocado pasta and the butternut squash mac and cheese!!!!!!

Reply

252 Mb Savino February 17, 2014

I found your website when looking for some meatless recipes for my 21 year old vegetarian /vegan daughter for when she comes home for the weekend from college. I’ve made several, including this one and WOW it was great. My Italian husband gobbled up the fettuccini Alfredo and neither one of us felt guilty! We had some sautéed broccoli on the side and mixed it in as we ate, it was filling, delicious, and healthy. Also a recipe that can be made on a week night after work. It’s a keeper!

Reply

253 Kayla February 18, 2014

Eating it as I type. AMAZING.

Reply

254 Chelsie February 19, 2014

Okay… I have seen recipes like this popping up all over but I love your version with the cashews so much I’m nervous to stray away from it… how does this one compare??

Reply

255 Ashley February 19, 2014

Can you make this with a cheap blender? I own an Oster. I’m getting a Vitamix soon! I make almond milk with it but I don’t know if different rules apply. Thanks!

Reply

256 Jac February 28, 2014

I wasn’t sure about using my cheapo blender so I used a stick blender and had no issues, did it in three small lots and then combined it all again.
Was my first attempt at a vegan pasta dish, very impressed. I left out the onion and garlic powder (because I had none) and added a chopped onion to the garlic that I sauteed instead – worked really well.

Reply

257 Molly February 20, 2014

I just made this for my family, some of whom are not vegan, and they loved it. This was ridiculously delicious! My meat eating father came back for seconds. It doesn’t make you feel heavy either. I used brown rice fettuccine noodles as well. Thanks! Can’t wait to try more of your recipes.

Reply

258 Aska February 21, 2014

This was EXCELLENT and I think will happily become a regular dish as I love cauliflower but often tire of its bulk in the dishes I prepare. I added turmeric and coriander which provided a lovely color to complement the parsley. The texture felt super rich and comforting and of course, digestion remains light. Thank you Angela!

Reply

259 Stephanie February 23, 2014

Made this tonight. It was delicious! I didn’t miss the dairy one bit! My sauce was a little too thick so I added a little olive oil. I also added a tablespoon or two of earth balance and topped it with chives! This was one of my favorite vegan recipes I’ve ever made!

Reply

260 christy February 24, 2014

Just made this tonight and it is soooooooo delicious!!! Just started my journey on eating to improve my health and I’m so happy I found this recipe that will now be a staple in my home. Thank you so much!

Reply

261 Maureen D February 25, 2014

Excellent! My husband is not a fan of cauliflower, but this sauce won him over. I sauteed some fresh veggies (asparagus, mushrooms, peppers) added some sliced cherry tomatoes to mine. We devoured it!

Reply

262 Hadz February 28, 2014

I just tried this recipe, not only is it easy but it is unbelievably DELICIOUS!!! I didn’t have powder garlic and onion so i just added more mince garlic and minced onion but the cauliflower sauce was still very creamy. I love it! Thank you for the awesome recipes :)

Reply

263 Kristen February 28, 2014

Great recipe!! I made it for dinner last night for me and my boyfriend and we loved it. Great alternative for Alfredo sauce. I added peas and toasted gluten free bread crumbs on top for a nice crunch factor!

Reply

264 Molly March 3, 2014

Holy cats! This is unreal. Thank you thank you thank you. (I added a little nutmeg because it is the secret ingredient in a friend’s traditional alfredo.)

Reply

265 pam March 3, 2014

oh my god – i am eating this now and wow!! I never did anything like this with cauliflower before – unbelievably good and easy!!! must do!!

Reply

266 pam March 3, 2014

because of this recipe – I just went an ordered your book – that’s how good this is LOL

Reply

267 Angela (Oh She Glows) March 3, 2014

haha awesome, thank you so much!

Reply

268 Melissa March 3, 2014

I love cashew-based Alfredo sauce, but it’s always good to find a nut-free option, so I’m very excited to try this version, Angela! Thanks for sharing. :)

Reply

269 Claire Marie March 3, 2014

I literally am eating this as I type right now! Absolutely divine! I added a lot of fresh spinach to the dish, and fresh ground black pepper and a generous heaping of parsley to the top once it was warmed up. My grown man may never know that it is cauliflower! And so quick and simple to make, keep these amazing recipes coming!

Reply

270 Shannon March 4, 2014

I can’t even explain how much I love this recipe! My boyfriend and I make this about every other week. We add a spoonful of pesto to our bowl (and some sriracha!) since I don’t like the flavor of cheese and we omit the nutritional yeast. We also up the garlic to 3 cloves. Thanks for posting this recipe, it’s made my boyfriend a believer in cauliflower!

Reply

271 Joni March 5, 2014

Oh my goodness – this is SO good! And my very picky daughter ate everything on her plate.

Thank you!!!

Reply

272 Arielle March 6, 2014

not so vegan if the fettucinne has egg in it…

Reply

273 Jessica Goodway March 9, 2014

Wow! This recipe is out of this world. Alfredo sauce that is vegan, full of a vegetable that I never eat, and, most importantly, delicious? Never knew it was possible until today.

Reply

274 Genevieve Savard March 9, 2014

I made this recipe this week and I loved it! Thanks Angela!

Reply

275 Jennifer Righetti March 10, 2014

I made this on Sunday and loved it!! Thank you so much. I have been craving a creamy, healthy alfredo-type pasta without cashews and this really hit the spot!

Reply

276 Diana March 12, 2014

Hi Angela, thanks for this recipe. I made it a couple of nights ago, and then enjoyed the sauce leftovers as a soup the next night. The sauce actually makes a really good soup! As I am not vegan I substituted the almond milk for regular milk and left out the nutritional yeast because I don’t have any and it still tasted really good. I’ve purchased your book and can’t wait for it to arrive. Greetings from New Zealand!

Reply

277 Bill March 12, 2014

Dude. You are my hero. I made this last night and was blown away. The taste is as good, if not better, than the real cheese version. I added roasted broccoli and it was absolutely amazing. Thank you so much.

Reply

278 Katie March 12, 2014

I’ve made this a few times so far and keep tweaking it slightly for my tastes. I typically add a bit of honey and cayenne, and a little more lemon than the recipe calls for. Last night, though, I roasted the cauliflower and garlic instead of boiling it and it gave it an awesome flavor! I serve mine with pasta, roasted broccoli, sweet peas, and salmon (not vegan, I know). But it gets rave reviews and is officially in my regular recipe rotation.

Reply

279 Emma of Zimt March 12, 2014

I barely was able to get the sauce onto the noodles as it kept going straight from blender to my mouth! SO GOOD!

I didn’t have any garlic powder (random necessities are in storage while we move…), forgot the lemon juice (now that I think about it!), and didn’t have anything but vanilla almond milk so I just used water.

AMAZING! Thank you so much, Angela!

Reply

280 Inga March 14, 2014

This was amazing! Just brought a jar of the sauce to my parents house, the sauce is pretty amazing with baked potatoes, bake cod for non vegans and steamed veggies …. ommyomm!

Reply

281 Jamie March 15, 2014

This recipe is sooooo delicious! I’ve tried it twice now and both trys have been divine! I’m going to experiment with it next time by adding roasted red pepper or pesto to the sauce. Its a great base for any creamy sauce! Thanks!

Reply

282 Christa March 17, 2014

Made this tonight. Super fast and I couldn’t stop eating! I’m not vegan but am looking for recipes that will help me get more servings of veggies… Never liked cauliflower but I after this recipe… I’ve changed my mind! Love your site and am so excited that I got the book! Also tried the high protein pesto… Absolutely delicious!

Reply

283 Francesca March 17, 2014

Hi Angela, Firstly i just want to say WOW this sauce was freakin unbelievably tasty… I used white miso instead of nutritional yeast and added some umeboshi plum seasoning to give it extra tang. I also served it with mung bean fettuchinie and it was divine so thank you for the inspirational recipe :-)

I have really fallen in love with your Blog :-) I’m in the process of setting up my own food Blog specialising in Vegan food with macrobiotic & raw influences and seeing how great all your posts are makes me feel really positive and inspired on my journey.
thanks again, Francesca :-) x

Reply

284 spaceranger March 21, 2014

I made this last night! I don’t usually do fake meat, but had a vegan sausage in my fridge that needed to be used, so I crumbled it, sauted it and added it to this sauce. It was a pretty amazing sausage gravy if you ask me. Then I put the sauce over brown rice penne pasta with loooooots of peas. My one year old, three year old and I all thought it was delicious! (Husband was out watching basket ball–I think he would have liked it too.) Thank you! I often avoid creamy sauces with pasta, but I felt really good about it with this recipe!

Reply

285 Chelsea March 22, 2014

Just made this. Delicious!! So so tasty. Made it just as you said and so creamy. My husband had no idea. Toss some shrimps or scallops for the non-vegan. I used my regular blender and had no issues. Wow so happy I stumbled upon this :)

Reply

286 Sharon March 23, 2014

Great results from this recipe! The sauce does feel decadent–so smooth, creamy, and luscious.

Reply

287 Shay March 23, 2014

Just tried the cauliflower sauce on a noodle-less lasagna, it was delicious! I think I needed to add a bit more soy milk to mine though, because it was more of a mashed potato consistency.

Reply

288 Gabrielle March 24, 2014

oh my!! I am delightful with this recipe!! I just made it for lunch for my boyfriend and I. He can be picky sometimes and he loooved the recipe!! It’s so tasteful!! Thank you for this recipe! it is the first one I am trying from the blog and I think I found a new recipe “book”!

Reply

289 Elina R. March 25, 2014

What a marvelous recipe! I teamed it with a zucchini dish and it was just perfect. Thank you so much for this great pasta dish with a vegan twist.
taste.com.au/recipes/19903/baked+zucchini+with+lemon+and+mint

Reply

290 Alicia March 27, 2014

Just wanted to let you know that you could label this as kid-friendly. I made the recipe as shown (although I was a little short on the 4 cups of cauliflower) and added peas at the end. My 5 and 7 year old kids gobbled it up and asked to have the leftovers packed in their lunches the next day. Definitely a hit! Thank you! (Actually, a lot of your recipes are hits in my family.)

Reply

291 Matthew Moisen March 28, 2014

What is the purpose of step 5:

Add cauliflower sauce into the pot (you can use the same pot!) and add the drained pasta. Heat over low-medium until heated enough to your liking. Salt again to taste (the pasta dilutes the flavour).

Why not just cook the cauliflower sauce separately and dump it on the pasta like with most pasta sauces? Wouldn’t this risk the al dente of the pasta and make it more soft?

Reply

292 Cathy March 29, 2014

This is such a delicious recipe! Instead of using onion powder and garlic powder, I substituted the fresh stuff. Tasted great!

