Cauli-power Fettuccine “Alfredo” (Vegan)

by Angela (Oh She Glows) on January 20, 2014

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.

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Cauli-power "Alfredo"

Vegan, nut-free, refined sugar-free, soy-free

By

This vegan “alfredo” sauce tastes decadent, yet is super light and energizing thanks to the sneaky cauliflower base! The nutritional yeast lends this sauce a rich "cheesy" flavour, while the blended cauliflower creates a creamy, luxurious base. This alfredo sauce is lovely served with pasta, but you can also enjoy it stirred into your favourite roasted or sautéed veggies. I love sautéing seasonal vegetables to serve along with the sauce over pasta. In the photo, I topped my bowl with a lovely spring veggie trifecta of leeks, asparagus, and peas. Thanks to Pinch of Yum for inspiring this tasty recipe!

Yield
4 servings (makes 3 cups sauce)
Prep time
Cook time

Ingredients:

  • 4 heaping cups (460 g) cauliflower florets (1 small/medium cauliflower)
  • 1/2 tablespoon (7.5 mL) extra-virgin olive oil
  • 1 heaping tablespoon minced garlic
  • 1/2 cup (125 mL) unsweetened and unflavoured almond milk*
  • 1/4 cup (20 g) nutritional yeast
  • 1 tablespoon (15 mL) fresh lemon juice, plus more for serving
  • 1/2 teaspoon onion powder
  • 1/4 to 1/2 teaspoon garlic powder, to taste
  • 3/4 teaspoon fine grain sea salt, or to taste
  • 1/4 to 1/2 teaspoon pepper, to taste
  • 1 package (350 g/12 ounces) fettuccine or rotini pasta**
  • Fresh minced parsley, for garnish

Directions:

  1. Place cauliflower florets in a steamer basket and steam, covered, for 10 to 15 minutes until fork tender. (Alternatively, you can boil the cauliflower in a pot of water for 8 to 15 minutes until fork tender. Drain well before proceeding.)
  2. Meanwhile, cook the pasta according to the package directions. Drain well and add it back to the pot. Set aside.
  3. Add the oil and minced garlic to a small skillet and sauté over low heat for 4 to 5 minutes until softened and fragrant. Be careful not to burn.
  4. Add the cooked cauliflower, sautéed garlic, milk, nutritional yeast, lemon juice, onion powder, garlic powder, salt, and pepper to a high-speed blender. Blend until a very smooth sauce forms. Adjust seasonings to taste.
  5. Add the cauliflower sauce to the pot with the pasta and stir well. Heat over low-medium until heated through. The pasta will tone down the flavours of the sauce so it’s important to taste the mixture and add more seasonings (salt, pepper, lemon, etc.) to taste before serving.
  6. For serving: Divide the warm pasta into bowls and top with more salt and pepper (to taste), along with a squeeze of lemon and some fresh minced parsley. Feel free to add your favourite cooked veggies such as broccoli, peas, leeks, asparagus, butternut squash, etc.

Tips:

* It’s very important that you use an unsweetened and unflavoured non-dairy milk in this recipe (nothing with vanilla or added sugar, please!).

** If you’re only preparing a couple servings, feel free to cook less pasta and save leftover sauce for another time. The alfredo sauce will keep in an airtight container in the fridge for at least a few days.

 

To make the alfredo taste extra decadent, add a tablespoon or two of vegan butter to the sauce.

Make it gluten-free: Use gluten-free pasta.

Boost the protein: Use a legume-based pasta such as chickpea pasta.

Make it 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.

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{ 709 comments… read them below or add one }

Abby @ Change of Pace January 20, 2014 at 8:32 am

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

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foto bugil ngentot memek August 21, 2017 at 11:18 pm
Recipe Rating:

Tried it the original way super clumpy, then I did it your way and it was great! Thank you for the advice

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AdrienneCarolyn January 20, 2014 at 8:32 am

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

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Erica { EricaDHouse.com } January 20, 2014 at 8:37 am

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!

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Jaime T January 20, 2014 at 8:53 am

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

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Sarah L. January 20, 2014 at 8:56 am

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!

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Lindsay January 20, 2014 at 9:01 am

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!

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[email protected] January 20, 2014 at 9:10 am

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

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Angela (Oh She Glows) January 20, 2014 at 4:22 pm

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 :)

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Daisy March 1, 2015 at 9:13 pm

Portobello would be nice, there more a meaty muchroom.

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mamimom April 13, 2016 at 12:56 pm
Recipe Rating:

I did it with portobello mushrooms and was so yummy, this sauce is amazing and super low calorie sauce. My kids hate the cauliflower so when I made this sauce they told me that is the only way that they can ate that jajajajjaja!! Thanks!!!

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Angela @ Eat Spin Run Repeat January 20, 2014 at 9:11 am

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! :)

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Donna October 16, 2015 at 10:54 am

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.

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Katrina @ Warm Vanilla Sugar January 20, 2014 at 9:11 am

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

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Terri January 20, 2014 at 9:16 am

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 :)

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Lori B. December 20, 2014 at 11:56 am

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

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Emily - It Comes Naturally Blog January 20, 2014 at 9:19 am

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

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Brynn January 20, 2014 at 9:24 am

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.

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Jaquie January 20, 2014 at 9:30 am

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!

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Jessica @ conveganence January 20, 2014 at 9:32 am

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…

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Hazel @ The Comfort Zone and Beyond January 20, 2014 at 9:45 am

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

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Angela (Oh She Glows) January 20, 2014 at 4:18 pm

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

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lea January 31, 2014 at 4:35 pm

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

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Jessica July 27, 2014 at 2:59 pm

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

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lea January 31, 2014 at 4:37 pm

Hi Hazel

Go ahead and freeze the sauce. It freezes great.

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Hazel @ The Comfort Zone and Beyond February 14, 2014 at 3:52 pm

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

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Christine @ Gotta Eat Green January 20, 2014 at 10:08 am

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!!!

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Abby @ The Frosted Vegan January 20, 2014 at 10:11 am

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

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Tina Muir January 20, 2014 at 10:17 am

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!

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Liz @ Tip Top Shape January 20, 2014 at 10:52 am

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.

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Angela (Oh She Glows) January 20, 2014 at 4:24 pm

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

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Melody January 28, 2014 at 5:10 am

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!

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Gina February 5, 2014 at 7:23 pm

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

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Esther March 9, 2016 at 4:05 pm

Good to know, thanks!

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Sarah August 5, 2014 at 12:12 pm

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

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Cassie January 20, 2014 at 11:03 am

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

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Kailee Larson January 20, 2014 at 11:15 am

Try the bulk section if you haven’t already.

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Angela (Oh She Glows) January 20, 2014 at 4:24 pm

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

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Jordan Lynn // Life Between Lattes January 20, 2014 at 11:08 am

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!

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Kailee Larson January 20, 2014 at 11:14 am

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

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Angela (Oh She Glows) January 20, 2014 at 4:25 pm

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

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Amanda @ Once Upon a Recipe January 20, 2014 at 11:36 am

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?

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Angela (Oh She Glows) January 20, 2014 at 4:28 pm

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

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Maddie May 29, 2014 at 12:00 am

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.

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Natalie January 20, 2014 at 11:53 am

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.

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Dana @ Conscious Kitchen Blog January 20, 2014 at 11:56 am

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.

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Angela (Oh She Glows) January 20, 2014 at 4:29 pm

mmm asparagus :)

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Brittany January 20, 2014 at 12:02 pm

This looks absolutely delicious! I love me some pasta!

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Cathryn January 20, 2014 at 12:09 pm

I cannot wait to try this!! :)

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Alisha January 20, 2014 at 12:15 pm

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!

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Camilla January 20, 2014 at 12:54 pm

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!

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Angela (Oh She Glows) January 20, 2014 at 4:18 pm

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

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Nicole January 20, 2014 at 12:59 pm

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

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Andrea January 20, 2014 at 1:15 pm

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

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Andrea January 20, 2014 at 1:16 pm

I meant… This looks great! :-)

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Angela (Oh She Glows) January 20, 2014 at 4:17 pm

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

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Andrea January 20, 2014 at 4:39 pm

Thank you!

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Lynn January 20, 2014 at 1:18 pm

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

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Missy January 20, 2014 at 1:45 pm

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.

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Alexina January 20, 2014 at 1:45 pm

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 :)

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Leanne January 20, 2014 at 1:49 pm

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!

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Angela (Oh She Glows) January 20, 2014 at 4:31 pm

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

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Leanne January 20, 2014 at 7:40 pm

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!

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Lizz January 20, 2014 at 2:15 pm

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! :)

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PinaColada January 26, 2014 at 3:48 pm

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! : )

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Anna January 20, 2014 at 2:31 pm

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! :)

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Colette January 20, 2014 at 3:02 pm

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! :)

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Angela (Oh She Glows) January 20, 2014 at 4:32 pm

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…

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Colette January 20, 2014 at 5:28 pm

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

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Anna January 20, 2014 at 11:20 pm

Oooh, that sounds good! Thanks for the tip!

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Felicity February 7, 2015 at 7:46 am

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!

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Alexandra Aimee January 20, 2014 at 2:38 pm

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

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Red Deception January 20, 2014 at 2:45 pm

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 :)

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Angela (Oh She Glows) January 20, 2014 at 4:33 pm

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!

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Karen @ Fruitspire January 20, 2014 at 2:58 pm

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

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Angela (Oh She Glows) January 20, 2014 at 4:32 pm

hehh ;)

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Felicity February 7, 2015 at 7:48 am

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 ;)

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Angela (Oh She Glows) February 7, 2015 at 9:25 am

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

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Michelle January 20, 2014 at 3:08 pm

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!!!

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Liz January 20, 2014 at 3:36 pm

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!

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[email protected] January 20, 2014 at 3:57 pm

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!

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Krystal January 20, 2014 at 5:43 pm

That looks fantastic!

healthy-dirt.com

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Jenni January 20, 2014 at 5:55 pm

This could even be made paleo with zucchini noodles!

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Kris January 20, 2014 at 6:32 pm

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

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Karissa January 20, 2014 at 6:38 pm

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.

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Karissa January 21, 2014 at 3:40 pm

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!

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Kate @ Coffee with Kate January 20, 2014 at 7:32 pm

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.

