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    Eat Fresh Glow » Recipes » Sauces and Dressings

    Caramelized Leek and Cauliflower Cream Sauce

    Published: Feb 9, 2022 · Modified: Feb 7, 2023 by Jacqui Wilson · This post may contain affiliate links

    Jump to Recipe
    Leek and cauliflower cream sauce in mason jar with small wood spoon.
    Leek and cauliflower cream sauce in mason jar with small wood spoon.

    This caramelized leek and cauliflower cream sauce is light and healthy with a luxurious creamy texture without dairy! Easy to make any meal a comfort food.

    Caramelized leeks and cauliflower cream sauce in mason jar with wooden spoon

    Why you'll love this cauliflower cream sauce

    • It is like a vegan Alfredo sauce without flour and without cream. It can also be use as a vegan béchamel sauce.
    • The sauce is thick and creamy yet tastes light and healthy with nutrient-dense cauliflower that's loaded with vitamin C. It has a luxuriously creamy texture and a great way to sneak in vegetables into an otherwise indulgent dish.
    • Super versatile and can be eaten on pasta, pizza, baked sweet potatoes, roasted vegetables, eggs, or anything else you like to slather with a delicious savory creamy sauce.
    • Coconut milk makes it super creamy but it can definitely be made without coconut milk.
    • Quick and easy to make and ready in 30 minutes.

    Clean eating tip: stay away from jarred sauces, they can be full of hard to pronounce, unrecognizable ingredients, as well as high in sodium and fat.

    Jump to:
    • Why you'll love this cauliflower cream sauce
    • Noteworthy ingredients and substitutions
    • How to make vegan cauliflower cream sauce
    • Tips, tricks and variations
    • Equipment
    • Storage
    • Recipe

    Noteworthy ingredients and substitutions

    ingredients for vegan cream sauce with cauliflower
    • Leeks, shallots and garlic: add a savory flavor with a touch of sweetness from the caramelized leeks. The leeks or shallots can be substituted with onions or omitted if you prefer not to have a savory depth to your vegan cream sauce. You can also bump up the amount of garlic if you enjoy that pungent punch.
    • Cauliflower: will cook quickly when roughly chopped into small florets. You can also use frozen cauliflower rice or frozen cauliflower. Note that large pieces of frozen cauliflower may take longer to soften.
    • Nutritional yeast: helps to thicken the sauce and adds a cheesy flavor.
    • Vegetable broth: adds nutrients and flavor.
    • Lemon: added with a squeeze when serving gives a vibrant fresh flavor to the cauliflower sauce.
    • Coconut milk: is completely optional. The sauce will be creamy without it but it's only a small amount and does add a more luxurious creaminess to the sauce.

    see recipe card for all ingredients and quantities

    How to make vegan cauliflower cream sauce

    Warm oil in a large sauté pan or skillet over medium-low heat. Add leeks and shallots and sprinkle with salt. Cook for 10-20 minutes, stirring every so often, until the onions just begin to caramelize. Lower heat to low if they are cooking too quickly. Before removing from heat, add garlic and cook until fragrant, about 1 minute.

    Tip: If the leeks and onions begin to dry in the pan, add a splash of water or broth, about 1 tablespoon or less at a time, so they don't burn.

    process shot of leeks, shallots and cauliflower drained in strainer
    process shot of leeks and shallots in pan and caramelized

    Meanwhile, add the cauliflower to a large pot of boiling water. Cook on medium-high heat until fork tender, about 10 minutes. Drain.

    Transfer the cauliflower to a high speed blender, add leek mixture, nutritional yeast, vegetable broth and coconut milk if using. Blend on high for several minutes until the sauce is very smooth.

    process shot of ingredients in blender and blended

    If using a food processor to blend ingredients you may need to stop and scrape down the sides frequently to make sure all ingredients are well blended.

    Tip: If you only have an immersion blender, return the cauliflower to the pot, add the leek and shallot mixture and the rest of the ingredients and blend. The sauce may not be as creamy as it would in a blender.