Reply

293 Melissa April 1, 2014

This was SUPERTASTY and I want to eat it all the time Even my boyfriend who “doesn’t eat cauliflower” swallowed two big plates of this! Thumbs up! :-)
Thank you :-)

Reply

294 Tatjana April 2, 2014

I just want to say: I love your recipes… :)
Maybe I order your cookbook as an Easter present for
myself!

Greetings from Berlin ;)

Reply

295 Jamie April 2, 2014

I was making kale chips while making this sauce and added some kale that didn’t fit on the pan and it made the sauce really bitter. Do you have any suggestions for how I could remedy the sauce. I’d hate to waste it.

Reply

296 Emmy April 3, 2014

I love this sauce and have just used it on my lasagne. The best thing is the kids love it too.

Reply

297 kay April 3, 2014

What an awesome idea! I tried this last week, and it was great. I toyed with the sauce recipe today to create a “cheesy” sauce for a chickpea wrap. I’m seeing lots of potential here! :)

Reply

298 Ethel April 6, 2014

So I modified this slightly and it was delicious. Even got my SO to eat it and he loved it! I just added some wilted spinach and some fresh basil leaves. It looked a little weird because it was a green sauce but it tasted good, a mix between Alfredo and pesto.

Reply

299 Sarah Arends April 6, 2014

This is DELICIOUS!!!!!!!!! Thank you!!!!!

Reply

300 Alenka April 9, 2014

Do you think it is possible to use this sauce for lasagna?

Reply

301 Alenka April 9, 2014

Sorry, please ignore my previous comment. I’ve just seen the reply above. Thank you for sharing this recipe. I’ll give it a try because it is just what I’ve been looking for.

Reply

302 Amy April 9, 2014

This recipe is brilliant! I was skeptical that it could be good, but I`m now a believer. My garlic alfredo loving 14 year old downed three large plates and never guessed it was made with cauliflower, lol!

Reply

303 Eel April 10, 2014

The sauce is indeed divine – I just made it and not only is it gorgeous, but also so quick! Lovey recipe, thanks for sharing!

Reply

304 Shelby April 12, 2014

This was so amazing, Angela. I added some sautéed spinach per your recommendation. Your recipes never disappoint!

Reply

305 pamela April 16, 2014

i just made this and it’s so delicious!!

Reply

306 Priscilla Wickline April 19, 2014

Made for the very first time and honestly ate it by the spoonful it was so amazing! :-)

Reply

307 Sasha April 19, 2014

Hi,

Thanks for wonderful looking recipe. Wondering if anyone has tried a raw version and if so whether it still tasted good?
Thanks again.

Reply

308 Tria April 20, 2014

This cauliflower sauce is so incredibly good! I just made it for dinner!

Thank you for sharing I’m going to check out more of your recipes!
:) Tria

Reply

309 Alice April 21, 2014

Thanks for sharing Loved this and it was so easy to prepare! Next time I think I will try it with the basil pesto!!

Reply

310 Jocelyn April 21, 2014

I’m not usually a commenter but had to chime in here, I always love finding comments from people who have made the recipe. I made it this evening for dinner, and WOW! This tasted so much like traditional alfredo sauce my husband couldn’t believe it was vegan. Thank you! We’re new to this lifestyle and recipes like this are keeping us going :-)

Reply

311 Jennifer Ward April 22, 2014

This is a fantastic sauce! Really creamy, savoury and surprisingly versatile. I made it first with noodles as suggested, but with raw garlic. Then I used it as a base for a macaroni and “cheese”. What really made it exceptional the second time I made it, I tried my mom’s trick of using puréed yellow onion. My brother and I hated onions when we were growing up, so my mom used to purée them and sneak them into sauces and casseroles and then laugh when we wolfed down our food. It really gave it a nice authentic Italian kick! (Italians looooooooove their onions! Oh, and their garlic!)

Reply

312 Christy April 25, 2014

I am trying to eliminate dairy…not vegan quite yet but I love pasta and cream sauces and loved this recipe. I added some of the tofutti cream cheese to it and it melted very well and gave it a creamier texture I thought. Just passing along for any others trying no dairy…

Reply

313 Mary April 26, 2014

Delicious recipe!!! So creamy and satisfying. Thank you. I’ve now made this with and without nutritional yeast and didn’t notice much difference, but both times left out the lemon juice (personal preference). Salt and pepper are a must and I also added hot chili pepper flakes. I’ve made this with peas alone and then with steamed peas & asparagus (husband likes it better with just peas), and added fresh, sliced cherry tomatoes to the finished product. YUM! Can’t wait to eat leftovers tomorrow!

Reply

314 Mary April 26, 2014

Also, used rice milk instead of almond milk.

Reply

315 GaiaGoodnessNaturalFoods April 28, 2014

Anything Alfredo is my favorite but I only eat the traditional one about once or twice a year because it’s so heavy. I using cauliflower o sub creamy textures like mashed potatoes. i will definitely give this recipe a try. I don’t have a VitaMix (yet) but do you think I can acheive the creamy consistency using a food processor? The kind I use is Black and Decker.

Reply

316 Sabrina April 28, 2014

I’ll admit to being skeptical…until I tasted this! Wow! Thanks so much for this delicious recipe.

Reply

317 Ana April 30, 2014

I’ve made this recipe twice already and it’s so simple!!! Especially for a non-cook like me. My meat-loving husband is a big fan as well and was shocked when I told him it was cauliflower. Great job.

Reply

318 ktkun May 2, 2014

I went with 1 tbsp garlic which was 3 or 4 regular sized cloves. Way too much (I am scaring people away) but I like garlic so it worked for me. Next time I will probably use 1 or 2 regular sized cloves and skip the garlic powder or vice versa. I would also use a hand blender instead of the blender. It was much too thick to work with and I bent a fork that fell in while I was working -_-‘ I may have consumed some fork. The flavours of alfredo were all there for the most part and it held well to the noodles. You could easily tweak it to your preferences in flavour and thickness. Very nice recipe. I would definitely make this again.

Reply

319 Jenn May 3, 2014

Has anyone tried using coconut milk instead of the almond milk?

Reply

320 Jenny May 5, 2014

I’ve been making some of the recipes from your book and loving them! Especially loved the sweet potato and black bean enchiladas! I’m wondering what type of nutrional yeast you use. I feel like whenever I use it, that’s almost all I taste. I don’t know if that’s what it’s supposed to taste like or I just need a different brand. Thanks for your help!

Reply

321 susanj May 5, 2014

This is soooo good.. I make it at least once a month.. Thanks so much.. After trying your recipe I saw other Alfredo cauliflower dishes that I also tried and nothing compares to yours.. It is the best!
Susan

Reply

322 Susan May 10, 2014

Thanks for a great recipe. My daughter sent me a “cream” of cauliflower soup recipe a while back and we loved it & I thought at the time that cauliflower could be the secret to a “cream” sauce. This recipe was super easy to make & simple since I had all the ingredients on hand. This will be my go to dish when I’m craving that creamy “Alfredo” indulgence! Thanks again!

Reply

323 Brittany May 13, 2014

I am newly vegan so insert me completely lost. Lol. Loving this recipe, especially for my husband who is making this lifestyle change as well, so far he’s Mr. Grouchy but….it will pass as long as I can master your delicious looking meals. Now with Nutrional yeast, I hve cut yeast from my diet completely (suffered from yeast overgrowth) is there a substitute for the nutritional yeast?

Reply

324 Dylan May 14, 2014

This didn’t really taste like a fettucine alfredo sauce much, but it was a really good tasting pasta sauce ! :)

Reply

325 Lorraine May 17, 2014

My family was mourning the loss of Fettuccine Alfredo and Macaroni and Cheese – this fantastic”Cauli-power” Alfredo has turned it around for us! Even the non-Vegan of the family was wolfing it down. So creamy and flavorful. We LOVE your blog Angela! You’ve been a Godsend in helping us through our first year of being Vegans! We all agree we’ve never eaten so well and your fabulous blog continues to inspire and give us wonderful recipes.

Reply

326 Jennifer May 24, 2014

My only concern is I don’t like cauliflower!

Reply

327 mollie May 25, 2014

I hate cauliflower I can honestly say it’s not what it tastes like

Reply

328 mollie May 25, 2014

Omg GF and I thought this was the best pasta sauce we’ve ever tried !!
For a tasty alternative we put thin strips of semi-dried tomatoes and artichokes on top it’s a must try :)

Reply

329 Deb @ Saving the Crumbs May 26, 2014

I had heard you could do a lot of amazing things with cauliflower, but was always a bit doubtful. However, I tried this recipe last week and the consistency and flavor were outstanding! Really gave a depth of flavor that you don’t get using cashews or tofu (what I’ve used before). With fresh greens coming out in the garden, this is perfect way to fold them in without cooking them to death. We put fresh spinach and it was superb! Thanks so much!

Reply

330 Lucie May 28, 2014

THANK YOU SO MUCH FOR THIS RECIPE! It was totally unexpected and wonderful. Even my boyfriend was thrilled, and he looked at me like a prisonner on death row when I asked him if he liked Cauliflower.

Reply

331 Brittany May 29, 2014

Thank you for this fantastic recipe. Today was my first time making it but considering how much I’ve loved every recipe of yours thus far I doubled the sauce knowing it would make a great dinner tomorrow. I’m so happy I did, it’s fantastic. I don’t own a Vitamix, just a simple Osterizer blender and a little patience but ohhh man is the sauce delicious.

I used Gluten Free pasta (quinoa) and added peas and a bag of Trader Joe’s ‘Power to the Greens’ (which is a blend of baby spinach, baby kale and baby chard) to the mix and it was perfect. Next time I’d definitely add some broccoli because it just doesn’t feel like Alfredo without broccoli.

Thank You for all the awesome vegan inspiration. Even my meat loving man is into everything I make off of your blog!

Reply

332 Fiona May 31, 2014

Thank you for such a great recipe!! My Eric and I loved this too! So healthy and creamy! I added 1/3 cup cashews for extra creaminess.

Reply

333 Jamie S. June 5, 2014

What is the reason for the yeast? Can I leave it out without it changing anything. I can not have yeast. Thanks!!!

Reply

334 Bec June 12, 2014

This was so delicious! I was never too keen on the traditional Alfredo but this is so much better

Reply

335 Launa June 14, 2014

Is the yeast necessary?

Reply

336 Navin June 21, 2014

omg!! Thank you this was delicious!! Living on a student budget and being someone who LOVES good food, I hate how expensive it can be at times to live on a taste-bud satisfying vegan diet – I loved how yummy AND CHEAP this was to make!!