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EC January 20, 2014 at 7:50 pm

Do you have nutrition information for this recipe?

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Natalie January 20, 2014 at 8:21 pm

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

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Rachel January 20, 2014 at 8:45 pm

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! :-)

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hunter4086 January 20, 2014 at 9:22 pm

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.

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Claire January 20, 2014 at 9:54 pm

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!

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Kammie @ Sensual Appeal January 20, 2014 at 10:04 pm

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

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Emily @ don't miss dairy January 20, 2014 at 10:33 pm

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!

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Emily @ don't miss dairy January 22, 2014 at 5:34 pm

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

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Kayla January 20, 2014 at 11:43 pm

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

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Jen January 21, 2014 at 12:02 am

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!

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Ceara @ Ceara's Kitchen January 21, 2014 at 2:38 am

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!!

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Melissa January 21, 2014 at 6:25 am

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!

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Nicole Marie Story January 21, 2014 at 6:43 am

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!!!

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zminnorthbethesda January 21, 2014 at 7:55 am

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!

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Elyse @ Lizzie Fit January 21, 2014 at 8:04 am

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

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Ines January 21, 2014 at 8:34 am

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 :)

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Tabitha January 21, 2014 at 8:46 am

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

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Kayti January 21, 2014 at 9:33 am

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!

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Hinna January 21, 2014 at 9:34 am

What is the difference between regular and nutritional yeast?

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Kary January 21, 2014 at 9:55 am

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?

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Sarah January 21, 2014 at 9:55 am

Oh yum.

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Adrienne @ Whole New Mom January 21, 2014 at 11:04 am

Just pinned – LOVE it!

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Giovanna January 21, 2014 at 11:27 am

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

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Marissa January 21, 2014 at 11:47 am

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?

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Bernie January 21, 2014 at 1:37 pm

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?

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Angela (Oh She Glows) January 22, 2014 at 8:12 am

It lends vegan recipes a cheesy flavour. :)

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R January 21, 2014 at 1:53 pm

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!!!!

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Angela (Oh She Glows) January 22, 2014 at 8:12 am

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

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Mocha January 21, 2014 at 2:09 pm

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

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Amy January 21, 2014 at 2:26 pm

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!

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Shelley January 21, 2014 at 3:14 pm

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

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Joey January 21, 2014 at 3:16 pm

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!

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Emma @ Life's A Runner January 21, 2014 at 3:41 pm

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? :)

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[email protected] January 21, 2014 at 3:53 pm

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/

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Michelle January 21, 2014 at 4:58 pm

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?

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Wendy January 21, 2014 at 6:11 pm

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.

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Judy Walker January 21, 2014 at 7:17 pm

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!

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Angela (Oh She Glows) January 22, 2014 at 8:11 am

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

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Mary Pascall January 21, 2014 at 8:06 pm

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!!!

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Kim January 21, 2014 at 9:43 pm

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!

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Mima January 21, 2014 at 9:51 pm

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!

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Naomi Casiro January 21, 2014 at 10:01 pm

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

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Brittany January 21, 2014 at 10:09 pm

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

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Kate January 21, 2014 at 10:27 pm

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.

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Jen January 21, 2014 at 10:27 pm

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.

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Heather January 21, 2014 at 10:32 pm

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!

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Araceli January 21, 2014 at 11:23 pm

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!

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Lexi January 22, 2014 at 1:39 am

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! :)

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vaseux January 22, 2014 at 2:47 am

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!

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vaseux February 8, 2014 at 12:08 am

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!

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Luu January 22, 2014 at 7:08 am

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

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suzanne January 22, 2014 at 8:54 am

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

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Tana's Table January 22, 2014 at 8:54 am

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

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Elena Perez January 22, 2014 at 9:48 am

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

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Erica January 22, 2014 at 10:52 am

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

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Nickole January 22, 2014 at 12:03 pm

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!

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Canadianrunner23 January 22, 2014 at 2:01 pm

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.

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Kimberly Springer January 22, 2014 at 5:44 pm

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

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[email protected] January 22, 2014 at 7:22 pm

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

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jessica January 22, 2014 at 7:31 pm

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 :)

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Julie January 22, 2014 at 9:29 pm

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.

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Meagan January 22, 2014 at 9:42 pm

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

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crunchycake January 23, 2014 at 12:09 am

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!

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Andy January 23, 2014 at 7:01 am

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

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Ryan Elizabeth January 23, 2014 at 12:02 pm

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!

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Cate January 23, 2014 at 1:11 pm

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

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cosmina January 23, 2014 at 4:28 pm

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

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Michelle January 23, 2014 at 6:34 pm

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!

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Samantha January 24, 2014 at 8:09 am

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!

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Regina January 24, 2014 at 11:23 am

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!!

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laura January 24, 2014 at 12:02 pm

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

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ElShi January 24, 2014 at 1:16 pm

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

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Lia @ Luscious Living January 24, 2014 at 1:27 pm

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!

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Emily January 24, 2014 at 1:47 pm

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!!!

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Rachel Waters January 24, 2014 at 1:48 pm

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!!

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Vanessa @ Crumbs January 24, 2014 at 2:18 pm

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!

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Jessica Kavanaugh January 24, 2014 at 3:23 pm

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.

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chelsea January 24, 2014 at 3:38 pm

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

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Kim N. January 24, 2014 at 5:56 pm

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

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Angela (Oh She Glows) January 25, 2014 at 9:36 am

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

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Kira - HealthAble Old Soul January 24, 2014 at 7:34 pm

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!

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Joelle January 24, 2014 at 8:27 pm

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.

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Kasie January 25, 2014 at 12:18 am

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!!!!!

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Karen January 25, 2014 at 11:33 am

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

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Angela (Oh She Glows) January 27, 2014 at 10:34 am

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.

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Charlotte January 25, 2014 at 12:10 pm

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?

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Angela (Oh She Glows) January 27, 2014 at 10:33 am

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

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Siri January 25, 2014 at 3:56 pm

Currently eating this sauce with a spoon. INCREDIBLE.

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suzanne January 25, 2014 at 4:01 pm

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!!!

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Michelle January 26, 2014 at 4:31 am

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.

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Mark January 26, 2014 at 7:55 am

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.

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Angela (Oh She Glows) January 27, 2014 at 10:29 am

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

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LM in Dallas January 26, 2014 at 10:04 am

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.

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Jerry January 26, 2014 at 12:54 pm

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….

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Tara Farrell January 26, 2014 at 2:11 pm

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!!!

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Ana January 26, 2014 at 4:04 pm

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!

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Becky January 26, 2014 at 4:36 pm

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.

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Angela (Oh She Glows) January 27, 2014 at 10:26 am

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

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Becky January 26, 2014 at 4:37 pm

P.S. Chocolate and Peanut butter ROCKS!!

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Taryn January 26, 2014 at 5:59 pm

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!

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susanj January 26, 2014 at 9:00 pm

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.

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jenna January 26, 2014 at 9:49 pm

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

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Leah January 26, 2014 at 10:19 pm

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!

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kmaywatson January 27, 2014 at 12:54 pm

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

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lea January 27, 2014 at 1:04 pm

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…

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lea January 31, 2014 at 4:40 pm

thumbs up to freezing!

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Paula Coomer January 27, 2014 at 3:01 pm

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

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Renee January 27, 2014 at 3:05 pm

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!

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Katie @ Daily Cup of Kate January 27, 2014 at 3:19 pm

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

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Kathy January 27, 2014 at 5:52 pm

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.

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Marion January 27, 2014 at 7:23 pm

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

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Marion January 27, 2014 at 7:48 pm

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!

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Holly January 28, 2014 at 12:47 pm

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!

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Courtney January 28, 2014 at 6:42 pm

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.

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GiGi January 28, 2014 at 11:04 pm

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

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Angela (Oh She Glows) January 29, 2014 at 7:58 am

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!

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kimmythevegan January 29, 2014 at 12:14 am

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 =)

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Trish January 29, 2014 at 4:11 am

Omg that looks so amazing, i make mine with cashews

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Lola January 29, 2014 at 2:26 pm

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! ;)

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Grace January 29, 2014 at 5:55 pm

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.

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Jennie January 29, 2014 at 7:13 pm

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

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Nikki Parsons January 29, 2014 at 7:30 pm

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

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Angie January 29, 2014 at 8:36 pm

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!

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loricruz January 29, 2014 at 8:49 pm

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.

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Angela (Oh She Glows) January 30, 2014 at 8:17 am

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

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Camille January 30, 2014 at 5:52 am

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

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Renée January 30, 2014 at 1:00 pm

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!

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Catarina January 30, 2014 at 4:05 pm

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!

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Mimi January 31, 2014 at 2:53 pm

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!

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Angela January 31, 2014 at 4:47 pm

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

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BarbDon February 1, 2014 at 7:24 pm

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!

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Jenny February 1, 2014 at 8:22 pm

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.

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Kaleigh February 2, 2014 at 9:27 am

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!

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Irene February 3, 2014 at 3:34 pm

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!

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Alana February 4, 2014 at 12:35 am

I love this idea! Making this weekend!

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AM February 4, 2014 at 4:38 pm

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.

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Nicole February 4, 2014 at 6:34 pm

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 :)

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Lindy February 4, 2014 at 7:36 pm

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!!

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Daphne February 5, 2014 at 6:00 pm

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!

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natasha February 5, 2014 at 9:44 pm

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

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cmarie February 10, 2014 at 3:31 pm

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.

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Christina S. February 5, 2014 at 11:55 pm

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!

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Mary-Anne February 6, 2014 at 1:06 pm

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

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Megan Lanae February 6, 2014 at 1:28 pm

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.

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Madison February 6, 2014 at 1:31 pm

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

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Emily Hill February 6, 2014 at 2:36 pm

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 :)

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Angela (Oh She Glows) February 6, 2014 at 3:12 pm

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

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Liz February 6, 2014 at 5:59 pm

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…

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Amirah February 6, 2014 at 8:28 pm

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

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Caprice Dorn February 7, 2014 at 12:18 pm

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

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Guy February 7, 2014 at 4:26 pm

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

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Barbara Fiori February 9, 2014 at 3:23 pm

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

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CarrieM February 10, 2014 at 2:03 pm

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!

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Arthur in the Garden! February 10, 2014 at 4:39 pm

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

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Andrea February 12, 2014 at 12:25 pm

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.