    Tips, tricks and variations

    • Chop you leeks and shallots into smaller pieces to help them brown quicker. Keep an eye on the heat. There should only be a slight sizzle sound. Turn the heat to low if you feel the onions are cooking too quickly and may burn. You can also add a small splash of water or broth if the pan is drying out, about 1 tablespoon or less at a time.
    • If you don't want to use coconut milk than leave it out. It does add a little extra creaminess but you'll still have a velvety sauce without coconut milk.
    • The sauce works really well as a vegan alfredo sauce for a simple pasta dish. Add it to your favorite gluten-free pasta with extras like peas, mushrooms or pepper. Or, add some protein with edamame, meat, fish, chickpeas, beans or cooked lentils.
    Leek and cauliflower cream sauce on pasta with peas and slice lemon and cup of cauliflower alfredo sauce in background

    Equipment

    • Large sauté pan with high sides or large skillet
    • Medium-large pot
    • High-speed blender, food processor or immersion blender
    cauliflower cream sauce in mason jar with wooden spoon

    Storage

    The leek and cauliflower cream sauce can be stored in the fridge for up to 5 days. The sauce can also be frozen in an airtight container for up to 3 months. Thaw in the fridge and when reheating, mix continuously to combine any ingredients that may have separated during freezing.

    Recipe

    cauliflower cream sauce in mason jar with wood spoon.

    Caramelized Leek and Cauliflower Cream Sauce

    5 from 1 vote
    This caramelized leek and cauliflower cream sauce is light and healthy with a luxurious creamy texture without dairy! Easy to make any meal a comfort food. 
    Print Recipe Pin Recipe Rate Recipe
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Servings: 4 servings
    Calories: 185kcal

    Equipment

    • 1 large sauté pan
    • 1 food processor or immersion blender

    Ingredients

    • 2 tablespoons olive oil
    • 2-3 medium leeks white and green parts only, chopped
    • 1 medium shallot, diced
    • 3-4 large garlic cloves, minced
    • ½ teaspoon fine sea salt
    • 1 medium cauliflower (~700 grams) chopped into small florets
    • ½ cup (30 grams) nutritional yeast
    • 1 cup (250 ml) low-sodium vegetable broth
    • ¼ cup (62 ml) full fat coconut milk (optional)

    Instructions

    • Warm oil in a large sauté pan or skillet over medium-low heat. Add leeks and shallots and sprinkle with salt. Let cook for 10-20 minutes, stirring every so often, until the onions just begin to caramelize. Lower heat to low if they are cooking too quickly. Before removing from heat, add garlic and cook until fragrant, about 1 minute.
    • Meanwhile, add cauliflower to a large pot of boiling water. Cook on medium-high heat until fork tender, about 10 minutes. Drain.
    • Transfer the cauliflower to a high-speed blender, add the leek mixture, nutritional yeast, vegetable broth and coconut milk if using. Blend on high for several minutes until the sauce is very smooth.
    • *If using a food processor to blend ingredients you may need to stop and scrape down the sides frequently to make sure all ingredients are well blended.
    • *If using an immersion blender, return the cauliflower to the pot, add the leek and shallot mixture and the rest of the ingredients and blend. the sauce may not be as creamy as it would in a blender.

    Notes

    Chop you leeks and shallots into smaller pieces to help brown quicker.
    If you don't want to use coconut milk than leave it out. It does add a little extra creaminess but you'll still have a velvety sauce without coconut milk.
    Store in the fridge for up to 5 days. Freeze in an airtight container for up to 3 months. Thaw in the fridge and when reheating, mix to combine any ingredients that may have separated during freezing.

    Nutrition

    Serving: 1dollop | Calories: 185kcal | Carbohydrates: 19g | Protein: 7g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 346mg | Potassium: 681mg | Fiber: 6g | Sugar: 5g | Calcium: 67mg | Iron: 2mg
    nutritional values are estimates only
    Author: Jacqui Wilson
    Course: sauce
    Cuisine: American
    Diet: Vegan
    Keyword: alfredo cauliflower sauce, caramelized leek, cauliflower sauce, creamy cauliflower sauce

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    WELCOME !

    I'm so happy you're here! My name is Jacqui - I'm a recipe developer, registered holistic nutritionist and culinary nutrition expert. I love all things healthy, and my goal is to inspire you to lead a healthy life through wholesome food that leaves you nourished, satisfied and energized! You'll find simple, easy-to-make naturally gluten-free, refined sugar-free and mostly dairy-free recipes your family will love!

    Learn more about me →

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