Reply

337 Kris June 23, 2014

I made this for me and the hubby it was quick easy garlicy he LOVED it thanks:) I love u r blog I hope to try more of the recipes soon:)

Reply

338 SSM June 23, 2014

My stepdaughter and I are grain-free vegan, we tried this with Zucchini noodles. The sauce was very creamy (Vitamix); but we doubled the Nutritional Yeast and added a little more salt and pepper to help favor the zucchini better. Thanks for the recipe!

Reply

339 Mirandamom June 24, 2014

This is delicious, even though I had to make some substitutions based on what I had on hand (broth for almond milk, rice wine vinegar for lemon juice). The texture is velvety even though I used a food processor. Lovely!

Reply

340 flyhealthy June 24, 2014

So delicious! I absolutely LOVED this recipe. Even my meat eating, cheese loving mom devoured it. Thanks so much for posting it!

Reply

341 tamia June 26, 2014

I’m a new vegan so loving it! And loving this fettucine it was so creamy and delicious! I never dreamed I’d be able to enjoy fettucine again in life after becoming a vegan, but thanks to you I can enjoy this dish once again , The sauce is so awesome, I can hardly believe it’s not the fat laden fettucine that I once ate, I ‘m in Heaven!!! Thank u for this recipe

Reply

342 Liat June 26, 2014

Yum!
I had to make some alterations: e.g., cashew meal instead of nutritional yeast and soy mill instead of almond milk. It came out good and I topped it ip with fried zucchini! Thanks!

Reply

343 GiGi Eats June 26, 2014

Could you be any more of a genius!!!!

Reply

344 Faye June 27, 2014

300+ reviews don’t lie- this was excellent! I don’t know what happened, but I ended up needing about 2-3 c almond milk to thin it out. Maybe because I steamed the cauliflower instead of boiling it directly in water? In any case, it was absolutely delicious and my non-veg mom said she’d even eat it for dinner!

Also, does anyone know if the sauce freezes well?

Thanks for the great recipe Angela!

Reply

345 mia June 29, 2014

This was amazing. My daughter asked for seconds. I didn’t have nutritional yeast, so we used parmesan cheese instead. I came across your blog last week and made the banana bread bars, the almond joy bars, the carrot cake oatmeal, and now this over the last 3-4 days. And, the flavor profiles for these are delicious, vegan or not! Just ordered your cookbook today and it’s on its way for delivery this week. Thank you for sharing your delicious recipes.

Reply

346 Pierre Chiasson July 1, 2014

I’m considering becoming vegan… and I must admit that one of my favorite meals is Alfredo fettuccine, so for my first official vegan recipe I went with this cauliflower version… Both my partner and I were completely in awe after our first bite… I added some spinach to it and the combination was perfection. I still have some sauce left which I’ll pour some of it over my broccoli tomorrow… I will try many more recipes… Great blog!

Reply

347 Arley July 9, 2014

This… this is AMAZING. I haven’t eaten flower cabbage since I was a kid, but somehow your pictures made me try it today and I most certainly don’t regret it. And I have leftovers for tomorrow, which means tomorrow will be a good day ! Can’t wait to cook it for the boyfriend. Thanks so much for the recipe !

Reply

348 Mary July 9, 2014

I just made this including real dairy products in place of the non-dairy. Using the same measurements of pecorino romano and 1% cow milk, I thought this tasted very creamy! I added a 1/2 cup of water to thin it out, but I also left out the lemon juice.

Overall I liked this a lot and am freezing the other half of my recipe for quick alfredo!

Reply

349 Kristine July 16, 2014

Thank you Thank you Thank you!!!!! Have always hesitated to do the whole boiled cauliflower substitute thing but have so missed alfredo. Served this over the zucchini spirals and thought I was in heaven. This is such a versatile sauce, I can see putting it over so many things. I do eat fish and this was awesome over salmon (tasted like the caper sauce I had at a fancy French restaurant) but I imagine over seasoned tofu it would be just as amazing, which is what I am trying next. :)

Reply

350 Jessica July 27, 2014

I just made a batch of this and it was good!! I’m not expert, but I do think you’re right about adding some butter. I have a lot of food sensitivities and am working towards a not-so-bland diet that I can enjoy, but will also not wreak havoc on my stomach. I haven’t been able to have alfredo in years, so this is a great alternative! I’m looking forward to trying more of your recipes. Thank you for a fabulous website with tons of new things to try! :)

Reply

351 Rose August 2, 2014

Hi Angela,

I’m a huge fan of your blog and book and make something from your blog or book almost everyday. I just made this today with buckwheat noodles and used the Vitamix for the sauce – it came out a perfect creamy consistency. GREAT recipe! thanks for sharing!!

Rose

Reply

352 Angela (Oh She Glows) August 2, 2014

Hey Rose, So glad you enjoyed it! Thanks for trying out so many recipes :)

Reply

353 nata lie August 8, 2014

Just made it and it was great. Added your coconut bacon as topping. Btw i love your book. I tried to go vegan so often, but with your book i made it (started april 2014)

Reply

354 Kesondra August 16, 2014
Recipe Rating:

I noticed most of the comments are about people saying they are going to try it.. so i made it! ! AND HOLY CRAP!!! It’s SOOOO good, thank you so much! Your recipes never cease to amaze me :) keep it up!

Read more: http://ohsheglows.com/2014/01/20/cauli-power-fettuccine-alfredo-vegan/#ixzz3AamZe3gC

Reply

355 Mary August 17, 2014

I made this recipe exactly the way you recommended and it was delicious. Thanks for sharing.

Reply

356 Aimee August 17, 2014

This was SO good. I put a bit more almond milk than it calls for so it would be extra creamy, and it turned out perfect!

Reply

357 Nadine August 18, 2014
Recipe Rating:

When I first tried the recipe I immediately send a Message to two colleagues/friends, telling them to NOT bring lunch for the next day to work, because I just made THE MOST AMAZING Pastasauce in the universe.
And what can I say? They loved it as much as I did. I even spooned out every last drop of sauce out of the foodprocessor, because this is so amazingly good. and so easy to make as well, I just love it. (I think you get it now ;) )

Off to eat some more!

Love
Nadine

Reply

358 Jessica August 19, 2014
Recipe Rating:

My husband and I both really enjoyed this. We served it with oven roasted broccoli and it was perfection. Making again this week. Thanks!

Reply

359 Victoria August 20, 2014
Recipe Rating:

We absolutely love this recipe ! My father’s crazy about it, it reminds him of his childhood. And it is so creamy…Delicious. :)

Reply

360 Robin August 21, 2014
Recipe Rating:

The first time I tried this I liked it but it was missing something. Then I realized I only used the garlic powder and no garlic cloves. This is so much better now that I realize my mistake and I’m making it correctly! I’ve always loved white sauce but hadn’t had it in like a decade b/c it is so unhealthy. So very thankful for a healthy version of an old favorite!

Reply

361 Megan August 25, 2014
Recipe Rating:

Holy Hannah. This recipe is amazing. I crave it more than I crave actual alfredo. I’ve made it for non-vegan friends and everyone asked for the recipe. It will become a staple it our house for sure.

Reply

362 Elisha August 25, 2014

I love this recipe!! I’ve made it a few times so today I’m going to double and freeze half since I’m having a baby anytime now!
Ps- occasionally I’ll add 1/2-1 cup of soaked cashews for extra creamy and extra protein…tastes great!

Reply

363 Karissa @ Vegan À La Mode August 25, 2014
Recipe Rating:

Another one of my fave recipes! Usually I don’t like the taste of cauliflower but you wouldn’t even know it’s the main ingredient in this sauce!

Reply

364 Lane August 27, 2014
Recipe Rating:

Sooooo, I changed it a little….. I steamed my cauliflower (fresh) by filling a pot with maybe 1/2 inch of water and then added a head of chopped cauliflower and covered simmering for about 20 min. It was pretty much mashable by then but no need to drain and all the extra nutrients from the water and juice got added in. : ) I also added acv, for those out there that have nutritional yeast on hand probably have acv too ( gotta give a shout out to my homeboy Bragg’s) I also added onion with the garlic and a bit of agave in the blender because I like the extra fatty kind of Alfredo sauce. Little spice here or there ( anything Italian sounding right?) and there I was, hovering over the saucepan (I blended in a food processor and then put back in the sauce pan and then added spices by taste) anyways, and there I was, hovering over the saucepan dipping hunks of rosemary bread into what is now referred to as liquid gold. Oh god, I was eating by the spoonful too. I had no idea it was going to be that good. So, thanks for the idea. Been a vegetarian for over 20 years and would love to take the next step except for my mild obsession with cheese. This is like a good compromise. Thanks for sharing and helping fight my muffin top. : )

Reply

365 Bing August 29, 2014

Just fyi for those readers who need nutritional yeast, I order from this company all the time & everything has been great – bulkfoods.com/buy-health-foods/5531-nutritional-yeast-1-pound.html

Reply

366 Stephanie August 31, 2014
Recipe Rating:

Just made this for dinner, and it is amazingly good! The best part is obviously the flavor, but it was so quick and easy to make, too. It only took about 5 minutes longer than warming up a jar of pasta sauce at the last second and is infinitely better. Don’t skip the nutritional yeast, people, you’ll be cheating yourselves!

I served it with sauteed baby bella mushrooms, chard and fava beans on a small amount of gf rotelle pasta. So good! My only complaint it that it was so filling I could only eat about 1/2 cup of the finished product before I was stuffed to the gills. The tummy is full, but the mouth wants more.

Reply

367 Michelle September 1, 2014
Recipe Rating:

This is absolutely amazing. I make it at least once a week for DH and 9 year old daughter. I just saw the tip to freeze the sauce….can’t wait to see how that turns out.

Reply

368 Tina September 2, 2014

I make this all the time. It’s so easy and delicious. Thank you for sharing this recipe.

Reply

369 Ally September 7, 2014

OMG!! Just finished eating 2 plates full! Loved it.

My boyfriend is super picky so he didn’t like it as much as Olive Garden but he said he would eat it again which says A LOT for this recipe!

Will eat again!!

And again.. And again.. And again..

Reply

370 Risha September 13, 2014
Recipe Rating:

Made this for my non vegan family Sunday. They loved it! It was the bomb.com. Tastes better than Fettuccine Alfredo I have made in the past.

Reply

371 Glenn September 16, 2014
Recipe Rating:

I made this for lunch today and it was really good. I’ve often used cashews but this was just as tasty but with a lot less fat and calories. Thanks for putting it on the web!

Reply

372 Ariana September 16, 2014
Recipe Rating:

Made this sauce tonight for angel hair pasta. I paired it with roasted winter squash with an herbed goat cheese. My fiancé couldn’t stop eating it. I added red pepper flakes to the food processor to give the sauce some zest.