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doris February 12, 2014 at 1:22 pm

Where do you find this yeast ?

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Angela (Oh She Glows) February 12, 2014 at 3:52 pm

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

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Karla February 13, 2014 at 7:58 pm

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.

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Sarah February 13, 2014 at 8:38 pm

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!

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Steph February 13, 2014 at 9:46 pm

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.

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Oran February 14, 2014 at 2:25 pm

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.

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Mallery February 14, 2014 at 5:03 pm

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!!

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Lynn February 14, 2014 at 7:06 pm

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!

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Megan C February 16, 2014 at 4:06 pm

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…

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Heather February 16, 2014 at 6:29 pm

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!

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Angela (Oh She Glows) February 17, 2014 at 9:56 am

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

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Allison February 16, 2014 at 8:23 pm

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!!!!!!

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Mb Savino February 17, 2014 at 7:43 pm

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!

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Kayla February 18, 2014 at 7:49 pm

Eating it as I type. AMAZING.

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Chelsie February 19, 2014 at 8:59 pm

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??

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Ashley February 19, 2014 at 11:46 pm

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!

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Jac February 28, 2014 at 5:13 am

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.

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Molly February 20, 2014 at 8:56 pm

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.

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Aska February 21, 2014 at 4:44 pm

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!

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Stephanie February 23, 2014 at 5:55 pm

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!

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christy February 24, 2014 at 8:01 pm

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!

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Maureen D February 25, 2014 at 10:12 am

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!

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Hadz February 28, 2014 at 4:56 am

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 :)

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Kristen February 28, 2014 at 11:45 am

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!

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Molly March 3, 2014 at 11:41 am

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.)

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pam March 3, 2014 at 12:01 pm

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!!

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pam March 3, 2014 at 12:01 pm

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

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Angela (Oh She Glows) March 3, 2014 at 2:14 pm

haha awesome, thank you so much!

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Melissa March 3, 2014 at 4:03 pm

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. :)

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Claire Marie March 3, 2014 at 9:15 pm

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!

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Shannon March 4, 2014 at 7:51 pm

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!

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Joni March 5, 2014 at 10:04 pm

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

Thank you!!!

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Arielle March 6, 2014 at 12:17 pm

not so vegan if the fettucinne has egg in it…

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Jessica Goodway March 9, 2014 at 9:50 pm

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.

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Genevieve Savard March 9, 2014 at 9:54 pm

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

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Jennifer Righetti March 10, 2014 at 5:34 am

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!

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Diana March 12, 2014 at 1:12 am

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!

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Bill March 12, 2014 at 9:11 am

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.

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Katie March 12, 2014 at 11:28 am

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.

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Emma of Zimt March 12, 2014 at 11:08 pm

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!

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Inga March 14, 2014 at 11:26 am

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!

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Jamie March 15, 2014 at 11:29 pm

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!

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Christa March 17, 2014 at 3:21 am

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!

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Francesca March 17, 2014 at 8:34 am

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

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spaceranger March 21, 2014 at 11:34 am

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!

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Chelsea March 22, 2014 at 7:58 pm

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 :)

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Sharon March 23, 2014 at 5:38 pm

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

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Shay March 23, 2014 at 7:31 pm

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.

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Gabrielle March 24, 2014 at 6:58 pm

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”!

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Elina R. March 25, 2014 at 10:59 am

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

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Alicia March 27, 2014 at 12:14 pm

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.)

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Matthew Moisen March 28, 2014 at 11:12 pm

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?

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Cathy March 29, 2014 at 4:02 pm

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

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Melissa April 1, 2014 at 1:25 pm

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 :-)

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Tatjana April 2, 2014 at 2:32 am

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

Greetings from Berlin ;)

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Jamie April 2, 2014 at 8:53 pm

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.

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Emmy April 3, 2014 at 11:39 am

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

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kay April 3, 2014 at 1:02 pm

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! :)

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Ethel April 6, 2014 at 12:31 pm

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.

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Sarah Arends April 6, 2014 at 6:01 pm

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

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Alenka April 9, 2014 at 3:11 pm

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

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Alenka April 9, 2014 at 3:14 pm

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.

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Amy April 9, 2014 at 9:19 pm

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!

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Eel April 10, 2014 at 1:25 pm

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

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Shelby April 12, 2014 at 12:01 am

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

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pamela April 16, 2014 at 6:02 pm

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

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Priscilla Wickline April 19, 2014 at 5:39 pm

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

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Sasha April 19, 2014 at 9:59 pm

Hi,

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

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Tria April 20, 2014 at 11:06 pm

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

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Alice April 21, 2014 at 1:59 pm

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

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Jocelyn April 21, 2014 at 7:23 pm

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 :-)

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Jennifer Ward April 22, 2014 at 8:25 pm

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!)

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Christy April 25, 2014 at 6:27 pm

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…

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Mary April 26, 2014 at 11:17 pm

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!

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Mary April 26, 2014 at 11:18 pm

Also, used rice milk instead of almond milk.

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GaiaGoodnessNaturalFoods April 28, 2014 at 6:19 pm

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.

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Sabrina April 28, 2014 at 8:17 pm

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

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Ana April 30, 2014 at 7:03 pm

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.

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ktkun May 2, 2014 at 1:58 pm

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.

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Jenn May 3, 2014 at 7:17 pm

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

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Jenny May 5, 2014 at 2:17 pm

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!

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susanj May 5, 2014 at 3:22 pm

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

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Susan May 10, 2014 at 9:51 am

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!

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Brittany May 13, 2014 at 6:29 am

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?

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Dylan May 14, 2014 at 9:01 pm

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

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Lorraine May 17, 2014 at 9:33 pm

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.

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Jennifer May 24, 2014 at 7:43 am

My only concern is I don’t like cauliflower!

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mollie May 25, 2014 at 4:49 am

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

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mollie May 25, 2014 at 4:48 am

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 :)

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Deb @ Saving the Crumbs May 26, 2014 at 10:32 am

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!

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Lucie May 28, 2014 at 2:32 am

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.

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Brittany May 29, 2014 at 10:19 pm

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!

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Fiona May 31, 2014 at 4:33 pm

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.

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Jamie S. June 5, 2014 at 1:04 pm

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

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Bec June 12, 2014 at 4:31 am

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

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Launa June 14, 2014 at 11:43 am

Is the yeast necessary?

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Navin June 21, 2014 at 11:58 pm

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!!

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Kris June 23, 2014 at 6:07 am

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:)

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SSM June 23, 2014 at 3:51 pm

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!

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Mirandamom June 24, 2014 at 3:39 pm

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!

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flyhealthy June 24, 2014 at 8:04 pm

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

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tamia June 26, 2014 at 12:46 am

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

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Liat June 26, 2014 at 8:09 am

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!

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GiGi Eats June 26, 2014 at 11:30 pm

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

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Faye June 27, 2014 at 7:27 pm

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!

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mia June 29, 2014 at 11:47 pm

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.

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Pierre Chiasson July 1, 2014 at 6:50 pm

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!

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Arley July 9, 2014 at 2:40 pm

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 !

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Mary July 9, 2014 at 5:24 pm

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!

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Kristine July 16, 2014 at 2:36 pm

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. :)

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Jessica July 27, 2014 at 3:02 pm

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! :)

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Rose August 2, 2014 at 10:16 am

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

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Angela (Oh She Glows) August 2, 2014 at 12:08 pm

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

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nata lie August 8, 2014 at 12:06 pm

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)

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Kesondra August 16, 2014 at 4:19 pm
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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

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Mary August 17, 2014 at 5:21 pm

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

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Aimee August 17, 2014 at 6:44 pm

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!

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Nadine August 18, 2014 at 1:35 pm
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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

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Jessica August 19, 2014 at 9:42 pm
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My husband and I both really enjoyed this. We served it with oven roasted broccoli and it was perfection. Making again this week. Thanks!

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Victoria August 20, 2014 at 11:08 am
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We absolutely love this recipe ! My father’s crazy about it, it reminds him of his childhood. And it is so creamy…Delicious. :)

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Robin August 21, 2014 at 8:01 am
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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!

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Megan August 25, 2014 at 10:01 am
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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.

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Elisha August 25, 2014 at 2:05 pm

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!

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Karissa @ Vegan À La Mode August 25, 2014 at 7:17 pm
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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!

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Lane August 27, 2014 at 9:33 pm
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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. : )

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Bing August 29, 2014 at 3:36 pm

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

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Stephanie August 31, 2014 at 7:19 pm
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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.

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Michelle September 1, 2014 at 11:55 am
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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.

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Tina September 2, 2014 at 4:31 pm

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

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Ally September 7, 2014 at 7:33 pm

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..

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Risha September 13, 2014 at 5:55 pm
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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.

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Glenn September 16, 2014 at 12:21 pm
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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!

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Ariana September 16, 2014 at 10:20 pm
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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.

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Tara September 23, 2014 at 6:48 pm
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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!

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Angela September 25, 2014 at 5:02 pm

can I omit the nutritional yeast?

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Melissa September 27, 2014 at 1:07 pm
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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!

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James H September 28, 2014 at 7:19 pm
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Just made this and it is a keeper! Delicious! I substituted roasted garlic and caramelized onions for the powders. Will make again.

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Kathryn September 29, 2014 at 6:17 pm
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Fabulous recipe! so quick to make too! a big thumbs up from my family!

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Marc-Olivier September 29, 2014 at 7:22 pm
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I was disappointed with the recipe… yeast and garlic tasted waaaaay too much, I lost money on trying this.

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Heather October 1, 2014 at 12:13 am

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

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Jessica October 5, 2014 at 4:52 pm
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I normally don’t like cauliflower, but oh my god this was amazing! Thank you

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Melanie October 6, 2014 at 10:57 am

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

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Melanie October 6, 2014 at 11:04 am

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?

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Karin October 7, 2014 at 11:27 am

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!

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Teresa October 13, 2014 at 5:19 pm
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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!

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Angela @ HonestlyAngela October 14, 2014 at 5:45 pm

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!

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Paula October 15, 2014 at 5:42 pm
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This recipe is truly delicious!

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Amber October 15, 2014 at 7:28 pm

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!

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Ashley-Lynn October 16, 2014 at 7:40 am

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..