Reply

373 Tara September 23, 2014
Recipe Rating:

Wow! This was so delicious! Since my hubby despises cauliflower, my sons and I who love it have been making cauliflower dinners on nights when my hubby is at school. We ate the sauce over zucchini noodles (another thing we love and hubby hates) and it was incredibly tasty. We added freshly ground salt and pepper right before we ate it. I will definitely make this again and may try over regular pasta noodles for my sons. Thanks for a great recipe!

Reply

374 Angela September 25, 2014

can I omit the nutritional yeast?

Reply

375 Melissa September 27, 2014
Recipe Rating:

In case anyone sees this – I was sadly out of nutritional yeast (bad vegan) when I made this last night. I substituted 1 to 2 tablespoons of tahini instead and it worked really well!

Reply

376 James H September 28, 2014
Recipe Rating:

Just made this and it is a keeper! Delicious! I substituted roasted garlic and caramelized onions for the powders. Will make again.

Reply

377 Kathryn September 29, 2014
Recipe Rating:

Fabulous recipe! so quick to make too! a big thumbs up from my family!

Reply

378 Marc-Olivier September 29, 2014
Recipe Rating:

I was disappointed with the recipe… yeast and garlic tasted waaaaay too much, I lost money on trying this.

Reply

379 Heather October 1, 2014

The sauce was really bland :( No one in my fam wanted to eat it. Sadly, I was disappointed.

Reply

380 Jessica October 5, 2014
Recipe Rating:

I normally don’t like cauliflower, but oh my god this was amazing! Thank you

Reply

381 Melanie October 6, 2014

Do you have the nutritional info on this? I didn’t see it.

Reply

382 Melanie October 6, 2014

Oh and sense I’m not vegan, I’m wondering if I replace the nutritional yeast with maybe some parmesan cheese, how would that taste?

Reply

383 Karin October 7, 2014

Holy cow, this is amazing! I made it as an alfredo sauce but it was so good I ate it as soup for lunch. I made it in my Vitamix and I actually licked the tamper after I tasted it. It was amazing! I am going to make it again for dinner tonight and this time actually serve it over pasta. Wow, that was awesome!

Reply

384 Teresa October 13, 2014
Recipe Rating:

Just made this tonight – SO GOOD! I used to be afraid of blending up vegetables to make sauces, but have recently come to realize how good these recipes are :) Thanks for this wonderful recipe!

Reply

385 Angela @ HonestlyAngela October 14, 2014

This recipe is so good! I am making it for the second time for dinner tonight and I am excited! I added mushrooms the first time I made it because I missed reading your comment and I thought it was good. My husband loves mushrooms so I guess it’s mushrooms again. This time I am adding peas too!

Reply

386 Paula October 15, 2014
Recipe Rating:

This recipe is truly delicious!

Reply

387 Amber October 15, 2014

I had everything but the lemon juice…I forgot to get it..does this make much difference?.I mixed it in my food processor. I added more almond milk to try and thin it out.. Tastes good just different… I think it would have been fine as mashed califlower. It was still good and I will make it again. ;-) thanks!

Reply

388 Ashley-Lynn October 16, 2014

how long with this stay in the fridge? I do my bulk cooking on Sunday because I don’t have time to really cook during the week..

Reply

389 sms October 19, 2014
Recipe Rating:

It’s delicious. Thank you!

Reply

390 Chloe October 19, 2014

Angela,
How long does it last in the fridge?
thanks!

Reply

391 Alicia October 23, 2014
Recipe Rating:

This was really good, and I don’t like cauliflower, at all. I was skeptical when I tried the avocado pasta (not for me, and I love avocado!) I added white pepper, a half tsp or so of liquid aminos (for a deeper flavor). We liked the mushrooms in it.

Reply

392 Heather Bayne October 26, 2014
Recipe Rating:

A friend of mine recently recommended this cookbook to me so I checked it out on line. I loved the website and the personal stories from Angela!! The recipes looked beautiful (love the photography)….so I ordered a copy from Amazon and can’t wait for it to arrive!! This morning I made this recipe, using nutritional yeast for my very first time. When I was done I dipped my pinky in for a taste nervously!!! The words out of my mouth: “Are YOU kidding me??” I actually said it out loud and dunked my pinkie back in Just to make sure it wasn’t my imagination! You are a genius Ms. Angela!! Thank you!!!! Heather from Vernon, B.C.

Reply

393 Kathryn October 28, 2014
Recipe Rating:

Oh my god this is good. I made it without the oil and sauteed in water instead. I served it over 1/2 spaghetti squash and 1/2 whole wheat spaghetti with some frozen spinach. Amazing.

Reply

394 Bobbie November 4, 2014
Recipe Rating:

The ingredients do not list milk or the measurement for it. I’m using almond milk but guessing on the amount. Can you correct this? Thanks! It’s yummy and for dinner tonight.

Reply

395 Bobbie November 4, 2014

Oh crude, I see the almond milk now. Sorry, again I love this recipe.

Reply

396 Angela (Oh She Glows) November 5, 2014

Hi, Yes it does say 1/2 cup of almond milk in the ingredient list – hope this helps!

Reply

397 Maria November 10, 2014

Is it possible to freeze the sauce for later use? I am preparing for a trip, my hubby is on a hypoalergenic diet and I am stoking the freezer with ready to heat and eat food for him.

Reply

398 Lisa November 14, 2014
Recipe Rating:

I was skeptical, as I am not a huge cauliflower fan, but this tastes AMAZING! Thank you for such a creative and delicious recipe. :)

Reply

399 Georgina November 16, 2014
Recipe Rating:

Made this tonight – absolutely delicious.

I love your blog.

Thank you so much!

Reply

400 Geanna November 23, 2014
Recipe Rating:

Oh my goodness, I made this for my boyfriend tonight and together we ate nearly the entire pot. We added in broccoli and it was absolutely fantastic. Thanks for the delicious recipe!! I will absolutely be making this again.

Reply

401 Katerina November 24, 2014
Recipe Rating:

Just tried this recipe and it was great! I couldn’t believe how creamy and satisfying it is, and it will definitely be in my repertoire now. Thank you! Five stars

Reply

402 jgmurphy November 24, 2014
Recipe Rating:

This sauce is AMAY-ZING! I made it tonight, and added my own little touches—a sprinkling of garlic and a splash of vodka—and it was wonderful. I never would have believed it was possible to make such a rich tasting, creamy textured sauce out of cauliflower! You are a genius! I made enough for a few more days too. THANK YOU!!!!!!!!

Reply

403 Laura November 30, 2014

Simply genius. My husband and I were licking it straight out of the blender!

Reply

404 Monique December 2, 2014
Recipe Rating:

I just made this and it was overall kind of boring.. mainly tasted of garlic. I have a severe dairy allergy so I was really looking forward to something that tasted more creamy. This has the right texture but is lacking a lot on flavor. I found it a little too garlicky and not cheesy enough… made it a second time using less garlic and more nutritional yeast but it was still kind of missing something. My family WOULD NOT eat it and they eat practically EVERYTHING.

Reply

405 Ann December 2, 2014

Wow! This recipe is fantastic! Even better than I expected! I made this for dinner tonight and followed the recipes exactly (except maybe I sauteed a little extra garlic :) I also threw in some sauteed mushrooms at the end. It’s a keeper as usual with your recipes!

Reply

406 Ann December 2, 2014
Recipe Rating:

Nearly forgot the rating!! 5 stars for sure!

Reply

407 Tatiana December 2, 2014
Recipe Rating:

I’m newly vegan and still have the excitement of getting to try out new recipes. I’ve tried a couple of the recipes on here and they’ve all been so amazing! Thank you so much for all of these inspiring ideas. My partner has been trying to eat healthier (struggling a little) but he loves the yummy dinners I’ve been making off here. Huge thumbs up!

Reply

408 Lori B. December 20, 2014
Recipe Rating:

Just made it in my Oster Fusion blender. Floored at how creamy it is! It smelled all buttery in the blender. I boiled some fresh broccoli in the cauliflower water after removing it for more veggies, didnt add any butter/butter sub, used fresh grapfruit juice (out of lemon), did grind some nutmeg. I will eat this WEEKLY!!!!!

Reply

409 Cindy January 3, 2015
Recipe Rating:

Thank you! Thank you!! We love this recipe! We are plant based eaters and found we prefer the flavor using cooked cauliflower water for liquid and we leave the oil out. I can not stop eating it straight with a spoon, alas if I am ever alone it probably will not make it to the pasta. A very decadent awesome recipe loved by our Standard american diet eating daughters. Thank you!!!!

Reply

410 Cindy January 3, 2015
Recipe Rating:

Oops. Forgot to add that we left out the vegan butter. We eat this recipe at least once a week. Awesome!!!

Reply

411 Lisa January 3, 2015

Sounds great. What does the nutritional yeast do? Would the recipe work without it?

Thanks!
Lisa

Reply

412 Claire January 4, 2015
Recipe Rating:

I can’t even begin to say how much I love this sauce. I made it yesterday to use up the cauli I had left from xmas. I had the second portion today and it is even better after a day. I made it as per the recipe, except I used smoked garlic because it needed to be used up (put quite a lot in ;) ), and I didn’t have any onion powder so I left it out. Yesterday I had it with conchiglie pasta and small button mushrooms (just cooked in a bit of water) and a handful of fresh spinach. Today I had bits of left over veg stirred in with the same conchiglie pasta…. avocado, spinach, tomato, sweetcorn, green beans. Just amazingly delicious. Thank you :D xx

Reply

413 Claire January 4, 2015

To Lisa – the nutritional yeast makes it really cheesy and yummy – try it, even if you hate the smell or taste of nutritional yeast. My husband tasted it and thought it was actual cheese….and he is a committed carnivore who will only try ‘my’ food if I don’t tell him what it is…

I think it could work as a parsley sauce, or as a plain ‘not bechamel’ sauce, but it wouldn’t be as nice… I just re-read the text above and it really is DECADENT!!! :D

Reply

414 Jennipher January 4, 2015
Recipe Rating:

I just made this and am in LOVE! Seriously, one of my all time favorite vegan recipes since I went vegan one year ago. Thanks soo soo much for this. Cauliflower is one of my all time favorite veggies. I posted a pic on my instagram @jennipherhulse . I added garlic sauteed button mushrooms and chopped bock choy. The bock choy added a great little crunch. I just used my fatsecret app to find out what the calorie count was as you wrote your recipe and I got 307 calories! That is so fantastic compared to typical fettuccine alfredo.

Reply

415 Tracy January 4, 2015
Recipe Rating:

I made this tonight for my family and they loved it! I didn’t tell them it was cauliflower until dinner was over (lots of shocked faces). They knew something was a bit different but still thought it was made with cream etc.. (I swear by my Vitamix- really does help get the right consistency)

I made a few modifications but the original is just as delicious. I made the “base sauce” in advance. I then sauteed some sliced pear in a little bit of coconut oil and cinnamon. I added the sauce to reheat and added a bit of ginger to taste. Delish!

Can’t wait to try more recipes. In fact, I asked each family member to pick out a recipe that they’d like to try. My 11 year old daughter has requested the “Festive Kale Salad with Sweet Apple-Cinnamon Vinaigrette & Pecan Parmesan”. Yay!

Tracy

Reply

416 Luvndrgn January 6, 2015
Recipe Rating:

Hi Angela,
Loved this recipe – didn’t have onion & garlic powder so just chopped 2 onions and fried that with the garlic and the cauliflower (adding 2tbs of water and covering so the cauliflower steam fried) added it to the blender with the almond milk, nutritional yeast, lemon juice, 1/4 tsp salt & pepper. Added 1/2 tsp vegan chicken stock and extra almond milk as the sauce was super thick. Served over pasta with green peas. Everyone loved it. Thanks for another super easy and tasty recipe.

Reply

417 veganutz January 6, 2015
Recipe Rating:

This is delicious. Very easy to make. My husband said he couldn’t tell there was cauliflower in the sauce. My 3 year old grandson shoveled it in. Very good. Thank you for the recipe.

Reply

418 Jana January 6, 2015
Recipe Rating:

I make this once a month or so. I have fallen in love with the sauce! I have recommended it to countless people as well. I add a variety of mix-ins, whatever sounds good that night. Thanks for a winner of a recipe.

Reply

419 Jessica January 7, 2015
Recipe Rating:

Shame on me and my skepticism for waiting nearly a year before trying this recipe! How could I ever doubt you when every recipe of yours I have tried has been nothing short of wonderful? What I mean to say is – THIS WAS AWESOME! Who would have thought cauliflower could make such a delicious, creamy sauce? I tossed it with roasted broccoli and GF quinoa pasta. I totally would have added mushrooms as well if I had any on hand. I have at least 1.5 cups of sauce left and I cannot wait to have leftovers!

Reply

420 Holly January 9, 2015
Recipe Rating:

I tried this last night and was amazed at how tasty and filling it was! I added a bit more unsweetened coconut but still had a really think sauce so perhaps I had too much cauliflower. I toasted a couple of teaspoons of pine nuts in the same pan from the garlic and these were a really tasty add on! Tonight I had leftovers with veggie meatballs and was again impressed at how great the flavour was! Great recipe!

Reply

421 Camy-Sue January 11, 2015
Recipe Rating:

Love this recipe!

I added a can of white kidney beans for extra protein and it was delicious!! Just went a little heavy on the milk and spicing to compensate.

Reply

422 Julia January 12, 2015
Recipe Rating:

OMG, I made this yesterday and I was so surprised at how quick and easy to make it was!
The only thing I added was a bit of gratted nutmeg and I used that sauce with soba noodles.
AMAZING and super delicious! Thank you Angela for sharing this marvellous recipe!
Bisous from France

Reply

423 Amy M January 12, 2015
Recipe Rating:

I skimped on this recipe – I mean, seriously skimped as I had no nutritional yeast, so ended up throwing in some yeast spread instead. No onion powder either, or garlic powder, but I simply had to have creamy pasta tonight. I ended up sauteing onion, NZ/perpetual spinach and brown button mushrooms and making it with what I had and tossing it in with brown spaghetti.

The family LOVED it – thanks so much! I can’t wait to try it properly once I have all the ingredients. It’s just the thing I’ve been missing since cutting out dairy. This is going to be one of those staple recipes like frozen banana ice cream.

Reply

424 Michelle T January 12, 2015

Just made this tonight. The texture is awesome, very creamy. But I should have cut down on the garlic, it’s a bit strong. I’ll try it again though.

Reply

425 Taha January 12, 2015

I am a skeptic by nature. But I made this tonight and it’s good! I altered by using vegan pesto instead of plain olive oil and coconut creamer instead of nut milk. It’s really good!

Reply

426 Tasha January 12, 2015
Recipe Rating:

Posted my prior comment to quickly!
I am a skeptic by nature so I was sure this would not be right. We are going vegan for three months to see if it will lower by husbands cholesteral. It was either vegan or protein and no carbs (including fruit). My husband likes his carbs so he chose vegan.

I altered the recipe a little by adding the vegan buttery stick for richness and vegan pesto for flavor. I finished the dish with spinach, cherry tomatoes, zucchini, and squash. Wish I could post a picture at how pretty it turned out!
This was so good. Blew away my low expectations!

Reply

427 Anna January 12, 2015
Recipe Rating:

I just made this dish for my family–absolutely delicious! I didn’t have garlic or onion powder so I just used 5 garlic cloves instead of 2, and sauteed it with one small minced onion. I added peas per your suggestion and it was everything I wanted & more. Everyone loved it, definitely saving this recipe!

Reply

428 Ruth Bush January 13, 2015

I’ve made this several times and it is soooo good!

Reply

429 Christine January 13, 2015

I just wanted to thank you for sharing this recipe! My husband, not vegan but supportive, said I didn’t have to tell anyone that it was vegan . High praise indeed! I used a normal old blender and coconut creamer to blend. Fantastic!

Reply

430 Nicki January 14, 2015

I tried a cauliflower sauce once and I really enjoyed it- but the next day, it really tasted very strongly of cauliflower. I don’t know what happened, but I found as a leftover it just wasn’t quite as good. Which made me want to try a ROASTED cauliflower sauce. Have you ever tried? And while I’m on the topic….. I’d really like to try a roasted cauliflower sauce/ butternut squash lasagna ;)

Reply

431 Cheryl January 15, 2015
Recipe Rating:

I made this and absolutely love it. I will definitely be making this again.

Reply

432 Lisa J Love January 15, 2015
Recipe Rating:

We are a new vegan family, this recipe was an absolute hit, especially with my 11yr old son! I added 3-4 more Tbsp coconut milk as it was a bit too think, and I didn’t have any onion powder, it still was great. Thank you! :)

Reply

433 Brooke January 17, 2015
Recipe Rating:

Went to the store to buy cauliflower as soon as I saw this! I added truffle salt to mine and it was amazing! Thanks for the recipe!

Reply

434 Stacy January 17, 2015

Can this be made without nutritional yeast? My store ran out! =( Needless to say I can’t wait to try this!

Reply

435 Mel January 19, 2015

Delicious! I have made a few times- but tonight used it as a sauce and made lasagna with roasted veggies! My non-vegan, carnivore husband had three helpings! Thanks for another winner,

Reply

436 Elliott January 20, 2015
Recipe Rating:

I just made this for dinner and it was delicious! I was pretty skeptical because I’m not a big fan of cauliflower, but I’ve made several of your recipes and haven’t been steered wrong yet. To be honest I didn’t use the nutritional yeast because it kind of weirds me out so I used about half a cup of parmesan cheese instead (no longer vegan, but that’s fine with me). It was so creamy, flavorful and easy to make! One thing I found useful though was to add some of the pasta water after the sauce and pasta was mixed to loosen it up a little. Thank you for a great alternative to dairy heavy Alfredo sauce.

Reply

437 Kathy January 22, 2015

How important is the yeast? The recipe sounds wonderful.

Reply

438 Michael January 23, 2015
Recipe Rating:

This recipe, in addition to being delicious, is FAST. On my first try I was eating in 25 minutes. I had planned to save some but I couldn’t stop. The left over sauce, I basically just drank. No matter because I can make more in mere minutes! :)

Reply

439 Mary January 24, 2015

My new go to for cream sauce. I used this recipe last night as a base for white sauce in vegetable lasagna. And because I didn’t have the recipe in front of me I took some creative liberty. I added a handful of cashews to to the water when I boiled the cauliflower for some creaminess and didn’t use oil or nutritional yeast. I also added a slight teaspoon of Better Than Bouillon vegetable base to the food processor, and taking an idea from one of one of your other recipes, some fresh basil leaves. My son-in-law not a big vegetable eater said if he hadn’t seen me preparing it would never have known it was a totally vegan recipe. Thank you for posting this recipe. I will be using again and again in as a starting point in various applications.

Reply

440 Mary January 24, 2015
Recipe Rating:

I meant to rate this 5 stars!

Reply

441 Olivia January 25, 2015
Recipe Rating:

Maybe it was the soya milk instead of Almond Milk that did it but this got the thumbs down from everyone. It just tasted flavourless other then oniony and garlicky, I didn’t like the consistency either it was thick and did taste of bland cauliflower. Sorry not for me. We even added broccoli, spinach and peas but there was nothing saving this :(

Reply

442 Cody Jo January 25, 2015
Recipe Rating:

Thank you so much for this recipe. I made it with vegan butter and 1/4 cup more almond milk. Served over portabella mushrooms and quinoa pasta. Big hit!

Reply

443 Karen January 26, 2015

Where do the mushrooms in the picture get incorporated in the recipe..?

Reply

444 Leslie January 27, 2015
Recipe Rating:

Delicious! Thanks for this recipe. I added spinach and thought it blended nicely. Also, I loved that this was an easy enough dinner for me to prep even with 2 young kiddos hanging around. I made the sauce during naps and kept it in the fridge until dinner. Worked great!

Reply

445 sarah carr February 1, 2015
Recipe Rating:

this sauce is the business. thanks for the recipe!

Reply

446 Meg February 2, 2015
Recipe Rating:

My response was literally – Holy S*** it really worked!! Love it thanks for the great recipe – sorry for the vulgarity!

Reply

447 Amy February 2, 2015
Recipe Rating:

This is seriously amazing! I wish I didn’t put off making this for as long as I did. Stop what you’re doing and start cooking this up!

Reply

448 Véronique February 3, 2015
Recipe Rating:

Delicous. Did it twice, once with peas, mushrooms and zucchini, and the other time with spinach and brocoli. Both yummy. The yeast gives a great cheesy feel, and it’s fast. Crowd pleaser, will do it again! :)

Reply

449 Emily Lewis February 4, 2015
Recipe Rating:

This was so delicious! I couldn’t believe how good it was!

Reply

450 Rosetta February 6, 2015

Found this site from a co-worker, as I am “Veg-curious.” I will be taste testing this on my unsuspecting family. I love the idea of healthy decadence…LOL.

Reply

451 David February 8, 2015
Recipe Rating:

Very AWESOME pasta recipie ( and I am a growm man:) )
Totally loved it and discovering this blog!!