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sms October 19, 2014 at 4:06 pm
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It’s delicious. Thank you!

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Chloe October 19, 2014 at 10:35 pm

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

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Alicia October 23, 2014 at 11:50 am
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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.

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Heather Bayne October 26, 2014 at 1:24 pm
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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.

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Kathryn October 28, 2014 at 12:00 pm
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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.

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Bobbie November 4, 2014 at 6:17 pm
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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.

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Bobbie November 4, 2014 at 6:19 pm

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

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Angela (Oh She Glows) November 5, 2014 at 9:18 pm

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

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Maria November 10, 2014 at 9:39 pm

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.

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Lisa November 14, 2014 at 10:06 pm
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I was skeptical, as I am not a huge cauliflower fan, but this tastes AMAZING! Thank you for such a creative and delicious recipe. :)

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Georgina November 16, 2014 at 3:42 pm
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Made this tonight – absolutely delicious.

I love your blog.

Thank you so much!

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Geanna November 23, 2014 at 11:12 pm
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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.

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Katerina November 24, 2014 at 10:25 pm
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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

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jgmurphy November 24, 2014 at 10:37 pm
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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!!!!!!!!

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Laura November 30, 2014 at 7:01 pm

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

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Monique December 2, 2014 at 1:30 am
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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.

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Ann December 2, 2014 at 8:23 pm

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!

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Ann December 2, 2014 at 8:24 pm
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Nearly forgot the rating!! 5 stars for sure!

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Tatiana December 2, 2014 at 10:28 pm
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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!

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Lori B. December 20, 2014 at 12:24 pm
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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!!!!!

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Cindy January 3, 2015 at 10:04 am
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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!!!!

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Cindy January 3, 2015 at 10:08 am
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Oops. Forgot to add that we left out the vegan butter. We eat this recipe at least once a week. Awesome!!!

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Lisa January 3, 2015 at 10:25 am

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

Thanks!
Lisa

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Claire January 4, 2015 at 2:54 pm
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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

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Claire January 4, 2015 at 3:00 pm

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

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Jennipher January 4, 2015 at 8:33 pm
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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.

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Tracy January 4, 2015 at 9:54 pm
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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

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Luvndrgn January 6, 2015 at 3:47 am
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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.

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veganutz January 6, 2015 at 10:15 am
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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.

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Jana January 6, 2015 at 11:07 am
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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.

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Jessica January 7, 2015 at 12:16 am
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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!

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Holly January 9, 2015 at 6:11 pm
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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!

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Camy-Sue January 11, 2015 at 7:13 pm
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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.

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Julia January 12, 2015 at 4:33 am
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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

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Amy M January 12, 2015 at 4:35 am
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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.

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Michelle T January 12, 2015 at 6:33 pm

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.

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Taha January 12, 2015 at 6:47 pm

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!

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Tasha January 12, 2015 at 7:10 pm
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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!

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Anna January 12, 2015 at 8:05 pm
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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!

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Ruth Bush January 13, 2015 at 11:53 am

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

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Christine January 13, 2015 at 7:17 pm

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!

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Nicki January 14, 2015 at 10:38 am

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 ;)

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Cheryl January 15, 2015 at 10:03 pm
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I made this and absolutely love it. I will definitely be making this again.

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Lisa J Love January 15, 2015 at 11:20 pm
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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! :)

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Brooke January 17, 2015 at 1:41 pm
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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!

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Stacy January 17, 2015 at 3:56 pm

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

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Mel January 19, 2015 at 7:48 pm

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,

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Elliott January 20, 2015 at 8:56 pm
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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.

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Kathy January 22, 2015 at 5:05 pm

How important is the yeast? The recipe sounds wonderful.

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Michael January 23, 2015 at 1:42 am
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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! :)

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Mary January 24, 2015 at 8:13 am

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.

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Mary January 24, 2015 at 8:16 am
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I meant to rate this 5 stars!

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Olivia January 25, 2015 at 4:59 pm
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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 :(

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Cody Jo January 25, 2015 at 9:46 pm
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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!

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Karen January 26, 2015 at 2:24 pm

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

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Leslie January 27, 2015 at 10:13 pm
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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!

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sarah carr February 1, 2015 at 2:35 pm
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this sauce is the business. thanks for the recipe!

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Meg February 2, 2015 at 2:29 pm
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My response was literally – Holy S*** it really worked!! Love it thanks for the great recipe – sorry for the vulgarity!

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Amy February 2, 2015 at 5:57 pm
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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!

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Véronique February 3, 2015 at 11:13 am
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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! :)

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Emily Lewis February 4, 2015 at 10:40 pm
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This was so delicious! I couldn’t believe how good it was!

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Rosetta February 6, 2015 at 2:19 pm

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.

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David February 8, 2015 at 1:35 pm
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Very AWESOME pasta recipie ( and I am a growm man:) )
Totally loved it and discovering this blog!!

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Angela (Oh She Glows) February 8, 2015 at 2:05 pm

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

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Judy Buessing February 8, 2015 at 8:28 pm
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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!

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james h February 9, 2015 at 2:12 pm

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!

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Jeannette February 9, 2015 at 11:43 pm
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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!

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Dale February 11, 2015 at 9:37 pm
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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!

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TJ February 11, 2015 at 9:50 pm
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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.

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Dani February 15, 2015 at 12:52 am
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Very good!

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Mel February 18, 2015 at 8:27 am
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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.

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Lisa February 20, 2015 at 6:04 am

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 :)

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Monika February 21, 2015 at 11:07 pm
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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.

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Brittany February 22, 2015 at 9:50 pm
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Could you tell me the calories, carbs, and sugars for this recipe? Only the sauce not the noodles! Thanks!

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Zwaan February 25, 2015 at 2:23 pm

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!

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tina February 26, 2015 at 2:28 pm

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!!

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Maegha L February 27, 2015 at 12:28 am
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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 :/

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Elaine February 28, 2015 at 1:49 am

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

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Charity February 28, 2015 at 12:29 pm

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!

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Kate Kelly March 2, 2015 at 1:33 am

Can you make this without nutritional yeast?

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Nicole March 2, 2015 at 8:16 pm

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!!

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Tammy August 8, 2015 at 1:00 pm

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.

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Rosalia March 2, 2015 at 9:55 pm
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So good…made with spinach/chia seed fettuccine!! Feel-good pasta. Angela is a goddess!

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TaraRyaz March 3, 2015 at 4:37 pm

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?

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Tanya March 3, 2015 at 5:34 pm

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!

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Scootchiee March 3, 2015 at 7:22 pm
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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!

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yogamom13 March 5, 2015 at 3:00 pm
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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.

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Maggie @ Veg Fiend March 7, 2015 at 5:18 pm
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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!

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Monique March 10, 2015 at 9:01 am

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

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Sonia March 15, 2015 at 6:18 pm

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

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Nichole March 10, 2015 at 7:28 pm

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.

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Clarie March 14, 2015 at 4:33 pm
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Hello, I was wondering, is the yeast necessary to the recipe?

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Sonia March 15, 2015 at 6:16 pm

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! :)

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Sonia March 15, 2015 at 6:16 pm
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Forgot to rate it….

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Lauren March 25, 2015 at 8:01 am
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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.

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Justine April 8, 2015 at 8:13 am

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?

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Kate Edwards May 31, 2015 at 5:35 pm
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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

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Jovana June 18, 2015 at 1:19 pm
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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. :)

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Heather July 21, 2015 at 12:06 pm
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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!!

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Tanya March 25, 2015 at 8:37 am
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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.

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sarah March 25, 2015 at 9:01 am

can the sauce be made a day ahead an refrigerated?

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Brenda March 27, 2015 at 11:37 am
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Hi I made it last night and enjoyed it but was wondering if anyone has substituted the milk with veggie or chicken stock?

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Megan March 28, 2015 at 8:08 pm
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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.

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debra March 30, 2015 at 8:37 am
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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

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Giulianna April 1, 2015 at 1:20 pm
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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

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Angela April 6, 2015 at 8:37 pm
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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!

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Justine April 8, 2015 at 8:10 am
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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.

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susan April 13, 2015 at 7:38 pm
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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!

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Annalena April 14, 2015 at 6:52 am
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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!

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Linda May 12, 2015 at 9:39 pm
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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.

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Nicole Rae May 19, 2015 at 8:02 pm
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!!!

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Kate Edwards May 31, 2015 at 5:18 pm
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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

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Loren June 2, 2015 at 2:17 pm
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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.

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Jenna Barry June 2, 2015 at 2:33 pm

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

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Lucas June 5, 2015 at 7:41 pm
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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!

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Deb June 8, 2015 at 3:33 am

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!

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Scott Sokol June 15, 2015 at 12:12 pm

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/)

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Ali F. June 17, 2015 at 10:04 am

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!

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Jovana June 18, 2015 at 1:22 pm
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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 :)

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Astha Garg June 29, 2015 at 8:40 pm
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I just made this and it is GLORIOUS! Thank you so much for everything you do!! xx

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Kathryn June 29, 2015 at 11:54 pm
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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.

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Courtney July 6, 2015 at 1:29 pm
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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.

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ask July 17, 2015 at 9:17 am
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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

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Onawa July 27, 2015 at 7:29 pm
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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.

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Tracey July 29, 2015 at 10:42 pm
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Lordy lordy lordy was this ever fabulous! Thank you!!

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Ashley July 30, 2015 at 8:01 pm
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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 :)

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Kirby August 1, 2015 at 5:20 am
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This recipe is fantastic! I added peas, rocket, spinach and mushrooms to it.

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Hannah August 5, 2015 at 6:22 pm
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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!

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Tammy August 8, 2015 at 11:27 am
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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.

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Mary August 9, 2015 at 8:25 pm
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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.

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Charlie August 22, 2015 at 8:05 pm
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Fantastic!!! Made it for my spaghetti squash last night.

Thank you!!!

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Michelle September 2, 2015 at 11:45 am
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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!

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Gena September 15, 2015 at 3:45 pm
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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.

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Julie September 18, 2015 at 2:58 pm
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Tried this today and it was amazing! I added some sauted mushrooms to mine and my husband loved it

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Tamarah September 21, 2015 at 2:53 pm

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

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R September 27, 2015 at 12:33 pm
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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 :(

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plasterer bristol September 30, 2015 at 11:03 am

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

Simon

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Niki September 30, 2015 at 11:04 am
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Can you tell us what the purpose of the nutritional yeast is in the recipe? Thanks!