Reply

452 Angela (Oh She Glows) February 8, 2015

Thanks David! :) I hope you enjoy many more to come

Reply

453 Judy Buessing February 8, 2015
Recipe Rating:

My family of 6 (the baby did not eat this) just finished eating this dish. It was delicious! I cannot believe this recipe was void of cream and cheese. I did modify it a bit: 6 garlic cloves and 1 1/2 tsp. of fresh lemon juice. My children 12, 10, and 4 loved it. This recipe will be a weekly entree plus it was EASY PEASY to make. Thank you!

Reply

454 james h February 9, 2015

I’ve made this several times and adore it. I’ve taken to substituting roasted garlic. Today I used it as the base for a tomato “cream” sauce with roasted tomatoes and it is delicious. So glad I found your blog. Love the cookbook too!

Reply

455 Jeannette February 9, 2015
Recipe Rating:

Absolutely amazing! Tried it on both corn pasta and carrot/zucchini ribbons and LOVED it!! It came out way more creamy than I though it would. Thank you!

Reply

456 Dale February 11, 2015
Recipe Rating:

I came across this recipe after steaming a cauliflower without deciding in advance what sort of sauce I would make for it (Karfiol* is a favorite vegetable, and I was looking for a change of pace). Making a sauce FROM it rather than FOR it seemed like just the sort of thing I was in the mood to try. I made it with only minor changes: (a) I steamed the cauli, simply because I could use the rice cooker for that and not tie up a burner; (b) I used a potload more garlic, and skipped the garlic powder; (c) I added half of a large sweet onion to the saute, and skipped the onion powder; (d) I doubled the lemon juice to brighten the flavor; (e) I decided that the subtleties of a nice sea salt would be lost in a sauce this intense, so I used ordinary salt. The result was more than satisfactory! The texture of the sauce was velvety; it had the mouth “feel” of a much richer sauce. The nutritional yeast provided some of the flavor richness that one would have gotten from cheese, and probably was a lot of the reason this tasted like an Alfredo sauce rather than just like cauliflower puree. The cauliflower flavor was discernible, but did not dominate. When I served it, my wife pronounced it to be “comfort food of a high order,” and was surprised that it had so little fat. Although we ordinarily do eat dairy products, we have a family member whose irritable bowel seems to be helped by avoiding milk — so this will be a particularly nice recipe to have in the repertoire. It’s also nice that it’s pretty easy to make. I’d recommend it without reservation.

*”Karfiol” is the Austrian word for cauliflower; we often call it by that name in our Austro-American family, and I like the punning ring of “Karfiol-fredo” as a name for this dish!

Reply

457 TJ February 11, 2015
Recipe Rating:

I made this in a regular old blender with chocolate almond milk (unsweetened) and old cheddar cheese instead of the nutritional yeast and it was still delicious! I will add more pepper and I just saw the comment about pesto so I might add some of that too. Thanks Angela for the awesome recipes!!! My favourite food and recipe blog hands down.

Reply

458 Dani February 15, 2015
Recipe Rating:

Very good!

Reply

459 Mel February 18, 2015
Recipe Rating:

I am sad to report that this was a huge disappointment. I am not vegan, though I have a dairy allergy, so I am no stranger to “cheese” sauces made with vegetables, raw cashews, nutritional yeast, etc. This tasted like pureed cauliflower and there was nothing cheese-like about it. It wasn’t far off from many mashed cauliflower recipes, which tasted pretty “meh” when paired with pasta. I am truly shocked that reviewers are raving about this recipe. The Creamy Chard Linguine from Isa Chandra Moskowitz is much much more alfredo-like and remains my vegan “cheese” sauce standard. I will not be making this again.

Reply

460 Lisa February 20, 2015

I was vegan years ago, but ate mostly junk food. Now, in my 40s, I’m embracing a healthier, plant-based lifestyle for health reasons (for me and my kids). Your recipes are so very good. Never a dud, and exactly the kind of food I love to eat. Thank you, thank you, thank you. I should add that I’m down 25 lbs and have improved my cholesterol numbers :)

Reply

461 Monika February 21, 2015
Recipe Rating:

Made this pasta tonight, was pretty happy with it.
I probably added too much lemon juice (half of a large lemon, not measured), it ended up being pretty lemony. I added in some sauteed crimini mushrooms, asparagus, onions, and spinach. It wasn’t exactly an “alfredo”, but still a tasty creamy sauce.

Reply

462 Brittany February 22, 2015
Recipe Rating:

Could you tell me the calories, carbs, and sugars for this recipe? Only the sauce not the noodles! Thanks!

Reply

463 Zwaan February 25, 2015

Hi there! (:
I don’t have onion powder, do you think I could just put in onion in my foodprocessor and make sure its chopped very finely before I add in the other ingredients? Looks amazing!

Reply

464 tina February 26, 2015

I have also been avoiding the cauliflower based sauces, but since going completely nut-free, I decided it was time to give it a go. This was fabulous!! My only change to the recipe was to omit the sauteed garlic and instead add tons of freshly roasted garlic. I served it over some whole wheat bow tie pasta with peas and little round carrots (sometimes called Parisian carrots) mixed in. I think next I will try using it in a veg lasagne instead of a red sauce.
Thanks for the wonderful recipe!!

Reply

465 Maegha L February 27, 2015
Recipe Rating:

Not to be a debby downer here, but I just wanna write a quick review for everyone reading the comments. I just finished making this recipe exactly as written. The sauce is just as creamy and decadent as promised. Texture wise, it’s perfect. However, it really doesn’t taste anything like Alfredo nor is it at all cheesy. The way the writer raves about it, I guess its just a personal taste preference. It’s not bad at all, but I felt it was missing something, even after adding sautéed mushrooms and fresh greens. Anyone who is about to try it, just don’t expect the one-of-a-kind taste of Alfredo. This sauce is very creative and unique, so props for that, but I was just a tad disappointed after the way the writer built it up. I guess the decadence of Alfredo is replaceable, just not the flavor. It was a bit too bland for me :/

Reply

466 Elaine February 28, 2015

My friend Diane told me about this recipe and how good it was. I am going to try it. Thank you!

Reply

467 Charity February 28, 2015

So I was a bit skeptical at first but this recipe blew our socks off!! My husband couldn’t get enough and kept saying “are you sure this is made with cauliflower?” Thank you so much for the recipe! This will become a staple for us!

Reply

468 Kate Kelly March 2, 2015

Can you make this without nutritional yeast?

Reply

469 Nicole March 2, 2015

This looks delicious! Can you taste the strong cauliflower taste in the sauce? My husband and I don’t like the taste of cooked cauliflower. Just wondering if it is hidden or if it’s still noticeable? Thank you!!

Reply

470 Tammy August 8, 2015

That’s hard to answer with a straight forward yes or no. I would say it’s not recognizable as cauliflower but you do know it’s not actual alfredo sauce. There is no cheesy flavour, just a creamy consistency similar to alfredo sauce. The sautéed garlic and seasoning definitely come out in the sauce more than the cauliflower does. I also like to add a few pinches of nutmeg. It’s worth trying it out. Not too difficult to make and except for purchasing the Nutritional Yeast specifically for this, more items you likely have on hand or will use them for more than just this recipe. I may try a non vegan variation next time to appease my picky eater kids and use dairy milk and add some cheese. The health benefit to get the additional vegetable in the meal would be worth it as we are not a vegetarian home but rather trying new ways to add more veggies to our diet.

Reply

471 Rosalia March 2, 2015
Recipe Rating:

So good…made with spinach/chia seed fettuccine!! Feel-good pasta. Angela is a goddess!

Reply

472 TaraRyaz March 3, 2015

I am making this right now and it’s so thick I added an extra 1/2 cup almond milk. I wonder what I’m doing wrong?

Reply

473 Tanya March 3, 2015

Hi there

Just made this and was really nervous. It’s alfredoy I guess. The biggest critics, ages 8 and 5 said it was awesome. I added broccoli which they tolerate and mushrooms, which they don’t. In all transparency, I also added bacon. We aren’t vegan and I was hoping this additional ingredient would help the flavour.

I am going to put it over broccoli for our next meal as a “cheese sauce”.

Thanks!

Reply

474 Scootchiee March 3, 2015
Recipe Rating:

Made this with zoodles!! So delicious and easy!!! This was my first vegan recipe and it turned out perfect! This is better than “regular” fettuccine! Never going back now! Thanks for the recipe!!! LOVED IT!

Reply

475 yogamom13 March 5, 2015
Recipe Rating:

I really like this but I would cut down on amount of garlic next time. It seemed to overpower this delicate sauce. Maybe my garlic was just extra strong, and I did omit the garlic powder because it already seemed strong with just the fresh garlic.
Also might try skipping the nutritional yeast because I can kind of taste it in the background, maybe switch to a pesto like some of the other reviewers.
Will definitely make again! Serving tonight over zucchini noodles, can’t wait. Love your recipes.

Reply

476 Maggie @ Veg Fiend March 7, 2015
Recipe Rating:

I’ve made this recipe multiple times- probably 4 or so. It is heavenly and healthy- my favorite combination. A few times, I have also thrown in some basil for an alfredo pesto-style sauce. Divine. I just made it this afternoon and will be feasting on some for a pasta night this evening. I’ll be whipping up some spaghetti and zoodles, and serving this sauce, along with some tomato-basil sauce for a fun make-your-own pasta bar. Thanks for creating such a perfect recipe, Angela!

Reply

477 Monique March 10, 2015

Have you ever tried steaming the cauliflower instead of boiling? My daughter loves alfredo sauce so I’m really excited to try this.

Reply

478 Sonia March 15, 2015

I steamed mine and the sauce came out great.:)

Reply

479 Nichole March 10, 2015

This was amazing! Just made it for dinner tonight and threw some peas in it. Next time I make it I will cut back on the pepper. Thank you again for another delicious recipe of yours.

Reply

480 Clarie March 14, 2015
Recipe Rating:

Hello, I was wondering, is the yeast necessary to the recipe?

Reply

481 Sonia March 15, 2015

Just made this for supper and it is really delicious! I usually can’t have alfredo sauce, or any kind of white sauce for that matter, because it is too rich and hard to digest for my stomach… So this is a great recipe that I’ll be making again and again because it is so good. Thank you for your recipes Angela! :)

Reply

482 Sonia March 15, 2015
Recipe Rating:

Forgot to rate it….

Reply

483 Lauren March 25, 2015
Recipe Rating:

I was so excited to try this recipe…I specifically went out to get some of the needed ingredients last night just to make this! After reading all the rave reviews I thought this would be delicious. I’m not naïve enough to think that it would taste exactly like Alfredo sauce. But, I followed the directions exactly and it tasted like pureed cardboard! Neither I nor my husband could finish it! I even tried adding a big more salt, garlic, nutritional yeast, lemon, etc…to no avail. It just tasted like nothing! I honestly cannot believe how many people in the reviews said it fooled their omnivorous friends and family!! I used an immersion blender, so the texture was nice and creamy…but, once I mixed it in with the pasta (about half a pound) it seemed to make the sauce very pasty and dry. I did not want to add more liquid because it was already so bland tasting, so I just put more sauce on. I ended up using all of the sauce ( it made a lot!) and it still tasted off. And I’m sure if I had added veggies to it or something it would have still tasted like pureed cardboard…just with veggies. I am so bummed. We are trying out a plant-based diet and are very new to this so far. I don’t want to make Angela feel bad as it seems her recipes are almost always a success for people, but this left me feeling very discouraged. I have tried several recipes now from various popular and highly rated vegan blogs and cookbooks and most tasted very bland, especially the ones that try to mimic dairy or meat-based dishes. I don’t normally add tons of salt to my food, in fact, I make sure to leave it unsalted most of the time until I serve it. Is there something wrong with my taste buds?! I am starting to think a lot of plant-based recipes are quite bland and people must just get used to it or something…

Does anyone have any advice? I really want to make this work, but I don’t know what I’m doing wrong.

Reply

484 Justine April 8, 2015

I have been vegan for 2 years, added miso paste and yellow mustard to mine – see comment below for veggies I used too. hope that helps?

Reply

485 Kate Edwards May 31, 2015
Recipe Rating:

That’s really sad that you’re still searching, BUT, you will find what’s right for you. I changed my diet in March/April and it has taken until now to start to hone in on the right recipes for me. You probably do have to go without cheese for quite a while to be fooled by pretend cheese, so yeah, that might be why you’re not totally dazzled by this recipe like we are. I actually went to a vegan cheese making class and the recipes were from a book called The Non-Dairy Evolution Cookbook. They were really good, especially the smoked gouda. For me, these recipes work because they’re relatively simple to make yet they taste really good and are totally healthy, but you might have other criteria, like you’re foodies who are happy to spend all evening cooking and want to make something amaaaazing, or whatever. Don’t panic, just keep on trying out recipes and you’ll work out what you like. Also the ingredients are used in a lot of recipes, so don’t worry about buying stuff specially, you’ll use it eventually for more recipes. I’m so glad I got through the tough part at the beginning when you don’t know what the hell to eat. I’m now eating super healthy delicious food for every meal. There’s a really good Facebook page called vegan richa too, that might be your taste. Good luck good luck! X

Reply

486 Jovana June 18, 2015
Recipe Rating:

My husband is a carnivore, and he loves this sauce, the most important thing to realize is that you shouldn’t follow the recipe to a t.

For instance, I hate the taste of nutritional yeast, so I only add in one tablespoon in this sauce.

You need to keep on “tasting” the sauce to adjust it to your taste buds.

Trust me, as a long-time part-time vegan (I fast for religious reasons almost half the year which basically means I’m vegan half the year) – NO recipe will “fool” you unless you go so long without “processed” foods that you can be fooled.

I’ve given up trying to make vegan cheeses/cheese sauces because they will never taste the same as the real deal.

Instead, enjoy the new experience with new types of sauces and food. :)

Reply

487 Heather July 21, 2015
Recipe Rating:

While I did love the sauce when I followed the recipe, I liked my alterations best the second time. I found that sauteeing half a yellow onion and about four cloves of garlic in olive oil for five minutes or so and adding it all to the blender REALLY made this recipe awesome. It definitely can take time for your taste buds to adjust when you go plant-based. Fresh onion and garlic are always my go-to to add flavor instead of just pouring on salt. Lots of freshly ground pepper too!!

Reply

488 Tanya March 25, 2015
Recipe Rating:

I have posted before that this was a hit but now, I can definitively say the WHOLE family liked it. As before, tastes great with bacon :) and I will be including chicken in the next presentation to the family. However, they also ate it on top of broccoli so how awesome is that! I used unsweetened coconut milk (Silk) so no issue with using that alternative.

Reply

489 sarah March 25, 2015

can the sauce be made a day ahead an refrigerated?

Reply

490 Brenda March 27, 2015
Recipe Rating:

Hi I made it last night and enjoyed it but was wondering if anyone has substituted the milk with veggie or chicken stock?

Reply

491 Megan March 28, 2015
Recipe Rating:

Made this for dinner tonight, and my husband was in love too. Good, clean, delicious (and easy!)

Chopped some spinach and folded it into the hot pasta before adding the sauce. Yum yum yummmmmm.

Reply

492 debra March 30, 2015
Recipe Rating:

this was FANTASTIC! My husband thought it was bland, and needed spicing up. Leftovers reheated great. I added roasted garlic, broccoli, asparagus, sweet potatoes and brussel spouts to it making it a primavera fettucine alfredo. thank you for the wonderful recipes

Reply

493 Giulianna April 1, 2015
Recipe Rating:

I just made this and it was so delicious!!! I would just not add the lemon juice, it made it quite sour. My non vegan bf loved it too!

Reading your blog really made this transition easier for me

Reply

494 Angela April 6, 2015
Recipe Rating:

I just made this and it’s amazing! I haven’t had alfredo sauce for 5 years and this is a treat! I will be making it regularly now!

Reply

495 Justine April 8, 2015
Recipe Rating:

Made it, ate too much of it, loved it! Such a great sauce! I slightly tweaked by adding a tsp of miso paste and 1/4 tsp of yellow mustard. Mixed baby spinach through at the end and added roasted garlic baby tomatoes on top.

Reply

496 susan April 13, 2015
Recipe Rating:

I couldn’t wait to try this, although I am not vegan I have a vegan in the family and many vegetarians. I found it so-so. I’d like to try it with a vegan pesto. Maybe just need to spice it up the way I like things. Great base. Thank you!

Reply

497 Annalena April 14, 2015
Recipe Rating:

OMG, I just had this for lunch and it was D I V I N E !
I also added mushrooms, but I really liked them in the dish. Thank you SO much for being a daily inspiration on vegan cooking!

Reply

498 Linda May 12, 2015
Recipe Rating:

Made this dish for the whole family. My daughter is a vegetarian and I am always searching for recipies the whole family likes. This is a true winner. Fabulous taste and texture. In fact I think I like this better than the traditionL Alfredo. So much better for you and we all felt supper full without the heavy bloating feeling bravo.

Reply

499 Nicole Rae May 19, 2015
Recipe Rating:

!!!

Reply

500 Kate Edwards May 31, 2015
Recipe Rating:

I thought this was just going to be an easy one to try using ingredients I had in, but it has turned out to be life-changing. I LOVE THIS RECIPE!!! :-) Thank you, and for your whole website. I love each meal, and I feel so healthy

Reply

501 Loren June 2, 2015
Recipe Rating:

I made this today. Followed the recipe to a T and used a regular blender. It is delicious and really satisfies that creamy pasta craving. I used whole wheat spirals and added half a bag of curly kale, sauteed in olive oil with lemon.

Reply

502 Jenna Barry June 2, 2015

can you use some other type of oil?…like coconut oil?

Reply

503 Lucas June 5, 2015
Recipe Rating:

YUM. I bought some cauliflower today and didn’t know what to do with it, so I searched the web and found this recipe. I followed the recipe to a tee, besides adding too much pepper, which was my fault. I topped my plate with a large spoonful of raw hulled hemp seeds and two big handfuls of chopped spinach. The seeds add great body without compromising the flavor, with the added bonus of being nutrient-dense! I’m eating it now. Thanks for the great dinner!

Reply

504 Deb June 8, 2015

I just wanted to say that this recipe has become a part of our rotation and I live with a carnivore, a vegetarian and I am vegan. My husband and daughter sprinkle a bit of Parmesan on top and I sometimes add some wilted greens or broccoli and everyone loves it! Hard to believe cauliflower can become so creamy! Highly recommend!

Reply

505 Scott Sokol June 15, 2015

Thank you for the recipe. We are featuring your site and recipe to our patients and followers this week.

(http://www.santannaturalmedicine.com/2015/06/15/cauli-power-fettuccine-alfredo-vegan/)

Reply

506 Ali F. June 17, 2015

I just wanted to say THANK YOU! My roommates and I made this fettuccine alfredo last night as part of our Women’s World Cup viewing party! I recently developed a lactose intolerance and have been really depressed about missing out on some of my favorite dishes, especially fettuccine alfredo. BUT THIS. This changes everything. I can’t stop thinking about it. And it’s so easy! Thanks for making the world a better place one kick-ass recipe at a time!

Reply

507 Jovana June 18, 2015
Recipe Rating:

I just made this for me and my hubster. He hates cauliflower and when I requsted him to buy some at the shops – he was pretty damn emo I was making caulfilower sauce.

His first bite was:

“This is so good! It doesn’t even taste like cauliflower!”

*continues digging in*

“Can we add this to our recipe roation for when we’re fasting?! You can’t even tell it’s vegan”

Thank you so much! Definitely will be trying out some other recipes from your blog :)

Reply

508 Astha Garg June 29, 2015
Recipe Rating:

I just made this and it is GLORIOUS! Thank you so much for everything you do!! xx

Reply

509 Kathryn June 29, 2015
Recipe Rating:

Not sure how it was suppose to taste but it had a very acquired taste and wasn’t very enjoyable. I think the nutritional yeast gave it an edgy flavour and there needs to be more flavours.

Reply

510 Courtney July 6, 2015
Recipe Rating:

The only bad thing about this recipe is that it never quite made it to the pasta because my husband thought it was mashed cauliflower and ATE. IT. ALL.

Reply

511 ask July 17, 2015
Recipe Rating:

Thanks a bunch for sharing this with all of us you actually know what you’re talking approximately!

Bookmarked. Kindly additionally visit my site =). We could have
a hyperlink trade contract between us

Reply

512 Onawa July 27, 2015
Recipe Rating:

I’ve made this recipe so many times, and it pleases all whose belly it touches every time. I decided recently to start putting a cube of Rapunzel veggie bouillon per double batch, since I freeze half of it. And I also saute onion with the garlic, and deglaze with a little coconut aminos. It really adds a lot of umami which can be missed in a recipe that used to have lots of it from the cheese (it hasn’t been that long since my last cheesy escapade). All bellies are left full and feeling light and happy. I also make it with Miracle Noodle calorie-free fettuccini, which really adds to the lightness. As always, thank you Angela, for providing literally every staple in my dinner repertoire.

Reply

513 Tracey July 29, 2015
Recipe Rating:

Lordy lordy lordy was this ever fabulous! Thank you!!

Reply

514 Ashley July 30, 2015
Recipe Rating:

This is s great recipe we just eat it with rice noodles but it’s very very good had it several times now and don’t tire of it :)

Reply

515 Kirby August 1, 2015
Recipe Rating:

This recipe is fantastic! I added peas, rocket, spinach and mushrooms to it.