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Dianne October 1, 2015 at 11:20 pm
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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.

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Sheens October 3, 2015 at 1:02 pm

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

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Jessica October 5, 2015 at 7:42 pm
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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.

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Erin October 15, 2015 at 12:46 pm
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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!!

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Dawn October 22, 2015 at 7:07 pm
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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!

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Dawn October 22, 2015 at 7:11 pm

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

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Jaime November 3, 2015 at 6:28 pm
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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!

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Micah November 7, 2015 at 10:35 pm
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My fiancé made this, and it was amazing!!! Roast some cherry tomatoes and add them – it’s divine! Best vegan alfredo recipe !

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stacey November 15, 2015 at 4:31 am
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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.

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Violet November 16, 2015 at 1:00 am

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!

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Keele November 16, 2015 at 4:17 pm
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(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!

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Chloe Hammond November 20, 2015 at 3:57 pm
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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

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Siggy November 21, 2015 at 7:37 am
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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:)

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margriet blok November 22, 2015 at 7:57 pm
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10/10 fantastic!!!! thnx

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Semele November 23, 2015 at 9:18 am
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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.

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Nina November 29, 2015 at 9:45 am
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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.

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Tanya December 12, 2015 at 4:35 pm
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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.

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Jason December 18, 2015 at 6:03 pm
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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

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Anna January 5, 2016 at 6:37 pm
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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 (:

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Cherri January 20, 2016 at 7:56 pm

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

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Stephanie January 30, 2016 at 9:22 pm
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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.

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John February 18, 2016 at 2:50 pm

Hello do I use the powdered nutritional yeast or the flake version? Thanks!

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Tina February 19, 2016 at 6:25 pm
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Your recipes are usually spot on , but I just have to say so others can adapt to their taste . There was no flavour to this at all :( the sauce was amazing texture etc but the flavor not so much ! Will make again but wil double maybe evn triple the amount of seasonings. We added extra salt and pepper because it was already on the plate but next time I will make sure I taste before I add to pasta .

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Anastasia February 20, 2016 at 9:00 pm
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I made this recipe today, followed all the instructions but mine turned out too bland to my taste. I’ll add more salt and nutritional yeast next time because it tasted mostly like cauliflower and it’s not like I used a particularly large one. But otherwise I liked how creamy is was, and it went well with mushrooms :)

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samira February 29, 2016 at 2:48 pm
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Made this last night, it was sooo good!!! and done in 30 mins!

My husband said it takes like real alfredo (which is a lot since he loves alfredo).

– I used ghee in place of butter
– found that i needed to put a lot more of my pink salt than i thought i would need. so keep adding salt until it suits your tastes.
– i didnt have garlic or onion powder, so I just sauteed garlic and about one onion before putting into my food processor with the cauliflower.
– used a food processor to blend up the sauce since i dont have a blender on hand

Loved this one, will make often!

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Angela Liddon February 29, 2016 at 4:14 pm

Hi Samira, I’m glad you liked it! :)

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Pilar February 29, 2016 at 7:49 pm
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This recipe was amazing! Have been vegan for about a month and a half and am sometimes looking for a creamy and rich meal! This hit the spot completely and my boyfriend loved it as well! I’m a huge garlic fan so I added quite a bit more garlic, along with some Italian spices :)! It was fantastic! Can’t wait to have the leftovers tomorrow

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Angela Liddon March 1, 2016 at 11:47 am

Hi there! I’m so happy to hear this recipe hit the spot. Enjoy the leftovers!

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Brittany March 9, 2016 at 12:16 am
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This recipe was so good! I don’t even like cauliflower so I was a bit nervous, but it tastes so much like the real thing. YUM

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Angela Liddon March 10, 2016 at 9:02 am

So glad to hear you enjoyed it, Brittany!

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Iz March 9, 2016 at 11:38 am
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Such an amazing recipe!! Made it for the second time now, using unsweetened coconut milk and zucchini pasta! My husband, who is not nearly as health conscientious as I am, really loves it too! Thank you!

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Angela Liddon March 10, 2016 at 8:58 am

Hi there, I’m so glad the recipe’s a hit! It’s always my goal to create crowd-pleasing dishes that can be enjoyed by everyone, so it’s great to hear the Cauli-power Alfredo won over your husband, too. :) Thanks for the comment!

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Erin March 11, 2016 at 4:46 pm
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I made this last night for a vegan roommate and it was awesome! It may not be exactly like the real deal, but it’s pretty darn tasty :)

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Angela Liddon March 17, 2016 at 4:57 pm

Hi Erin, I’m glad it was a hit! :)

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Linda March 12, 2016 at 8:26 am
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I was looking for a recipe to use cauliflower in and I stumbled across yours. I just made it and it was out of this world!!!! I substituted coconut creamer for milk, added broccoli. It’s going to potluck and I know I won’t be bringing any left overs home. Thanks, and I wool be checking you website more often.

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Angela Liddon March 17, 2016 at 4:46 pm

Hi Linda, I’m so glad you enjoyed the recipe! I hope the potluck went well, and that whatever recipe you try from the blog next, you like it just as much. :)

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Erin March 13, 2016 at 3:19 pm
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I’m not a vegan, but I do work a lot of vegan meals into the meal rotation with my husband because I’m trying to be healthier overall. I’ve always been curious about how well nutritional yeast actually works to impart certain flavors, but I’ve always been a bit worried to try it, because, since I’m in graduate school and unemployed, money is a bit tight, so it’s hard for me to be willing to spend over $5 on something I might hate. I have to say, this post encouraged me to actually try.

The only thing that I did differently was use a bit more flax milk (allergic to oats and tree nuts, so flax milk has been a godsend) to help smooth it out a little bit more. I was very surprised – not only does the nutritional yeast give the sauce the “cheesy” flavor of an alfredo, but the cauliflower breaks down and becomes almost impossibly smooth. I’m not missing the dairy in this at all! I had my husband try a quick spoonful of the sauce before we put it on the pasta, and he loved it, too – said it tasted just like an alfredo (something I don’t know much about since my weight is bad enough without adding fatty sauces on top of it). I’m really glad I finally took the plunge and tried something like this.

If anyone’s curious, the same amount of sauce worked for a full pound of pasta, and it coats it all pretty perfectly. My husband and I will be polishing this off every couple of nights this week, and I’m looking forward to it!

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Angela Liddon March 17, 2016 at 4:39 pm

Hi Erin, thank you so much for the great comment . I’m so happy that the recipe was a hit! I hope you’ve enjoyed the leftovers, and wish you the best of luck in grad school. :)

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Corinne March 20, 2016 at 4:43 pm
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I’ve made this a lot of times but today I threw in one roasted red pepper and one roasted yellow pepper. The two peppers not only made a nice “cheesy” shade of orange but it kicked the flavor up a notch. Delicious! Served over pasta and asparagus.

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Connie MacNeil March 26, 2016 at 9:35 am

This recipe is AWESOME, it is a family favorite and we are making it again, for Easter Sunday dinner. We have some family coming and thought this would be the perfect dish to introduce them to the wonderful world of vegan food. We really like it with the mushrooms and we also add some chopped up asparagus, serve it with some homemade bread. So good.

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Angela Liddon March 26, 2016 at 11:18 am

Sounds like a great meal, Connie! I hope you and your family have a wonderful Easter get-together. :)

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Alisha March 30, 2016 at 11:09 pm
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G’Day from Down Under… :)

This pasta is such a hit in our household! I’ve made it many times, but on this occasion I was short 1 cup of cauliflower so substituted with a 400g tin of butter beans as a trial.

Let me tell you, it totally worked! It’s a great way to up the protein power of this dish without compromising the silky texture of the sauce.

Thumbs up.

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Maureen Cram April 5, 2016 at 12:21 pm
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Had this in the freezer for a while and tonight I decided to use it for gnocchi. O.M.G. – unbelievable! I had added a couple of tablespoons of coconut oil for richness before I froze it. When I was defrosting I was not that hopeful but once it all thawed out and heated up….. sigh sigh and more sighs! I served it with homemade (vegan) Parmesan cheese and I have carefully put the left overs into a container for the fridge – I might just eat the rest of it with some bread for lunch tomorrow!

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Angela Liddon April 5, 2016 at 12:34 pm

I’m happy it froze and reheated so well for you, Maureen!! Enjoy the leftovers. :)

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jess April 5, 2016 at 4:49 pm

made this today. absolutely satisfying for a alfredo pasta alternative! i would love to see the nutritional info behind this pasta though :) anyways, amazing. the best nutritional yeast sauce i’ve come across yet. thank you for this.

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Fia April 10, 2016 at 10:23 am
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I just cooked this..sooo good..thank you :D

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Helen April 11, 2016 at 11:29 am

This alfredo pasta sauce was delicious, and easy to make. My husband and I loved it! I added green peas, instead of the mushrooms, and it worked really well with the pasta (Eden’s Artichoke fettucini-style pasta) and sauce. Yum!

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Angela Liddon April 11, 2016 at 11:59 am

So glad to hear the recipe was a hit, Helen! :) Green peas sound like a great addition.

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LaKerie April 12, 2016 at 7:44 pm
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Hey girl, tried, adapted (just for fun-your recipes are always on point) and loved it! So I made broccoli fettuccine Alfredo-OSG style of course. I added cashews instead of nutritional yeast (since I had them) and did a gluten free fettuccine pasta. Also added parsley, Chardonnay, a little more lemon juice and a teeny bit of cayenne in the blender when I mixed it. Omg-major on the yumminess!!! One day I’ll invest in a food processor, but for now, I’ve been making my Ninja blender work for all of your recipes. The boys love it! Can’t wait for my husband to try this evening-thus far, the taco salad is his favorite recipe I’ve tried from your website.

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Angela Liddon April 13, 2016 at 8:16 am

Those adaptations sound delicious, LaKerie. I always love to hear about readers having fun and experimenting with my recipes – it’s so inspirational!

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Vicki Soul April 13, 2016 at 2:29 pm
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OMG this is completely delicious!! Who knew cauliflower could be so tasty?! The sauce is amazing. Thanks for the recipe!

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Angela Liddon April 14, 2016 at 7:54 am

I’m glad to hear you enjoyed the recipe, Vicki!

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Caitlin W April 15, 2016 at 4:49 pm
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This absolutely devine. Before I ate plant based, I always loved Alfredo but rarely ate it because of how rich and calorie laden it was. This dish leaves our family feeling satisfied and energetic. So creamy, yummy and super simple to make.

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Laura April 23, 2016 at 10:53 am
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Wow! This is delish! Tossed with roasted asparagus and fettuccine. I’m taking this to my next family dinner to see how many folks I can fool.

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Angela Liddon April 25, 2016 at 2:04 pm

I hope everyone loves it, Laura! :)

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Ali April 23, 2016 at 7:24 pm
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Oh wow! This is so good! I need to cook my cruciferous veggies really well to be able to digest them and I have been looking for new ways to use cauliflower – this is perfect! I was out of pasta so I poured the sauce over brown rice and sautéed portabellas and kale. I kept going back to add more and more sauce!

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KS May 4, 2016 at 3:48 pm

I made this before and loved it. I was thinking of making it tonight and serving with steamed cauliflower and bread crumbs on top. Has anyone tried this?

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Chelsea May 5, 2016 at 5:51 am
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Made this for dinner tonight and it was delicious! Love how creamy it is and I miss that as I am transitioning to vegan. I added baby spinach and also baked some mushrooms in breadcrumbs in the oven till they were crispy and added them on top! so good, Thank you!

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Angela Liddon May 5, 2016 at 7:20 pm

Spinach and mushrooms sound like great additions, Chelsea! I’m glad the “alfredo” hit the spot. :)

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Claire May 5, 2016 at 8:13 pm

Ok Angela. I give credit when credit is due. WHOA. I have a 2.5 year old little boy, who happens to have autism. He’s the pickiest.eater.ever. He’s also on a strict GF/CF diet. He LOVED THIS DISH SO MUCH! He didn’t know what to do with himself he was so delighted! I used plain soymilk, and didn’t use yeast (he’s allergic, we think) and added a little nutmeg for “nuttiness” (my signature spice for all things delish). THANK YOU for making our dinner a happy success that is typically anything but. Spending 15 years in the restaurant business, I know a thing or two about cooking, but your recipes are amazing and Im only upet I didn’t find it sooner!! Kudos! -Claire

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Jen Arsenault May 11, 2016 at 9:01 am

I don’t have any unsweetened non dairy milk, can i use veg broth?

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Kathleen jamison May 12, 2016 at 12:46 pm
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Made this tonight for my 3 year old and I. It was gobbled up! Lovely recipe. I added spinach and some vegan Quorn pieces. Was excellent. Thank you.

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Angela Liddon May 13, 2016 at 10:13 am

Glad it was a hit, Kathleen!

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Lisa May 13, 2016 at 11:49 am

Hi Angela! Any idea how this recipe would freeze? Thinking about using ice cube trays and freezing portions to use for my toddler. Thanks!

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Angela Liddon May 13, 2016 at 12:08 pm

Hi Lisa, I haven’t tried freezing it myself, but other readers have reported it freezes beautifully! That’s a great idea about using ice cube trays–I also like to use silicone mini muffin trays when I’m portioning out leftovers to freeze.

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Lisa May 15, 2016 at 2:49 pm

Thanks so much for taking the time to reply! Im going to give it a try. Love the blog and cookbook!!

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Jennifer May 17, 2016 at 12:43 am

Hi there!

Thank you for a great recipe that is also not too spendy :). I used a rice pasta to make a gluten free and sauteed a little extra garlic. I used mushrooms as well. I sauteed the mushrooms in the same pan I used to saute the garlic with another 1/2 tbsp of olive oil, some white wine and several grinds of Trader Joe’s garlic salt and let it cook down until the fluid was all cooked off. Mixed it all together and it turned out pretty delicious.

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Selena May 23, 2016 at 12:34 pm

Is there something that could be substituted for nutritional yeast? Or, could it be left out of the recipe altogether?

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Angela Liddon May 24, 2016 at 4:05 pm

Hi Selena, the nutritional yeast does help give the dish a great, cheesy/creamy flavour, but omitting it may work – I think a few readers have tried it and had some success. You’ll probably want to adjust the seasonings, to give it a bit more “oomph.” (Feel free to experiment! I’d suggest reading back through some of the comments to check out other readers’ suggestions! Someone added a bit of ground nutmeg and fried aubergine, and someone else a bit of veggie stock and ground sage.) I’d love it if you’d report back and let me know how it goes!

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Newly Vegan June 4, 2016 at 6:59 pm
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This is my favorite vegan recipe so far. Even my 9 yo son loved it and he is a very picky, non-vegan eater. I did not think it was possible to get a creamy sauce without the fat, but this far exceeded my expectations. I also loved how quick it was- perfect for a busy weeknight meal for the whole family. Angela, you are pure genius!!!!

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Angela Liddon June 6, 2016 at 9:06 am

Hi there, and thank you so much for the lovely oomment! It’s great to hear you enjoyed the recipe — I’m definitely a fan of how quickly it comes together too. :)

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Shira Kline June 8, 2016 at 9:04 pm
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This is amazing. I didn’t have any milk so i threw in a handful of soaked cashews and some of the cauliflower water. Creamy deliciousness. Seasoned on top with lemon zest. Thank you for this!

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Angela Liddon June 9, 2016 at 12:13 pm

So glad you liked it Shira! And thanks for sharing that milk sub – I’m glad it worked out!

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Jen June 10, 2016 at 9:59 am
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Ohhhhh myyyyy gerrrrrd! I made this last night for a dinner party which was kind of a risk given I hadn’t tried it before… And it totally paid off! This changes everything! Creamy pasta is my favourite but obviously not something I can have regularly when trying to eat healthy… I can’t get over how good this was, and how close to a full cream sauce it was was! Bravo :)

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Angela Liddon June 10, 2016 at 11:06 am

Hey Jen, it’s so great to hear that the dish was a hit at your dinner party!! Thanks so much for the awesome comment.

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romany romany July 12, 2016 at 4:09 pm
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lol eeeek! i didn’t read 1 tbsp lemon juice and put a WHOLE LEMON’s worth of juice!!! blah!! so we added lots more nutritional yeast and managed to eat it! next time, i’ll read the instructions properly!

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Angela Liddon July 13, 2016 at 4:28 pm

Ooops! I hope the extra nutritional yeast helped a little.

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Annalise July 16, 2016 at 3:25 pm
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I decided to give this recipe a try after hearing such a great review of it from your FAQ’s a few weeks back. It was a huge hit! My family loved it and it was really easy to make. I’ll definitely keep this recipe in mind when I’m craving comfort food.

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Angela Liddon July 18, 2016 at 2:52 pm

So glad to hear it, Annalise!

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Amy July 26, 2016 at 8:43 pm

Thank you so much for sharing this!! My man and I added a bit of tahini to the sauce to give it some extra cheese flair! And we included some local grilled corn and chaterelle mushrooms!! We both agree it’s by far the best thing we’ve made together. Thank you Angela for introducing us to incredible plant bladed Alfredo!!

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Angela Liddon July 27, 2016 at 1:53 pm

Oh, those sound like delicious additions, Amy!

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Tanya Wilson July 27, 2016 at 3:56 am
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Just cooked this for dinner it was scrumptious! Thanks so much. I wouldn’t have thought to use cauliflower as a cream base, but now I know!

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Candace July 30, 2016 at 3:10 am
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I’ve made this recipe twice now and totally nailed it the second time! So delicious! I can’t believe how healthy it is too. I’ll being eating this for years. Taste great with kale too.

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Angela Liddon August 2, 2016 at 12:01 pm

I’m so happy you’re loving the “alfredo” Candace!

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Rona June 2, 2017 at 11:42 pm

Curious to know what you did the second time to “nail it?” =)

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Lizzy August 7, 2016 at 7:40 pm
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I love this one! I had missed cream based sauce from years when I could eat dairy. This is the only dairy free “alfredo” recipe I have found that can be made nut-free (I am allergic!) and soy free. Please keep making dairy free, nut free, soy free recipes! :) Thanks!

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Angela Liddon August 8, 2016 at 6:23 pm

I’m so glad to hear you enjoyed the recipe, Lizzy!

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Sarah August 23, 2016 at 3:01 pm
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I’ve made this recipe a few times now, and it’s always a hit! This time, I made it more mac-and-cheese style by combining the sauce with elbow pasta, roasted broccoli, halved cherry tomatoes, and a bunch of chopped pickled jalapeno from my friend’s garden, then baked it at 350 for 10 minutes. AMAZING.

Thank you Angela!

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Angela Liddon August 23, 2016 at 4:08 pm

Oh, that sounds delish, Sarah!

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Lana August 31, 2016 at 6:07 pm

This sounds amazing – sadly i’m a poor hobo sans high speed blender, but I do have a food processor. Doable?? Really want to try this!

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Christa Haeussker September 14, 2016 at 7:57 pm
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Fantastic receipe! Love it!!!!!!

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Julie Gordon September 18, 2016 at 12:23 pm

Hi there!! Really want to try this recipe but I have a yeast allergy/sensitivity. It means I miss out on most vegan “cheesy” recipes because they all have nutritional yeast in them. Do you by chance know if there is ANYTHING else that would have similar flavour? Thanks so much….love all your recipes. Can’t wait to try out the App!!

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Angela Liddon October 7, 2016 at 7:26 pm

Hi Julie, That’s a tough one! Nutritional yeast is very unique in its ability to mimic a cheese-like flavour, so it’s hard to substitute as you already know. For this dish, I know one reader added a bit of tahini in place of the nutritional yeast; a few others threw in a handful of soaked cashews or cashew meal as a replacement. Those two swaps, which should add some creaminess to the sauce and begin to approach the salty/nutty flavour of nutritional yeast, are probably your best alternatives if you want to aim for a “cheesy-ish” alfredo somewhat similar in flavour and texture to the original recipe. If you’re feeling more adventurous, though, you could also adjust the sauce’s seasonings in other ways to give it back the “oomp” that’s lost when you omit the nutritional yeast (without trying to find an exact substitue for it)—feel free to experiment! I’d suggest reading back through some of the comments to check out other readers’ suggestions. Someone added a bit of ground nutmeg and fried aubergine, and another person a bit of veggie stock and ground sage. Personally, I’m pretty intrigued by variations that added pesto instead of nutritional yeast! If you try anything, I’d love it if you’d report back and let me know how it goes. Good luck!

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Kay November 4, 2016 at 8:02 pm
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I have made this twice now, the first time following the recipe.
The second time. I used 4 garlic cloves and 2 T of lemon juice and little more olive oil and cooked the cauliflower in vegetable stock. Both were delicious. We love it. I still eat dairy products occasionally but prefer this sauce over the traditional dairy alfredo any time. Thanks for sharing.

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Angela Liddon November 7, 2016 at 10:39 am

So happy to hear you love it, Kay! This recipe is still one of our faves. :)

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Tasha November 6, 2016 at 6:41 pm
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I just made this dish and the sauce is delicious!!!

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Angela Liddon November 7, 2016 at 9:37 am

I’m glad it was a hit, Tasha!

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Caitlin Jackson November 28, 2016 at 6:14 pm
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This was delicious! It perfectly satisfied my alfredo craving, and I had all the ingredients on hand! Thanks for sharing.

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Angela Liddon November 29, 2016 at 1:47 pm

So glad you enjoyed it, Caitlin :) I love how convenient the ingredients are, too!

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Judith December 8, 2016 at 10:55 am
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hey Angela, i just made this sauce. It tastes great but it does have a bitter aftertaste. Do you by chance know what i have done wrong? I just added some vegetable broth powder after tasting to try to chance the aftertaste but it did not help. ?

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CARINA December 28, 2016 at 6:28 pm
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Have made this 3 times so far, once with broccoli, and omg can I just say THANK YOU! I crave this pasta it’s so good! And I feel so good knowing I am not using the jar-dairy stuff.

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Angela Liddon December 29, 2016 at 10:20 am

Hah, you’re so welcome! ;) I’m so happy you’re loving the recipe.

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Carrie January 9, 2017 at 8:11 am
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I paired this sauce with spaghetti squash, portobello mushrooms and peas last night, so delicious! I love your site, fantastic recipes for following a plant based diet. (I also made the banana blueberry buckwheat pancakes for breakfast, and I always have cashew cream in my fridge). Thank you!!

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Angela Liddon January 9, 2017 at 10:26 am

Thanks for the kind words, Carrie! I’m so happy you enjoyed the recipes.

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Toni January 21, 2017 at 2:28 pm

I tried this a while ago and now it’s a staple in my house. Delicious and without the guilt! Thank you so much! My husband is a self confessed Cauliflower hater so I have to make it before he gets home and hide the evidence. He thinks it’s great! And I can hide veggies in his food. Shhhhh! hahaha! <3

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Angela Liddon January 23, 2017 at 9:11 am

Haha, that’s too funny, Toni!!

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Savontb82 February 1, 2017 at 10:42 pm
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Honestly, this was the most disgusting thing I’ve tried since going vegan! I just knew I was going to love the sauce after reading the story and seeing the rating, but I was very disappointed with the outcome. The smell alone made me gag. It smells similar to cooked cabbage, which also makes me gag. Odd, since I can usually eat steamed cauliflower without a problem. Aside from the color, nothing about it is similar to alfredo. My three sons also thought it was gross and gagged through dinner. I finally told them they didn’t have to eat it for fear that someone would vomit at the table. My husband was the only one that didn’t think it was “that” bad.

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Vicki Bains July 17, 2017 at 8:46 pm
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Cauliflower smells like cabbage when you cook it. I don’t know what kind of alfredo you’re used to eating but…I am a chef, I work for Italians who were born and raised in Italy. This is called Panna in Italy and I’m not going to go into everything with you because it would take too long, however, this recipe is actually quite good. While I would do things a bit differently in my kitchen the next time I make it, if yours was that gross that you were afraid someone would vomit at the table then I’m sorry to say this and mean no offence but the problem lies with you and your lack of cooking skill. Sorry to say, but learn how to cook properly before you rate a recipe a disaster.

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Rose February 8, 2017 at 1:48 pm
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Holy crap. Just made this. It’s amazing. My sister said it tasted like the real deal. I am so full I went for a second serving!

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Curee February 21, 2017 at 6:45 pm
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I had a hard time getting the cauliflower to a creamy texture. The overall taste was good. I added more garlic, salt & onion powder. Love the idea though!

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Giselle February 22, 2017 at 8:58 pm

Okay this is really good! I made this tonight and added Beyond Meat grilled chicken strips (sautéed in Earth Balance, sea salt, black pepper & red pepper flakes) and broccoli. My non-veg and slightly skeptic omnivore boyfriend had no idea this was made with cauliflower until after he was done eating, and he also had no clue the Beyond Meat chicken was faux!!!! I will be making this again definitely!

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Angela February 28, 2017 at 6:15 pm
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I just made this recipe, it is awesome. Yes I will make it again, and again.

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Nina March 7, 2017 at 10:25 pm
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I just tried this recipe!! IT IS PERFECT!!!!! Thank you so much for sharing! I’m sure my omni friends and family would love it as well <3

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Angela Liddon March 8, 2017 at 12:32 pm

So happy the recipes a winner, Nina! :)

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Jacky Fernando April 20, 2017 at 10:31 pm
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This recipe is soooo good and toddler ate a good helping. Toddler eating her veggies! #momwin Thank you! I doubled the garlic — we ❤️ Garlic in our household.

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Angela Liddon April 21, 2017 at 8:19 am

Definitely a #momwin, Jacky! So glad the recipe was a hit.

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Melissa April 23, 2017 at 8:23 pm
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So good!!! I now make this once a week. If there is any sauce leftover after the pasta is gone I eat it with a spoon! I can’t let it go!!
I always use the earth balance and add a big dash of nutmeg too. Thank you!

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Angela Liddon April 24, 2017 at 9:04 am

Totally get it, Melissa — I can’t get enough of this sauce, either! ;)

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Keile May 19, 2017 at 2:46 pm
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I think I found my new favourite comfort food. So happy I tried this. I added some broccoli to the cream and sautéed mushrooms for the final touch, it was perfect.

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Angela Liddon May 23, 2017 at 12:19 pm

I’m glad you enjoyed it! Those additions sound great :)

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Mus May 25, 2017 at 6:01 am
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Hi Angela, I have been one of your (many) fans for just over 2 years. I’m in Perth (Australia), so we are always at opposite seasons to our North American friends. I have glanced over this recipe countless times and never seriously considered trying it… until today as Perth appears to be in cauliflower season. Well what a game changer this is sooooooo good!!!! I added 2 more tblsp nutritional yeast and 1 tblsp Dijon mustard, plus used almond paste added to the 1/2 cup of water instead of the plant mylk. Thank you so much for this and every other recipe you have gifted us with. You are a goddess!

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Angela Liddon May 25, 2017 at 8:56 am

Oh, I’m so glad to hear you enjoyed the recipe! Thanks so much for the kind words. :) Enjoy the rest of cauliflower season!

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Rona June 2, 2017 at 11:36 pm

Wow, this looks delish! Could you recommend any side dishes (notice the plural, haha) to add to this meal to make a very hungry hubby’s tummy, full? Thank you :)

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Angela Liddon June 30, 2017 at 10:42 am

Hi Rona, Thanks for your question! I think salad makes a good accompaniment to most pasta dishes, so I’d recommend checking out my Crowd-Pleasing Vegan Caesar Salad or The Best Shredded Kale Salad. / Or, you could serve it with something like my Super Power Chia Bread. To further amp up the pasta, you could also try adding in or serving on the side some of your fave roasted veggies, too. Hope this gets the wheels turning! :)

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Akhila Jambagi June 13, 2017 at 3:27 am
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This recipe was really great, so easy to make and absolutely delicious — Little tip to take this to the next level is to add just the teensiest amount of truffle oil, makes it taste sooooo decadent and amazing. I’ve tried it once with sugar snap peas, and once with spinach both of which were really tasty.

The people who’ve been having problems getting it creamy might not be cooking the cauliflower enough — I found I had to cook it for upto 10 minutes to let it get soft enough without a vitamix

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Vicky Isdabomb June 14, 2017 at 2:36 am

I friken love this recipe lol… I’ve shared it 4 times on facebook lol.. I personally do not like nutritional yeast so I just use vegan parmasan instead and its delish! Thank you for this. I used to hate cauliflower before I became vegan 2 years ago now I LOVE it! Haha…. thanks for sharing Angela Liddo :)

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Bebe June 27, 2017 at 8:18 pm

I finally made this tonight. Taste was delicious (even without nutritional yeast) but the texture was soupy. To be fair, my daughter had hers over real pasta and it was much better. I had mine over zucchini ribbons and don’t recommend it. I decided that the leftovers will make an amazing soup for dinner tomorrow night :)

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Katrina July 10, 2017 at 12:25 am

Does this sauce recipe freeze and thaw well? Trying to do some pre baby meal prep :)

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Angela Liddon July 18, 2017 at 12:35 pm

Hey Katrina, Congrats on your growing family! I haven’t tried freezing this sauce myself, but other readers have reported it freezes beautifully. If you’re looking for some other meal prep ideas, be sure to check out this post, too. :) Sending you a ton of well wishes!

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Emma D July 21, 2017 at 4:36 am

Loved this! Made it as per the recipe with the addition of a tablespoon of tahini for extra creaminess/cheesiness (in place of the vegan butter angela recommends for such). Also added a little more garlic as we’re garl fiends, and salt! Absolutely delish! Roasted cherry toms, a variety of diff mushrooms and red onion to stir through the pasta and sauce. Used thick, gloriously delish fettuccine pasta. Angela, thank you for this. We’ll be eating often :-)

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Angela Liddon July 21, 2017 at 10:35 am

Thanks for sharing those tweaks, Emma! Gotta love garlic, amiright? ;) So happy you enjoyed the recipe!

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alggt July 31, 2017 at 5:40 pm
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This was very, very good! We added peas, carrots, and some sauteed mushrooms. The only other change was adding more garlic – because I <3 garlic :) I will definitely make this healthy-but-feels-indulgent dish again!

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Sophia August 24, 2017 at 6:55 am
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Loved this! I was concerned that hubby wouldn’t like the healthy sauce in this but he loved it. I added roasted flat mushrooms which were tasty.

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Brittany August 24, 2017 at 4:46 pm
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This recipe was amazing. I’ve been vegan for 4-5 months now and I love learning new recipes. This is definitely a keeper. Thank you for taking time to post and with others.

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Angela (Oh She Glows) August 25, 2017 at 11:17 am

Hey Brittany,
I’m so happy to hear that you loved this dish so much! Thanks for your feedback :)

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Cherie September 13, 2017 at 6:46 pm
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I made this dish tonight. The boyfriend loved it! the yeast taste was a little strong for me so I added some more lemon juice to cut the taste a bit. It was great!! A definite hit. Now, it did make a lot of sauce so how long can it be kept in the fridge and is freezing it alright too? 😁

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Kait September 19, 2017 at 10:00 am
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I’d had this recipe bookmarked for a long time before I actually made it. Though I never expected it to taste exactly like alfredo (and I hoped it wouldn’t be so heavy!), I was so nervous it would turn out tasting watery or grainy.

I made it last night and now I’m annoyed I waited so long. It’s DELICIOUS and I want to put it on absolutely everything. My meat-and-potatoes husband who normally hates cauliflower scarfed down every last bite and said he couldn’t believe how great it tasted. Definitely adding this recipe to the rotation.

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Ela October 9, 2017 at 1:42 pm

This sauce is amazing, thanks for the recipe. Once made, how long does it keep in the fridge? I have leftovers from 4 days ago, and it still smells ok (garlicky for the most part) but there is some liquid that has separated. I am never sure how long blended foods can last.

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Angela (Oh She Glows) October 9, 2017 at 1:58 pm

Hey Ela, I would guess between 4-6 days in an airtight container in the fridge, but I’m not certain as it’s been a while since I’ve made this. Sorry I can’t help you more!

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Shelly L October 25, 2017 at 7:30 pm

Loved this! Thank you!

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Angela (Oh She Glows) October 26, 2017 at 6:16 am

Hey Shelly, I’m happy you enjoyed this!

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Erika October 28, 2017 at 4:57 pm

I sautéed your mushroom in garlic a dash of white wine Non dairy butter with small amount of salt and pepper. Then added the mushroom to the blender containing the sauce. It came out ridiculously good. Wow I mean wow on this recipe

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Angela (Oh She Glows) October 29, 2017 at 1:59 pm

That sounds fantastic!! Thanks for sharing :)

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Tammy November 3, 2017 at 8:32 pm
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There aren’t enough stars for how incredibly delicious, luscious, and comforting this alfredo is!!! I bought a massive 11.5 pound oversized Amish cauliflower today and had no idea how to tackle this bad boy until I found your recipe. I made enough for a plant-based army haha! Thanks so much! ❤❤❤

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Angela (Oh She Glows) November 4, 2017 at 6:35 am

I’m so happy you love it Tammy!

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Sue November 5, 2017 at 3:32 pm

Wow! This is fantastic!!!! I can’t believe how great this tastes and how easy it is to make. We use it on “pasta” that is equal amounts of pasta and zucchini “noodles”. Makes a lighter but comfortably full meal along with a nice salad and sometimes garlic bread. Thank you for sharing this fantastic recipe…and all your other tasty meals.

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Angela (Oh She Glows) November 6, 2017 at 7:10 am

Hey Sue, I’m so happy to hear that this one is a hit! I love the half zucchini noodles and half pasta trick…really fools the brain! I’ve been doing this with regular rice and cauliflower rice…really fun and my toddler doesn’t know the difference!

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Viv November 7, 2017 at 9:03 pm
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I use this recipe over and over and over. It’s a great low cal way to enjoy something I really like without the bloat that comes along with dairy. I even tricked my husband with it!!

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Angela (Oh She Glows) November 8, 2017 at 7:23 am

Hey Viv, I’m so happy you and your husband love it so much! Thanks for your review :)

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Saskia November 16, 2017 at 8:24 am

Angela, I actually am a silent reader but oh my, this sauce is amazing!! Thank you so much for the recipe, I could literally drink it😍

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Angela (Oh She Glows) November 16, 2017 at 12:47 pm

haha I had to laugh at the silent reader comment…I am on some blogs too, but I’m so happy you left a note. So glad to hear that you love it so much. :) Thanks for reading!

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Joanna November 18, 2017 at 9:50 pm
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Yum! Eating it right now and its delicious :)

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Laura Fortier November 29, 2017 at 11:54 am

May be a stupid question but any reason I can’t use a food processor rather than a blender to make the sauce?

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Angela (Oh She Glows) December 1, 2017 at 7:55 am

Hey Laura, Not a stupid question at all! I can’t see why a food processor wouldn’t work! Please let me know if you try it out.

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ScrapMaster December 1, 2017 at 8:06 pm

I made this exactly as directed and it surpassed my expectations! Served it over brown rice fettucini and sprinkled a little extra nutritional yeast on top before serving. Thank you for this delicious, decadent-but-healthy recipe!

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Angela (Oh She Glows) December 3, 2017 at 8:13 am

I love the idea of sprinkling nutritional yeast on top…it would also be fantastic with one of my vegan parm recipes. Yum!

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Mary December 8, 2017 at 3:53 pm

Hi Angela, I was wondering if I could use Amy food processor because I don’t have a blender? I look forward to making this yummy dish it sounds great!

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Angela (Oh She Glows) December 8, 2017 at 8:18 pm

Hey Mary, I haven’t tried it, but I can’t see why not! I would just be sure to let the food processor run for a while to make sure it gets as smooth as possible. Enjoy!

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Jordan January 7, 2018 at 11:36 pm
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Delicious! Leftovers heated up well too.

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Stephanie January 8, 2018 at 9:08 pm

I just can’t stop making this. I’ve made it about 10 times already. It is divine.

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Jessica January 14, 2018 at 6:54 pm
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This was so amazingly delicious!! Thank you :)

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Angela (Oh She Glows) January 15, 2018 at 10:28 am

Hey Jessica, I’m so happy to hear you loved this “alfredo”…it’s one of my fave ways to eat cauliflower! lol. Enjoy

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rachel February 14, 2018 at 4:22 pm

Has anyone tried this with frozen cauliflower? Does that work ok?

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Angela (Oh She Glows) February 15, 2018 at 9:08 am

Hey Rachel, I’m sorry I haven’t tried it with frozen before, but maybe someone else can chime in if they’ve tried it. :) I’d love to hear how it goes if you try it out!

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Green Trees March 9, 2018 at 6:21 pm
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Yes frozen cauli worked great for me and I think some other people in the comments too! Thanks Angela, my husband loved this too!

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Green Trees March 9, 2018 at 6:23 pm

Forgot to say, I just microwaved the cauli until it was fork tender, instead of boiling it.

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Angela (Oh She Glows) March 10, 2018 at 6:31 am

whohoo! That’s great news. I will try it soon. :) Thanks for following up!

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Alema March 14, 2018 at 1:50 pm
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Angela, this is so impressive! Tried this recipe last night and didn’t think it could possibly taste anything like alfredo sauce, but boy was I wrong! I find it amazing that it tastes nothing like cauliflower (how?). Just goes to show how it’s totally possible to have tasty food that is completely healthy. I honestly wish this notion was more mainstream, and perhaps one day it will be, with the help of such talented people like you. Thanks for the great recipe and everything that you do!

There’s so much leftover sauce that I’ll be having it again tomorrow :)

P.S. I sautéed some sliced mushrooms and cherry tomatoes with Italian seasoning as toppings on the pasta. So yummy!

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Angela (Oh She Glows) March 15, 2018 at 12:40 pm

I’m so happy you love it so much Alema! Thank you :) And I LOVE adding sauteed mushrooms to it as well. Cherry tomatoes also sounds like such a nice contrast to the creamy pasta.

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Remie March 23, 2018 at 5:11 pm
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Mine came out very bland, albeit creamy! I think it might have been the noodles I used (Trader Joe’s vegetable radiatore)…I will keep trying. Thanks for this recipe! Had no idea cauliflower could be so creamy.

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Angela (Oh She Glows) March 25, 2018 at 1:35 pm

Oh I’m sorry to hear that Remie..I do think you are right that the noodles can impact the flavour. I’ve experienced that issue with certain ones (especially gluten free). You may also need to increase the salt and other seasonings. Good luck if you try it again!

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Steph March 30, 2018 at 2:46 pm

Husband and baby both love this dish!

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Angela (Oh She Glows) March 30, 2018 at 4:13 pm

So happy you all love it Steph! Thanks for trying it out.

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Hanne April 28, 2018 at 1:01 pm
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Made it the other night – very good. A keeper.

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Jennifer Welsh April 29, 2018 at 10:34 am

This sauce is the gift that keeps on giving! I doubled the recipe and, three days later, am still finding ways to use it. Enjoyed it “as is” the 1st time around on pasta and it got my carnivore husband’s approval. The next night I added a little tumeric to some to give the illusion of a buttery garlic sauce and topped some smashed potatoes. Awesome! Last night I made a beet green pesto with it. I cleaned and blanched the greens, threw them in the Vitamix with a couple cups of the sauce, about half an ounce of walnuts, a splash of lemon juice and some roasted garlic that I had on hand and voila … pesto! I served it, again, on top of my garlic smashed potatoes. I’ll think I’ll try it on pasta today. Thanks for an awesome, keeper recipe! Here’s a pic of the latest creation with it and I gave you credit on my Facebook page.
https://m.facebook.com/story.php?story_fbid=10216333518798861&id=1481213470

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Angela (Oh She Glows) April 30, 2018 at 7:18 am

Hey Jennifer, Mmm…I love all the ways you’ve repurposed this sauce! Such fun ideas. The facebook link didn’t open for me for some reason, but thank you for sharing. :)

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Ronnie June 4, 2018 at 9:47 pm

Had this over a mix of zoodles and scattered banza noodles – what a treat!!

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Angela (Oh She Glows) June 5, 2018 at 7:49 am

So happy you enjoyed it Ronnie!

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Vicky June 21, 2018 at 7:25 am
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I LOVE LOVE LOVE this recipe. Making it again today….my 3rd time in about a month. Thanks for sharing!

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Angela (Oh She Glows) June 21, 2018 at 12:48 pm

I’m so happy you love it so much Vicky! We do too ;)

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