Reply

516 Hannah August 5, 2015
Recipe Rating:

I’ve never tried a cauliflower alfredo sauce before and both my mom and I were completely shocked with how delicious it was! I think my jaw actually dropped when I tried the sauce. We couldn’t believe how creamy it was without any dairy at all. My moms not a vegan and had me print the recipe for her so she can make it too. Definitely a keeper, and it was SO easy and quick to make. We topped ours with mixed sauteed veggies and it was great. We do have a vitamix and the sauce was super smooth. My mom had hers with fettuccine noodles and I had mine with spiraled zucchini and it was equally delicious I highly recommend it. I can’t wait to make this for my vegan-skeptic friends :)
Thanks for the lovely recipe!

Reply

517 Tammy August 8, 2015
Recipe Rating:

I made this last night and didn’t tell anyone in the family what it was. I simply said it was a healthier version I wanted to try. My husband and I loved it. My 20 year old daughter didn’t mind it but said she would prefer the real deal. My 15 year old son said the sauce tasted funny and didn’t finish it. I should add the aside from my kids being the pickiest eaters ever, they have been tricked before so their instinct is to always be suspicious when mom makes something new. lol…..Often their reluctance to eat it is more about mind over matter rather than going by taste. At the end of the day I was totally impressed and this morning I just scooped up a mouthful of left over and it was still just as good. What I did learn was save a bit of sauce to drizzle overtop the serving on the plate to add even more creamy texture rather than mix all sauce and all pasta at one time. There was plenty of sauce for a family of four. I also added some nutmeg and accidentally used almond vanilla flavour milk instead of plain — it was delicious. I also think it would be better with rotini noodles instead of fettuccine noodles (I believe certain noodle shapes work better to hold sauces and enhance the flavour). I will definitely make this again and I can see using this sauce on other foods such as spaghetti squash, zucchini, or mixing it with potatoes for a really creamy mashed potatoes. We are not a vegetarian family but I’m trying to find more ways to add veggies to our meals and I think I can experiment with this sauce to drizzle it over sautéed vegetables and chicken or a side dipping option. This is my 4th recipe from your site/book in the last week and they have all been a hit. I have the Kale drying now so I can try some Kale chips this afternoon and the chia is in the fridge for the parfait after supper. Thank you Angela for your amazing recipes and inspiring us to eat better.

Reply

518 Mary August 9, 2015
Recipe Rating:

Made this tonight for dinner with my hubby! We were not surprised that we loved it, as we have loved so many of your recipes. Thank you so much for giving us another tasty, satisfying and healthy option. This is going to be a go-to favorite in our house.

Reply

519 Charlie August 22, 2015
Recipe Rating:

Fantastic!!! Made it for my spaghetti squash last night.

Thank you!!!

Reply

520 Michelle September 2, 2015
Recipe Rating:

So I’ve been making this sauce for a while now, but wanted to comment today because I had it over a baked potato and it is divine!!! Hubby and I loved it :) this has become my new pregnancy craving! Love having the creaminess AND the healthiness!

Reply

521 Gena September 15, 2015
Recipe Rating:

Loved this recipe! I’m making it for the second time in a week tonight.

I did make a slight alteration that I would recommend if carbs aren’t a concern for you: I used half cauliflower, half Yukon gold potatoes, to give it more of that buttery flavor I associate with Alfredo sauce. Threw some roasted portobellos on top and it was a total hit with my meat-and-dairy-eating boyfriend.

Reply

522 Julie September 18, 2015
Recipe Rating:

Tried this today and it was amazing! I added some sauted mushrooms to mine and my husband loved it

Reply

523 Tamarah September 21, 2015

Looks like a great recipe! Unfortunately due to allergies we can’t use nutritional yeast (or nuts). Any ideas for a substitute ingredient?

Reply

524 R September 27, 2015
Recipe Rating:

So I tried this recipe and it was not good. I mean, it was edible, sure. But addictive or amazing? Not really. I was really disappointed. Too bad :(

Reply

525 plasterer bristol September 30, 2015

This sounds lovely. Going to give this recipe a go. thanks for sharing this.

Simon

Reply

526 Niki September 30, 2015
Recipe Rating:

Can you tell us what the purpose of the nutritional yeast is in the recipe? Thanks!

Reply

527 Dianne October 1, 2015
Recipe Rating:

This was wonderful! Thanks for sharing your recipe; it will be on quick rotation in our vegan home. I made it as written except that I sauteed a very small onion with the garlic (instead of using the powders) and used unsweetened coconut milk instead of almond.

Reply

528 Sheens October 3, 2015

Do you know if the sauce freezes? I like cooking big batches and freezing for nights when I’m feeling lazy

Reply

529 Jessica October 5, 2015
Recipe Rating:

My husband was dreading vegan night but ended up loving the dish! He couldn’t believe how it tasted exactly like alfredo sauce. Best of all, we finished it without feeling groggy and guilty. Thanks for the recipe Angela! I can’t wait to try your other ones.

Reply

530 Erin October 15, 2015
Recipe Rating:

This is delicious. I thought the comments about eating with a spoon were a bit exaggerated but here I am eating this with a spoon, hoping my husband gets home before this is gone. I made it to go over baked potatoes.
Thanks for the recipe!!

Reply

531 Dawn October 22, 2015
Recipe Rating:

Wow I rarely post but I have to say this recipe was awesome!! I grew up eating italian-american food in NJ and alfredo was one of my favorites. I truly cannot believe how much you can’t tell that this is cauliflower! Even my picky husband agreed. My secret ingredient for alfredo is nutmeg, so I grated in about 1/8 tsp of that. It went really nicely with the sweetness of the almond milk (I used the new added protein kind). I ran out of black pepper so I also added red pepper flakes. I don’t have a high speed blender – just the old school kind so I kept it on high taking breaks for several minutes. I still can’t get over how creamy it tasted even though it was just frozen & steamed cauliflower. Thanks so much for publishing this recipe online!

Reply

532 Dawn October 22, 2015

Oh I forgot to mention I also added peas and crumbled tempeh bacon. Yum!

Reply

533 Jaime November 3, 2015
Recipe Rating:

How long can the sauce keep in the frig? This is my second time making it but the first batch was eaten with minutes. I’m being selfish with this batch. I love it!

Reply

534 Micah November 7, 2015
Recipe Rating:

My fiancé made this, and it was amazing!!! Roast some cherry tomatoes and add them – it’s divine! Best vegan alfredo recipe !

Reply

535 stacey November 15, 2015
Recipe Rating:

This is my fave recipe at the moment, so glad I found it. I also use a whole broccoli as well as the cauliflower and I blister some cherry tomatoes in the oven and add these in.

Reply

536 Violet November 16, 2015

I am really looking forward to trying this recipe. Avoiding dairy seems to be using nuts and as I read about cashews the oxalate is not good for kidney concerns. Thanks for your creativity – I enjoy Oh She Glows!

Reply

537 Keele November 16, 2015
Recipe Rating:

(kisses pinched thumb, pointer and middle finger) VIOLA!

As a vegan for 5 years I thought I had made cheeses out of everything possible so this entry had a catchy title! When I told my boyfriend I was making an Alfredo out of a cauliflower . . “say whaaaaaat?!” He couldn’t believe it.

It was very good but it was best after really pulsing it into a cream. I added some white wine vinegar for more of a cheese taste, maybe 1-2tsp.

Thanks for this vegan’s cheesy cauli-power first!

Reply

538 Chloe Hammond November 20, 2015
Recipe Rating:

Wow this was so much tastier than I expected it to be! Honestly one of the tastiest meals I’ve made to date since being vegan. Thank you so much for this beautiful recipe x x

Reply

539 Siggy November 21, 2015
Recipe Rating:

Dear Angela,
most of your wonderful recipes in your cookbook (sooo good!!!) I have tried and have just finished my portion of this creamy dreamy pasta dish. And: Wow! I devoured this in under five minutes. Even without the garlic and onion powder it was fantastic. (Instead I added some nutmeg, which was nice).
I feel ready to tackle whatever comes my way now:) Go cauliflower!!
Thank you, Angela, you are an inspiration. You even inspired me to leave my first ever comment on someone’s blog:)

Reply

540 margriet blok November 22, 2015
Recipe Rating:

10/10 fantastic!!!! thnx

Reply

541 Semele November 23, 2015
Recipe Rating:

This was gorgeously and healthily indulgent, thank you! I used a real onion, as I don’t have any onion salt, which I just softened in the oil with the garlic. I followed a previous commenter’s suggestion of blending the cauliflower first (with onion and garlic) in the food processor before adding the rest of the ingredients and carrying on for a couple of minutes, and it was silky smooth. Spinach worked well with it, and next time will try adding more roasted veggies.

Reply

542 Nina November 29, 2015
Recipe Rating:

This recipe is SO DELICIOUS ! It’s also super quick! i steamed the cauliflower instead of boiling it. its a lovely delicate tasting creamy sauce! ..i also added garden peas, which seem to work well.

Reply

543 Tanya December 12, 2015
Recipe Rating:

I made this recipe with frozen cauliflower to save money. I also seemed to add double the nutritional yeast and seasonings. My non-vegan fiancé approved.

Reply

544 Jason December 18, 2015
Recipe Rating:

This is one of the most delicious things I have ever eaten, THANK YOU, I have made it twice ( just finished eating it) I made mine with wheat pasta that I made but I only used that because that’s what I had so next time if I have made some I’m going to use regular vegan pasta, also I’m thing about putting in seitan if I can find a recipe for chicken flavor if not I’ve made seitan before that taste like turkey I’ll try that and again thank you very much for this recipe

Reply

545 Anna January 5, 2016
Recipe Rating:

Absolutely so delicious – since I went vegan, fettuccine alfredo is my biggest craving but no longer! Honestly, better than the original, thanks so much Angela (:

Reply

546 Cherri January 20, 2016

I just made this sauce directly as above without using any butter and it tasted horrible!!! It tasted awful and had no flavor at all besides tasting like cauliflower!! I had to add a bunch of hot sauce to make it edible

Reply

547 Stephanie January 30, 2016
Recipe Rating:

So I made this tonight, being ex-vegan, now vegetarian I’m accustomed to substitute style recipes not tasting exactly like the original. This recipe required quite a bit of doctoring to make it resemble something that would pass with my picky non-veg family would. I had to add more non-dairy milk, a handful more nut. yeast, a Tbl. more minced garlic, and basil. As is, it was pretty bland as an alfredo sauce replacement. The consistency was good however. I would have been okay with it, but be warned it will not pass as alfredo sauce with non-veg folks as-is. Thanks for the recipe though. It’s a good way to sneak cauliflower into my kids, plus its a good base.

Reply

Leave a Comment

Previous post:

Next post: