Dairy-free cauliflower Alfredo sauce is a no cream, creamy pasta sauce. With its smooth texture and rich flavor, this recipe transforms cauliflower into a versatile sauce that even kids will love. It's a great way to enjoy more veggies while keeping your meals light and satisfying.
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This creamy sauce is a game-changer in the kitchen. Made with simple ingredients like cauliflower, leeks, and nutritional yeast, it delivers the creamy goodness of traditional Alfredo without the dairy.
I've used this creamy white sauce as a pizza sauce, a dip for fresh veggies, and I've even swiped it onto chickpea burgers. Plus, it’s incredibly easy to make and pairs beautifully with your favorite pasta dishes or roasted veggies.
The first time I made this sauce, I was blown away by how silky and flavorful it turned out, and it seriously tastes like the real thing! It’s one of my go-to recipes for weeknight dinners or entertaining guests, and I love to add it to penne pasta.
If I have leftovers, I will add a dollop to my spicy red lentil soup or as dip for this sriracha roasted cauliflower recipe. Whether you’re vegan, dairy-free, or just looking for a lighter alternative, this cauliflower Alfredo sauce is a must-try!
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Why You’ll Love This Recipe
- Rich and Creamy: Blending cauliflower with vegetable broth and coconut milk creates a velvety sauce without using heavy cream or butter.
- Simple Ingredients: You’ll need everyday pantry staples like nutritional yeast, olive oil, and garlic to whip up this flavorful sauce.
- Versatile: Use it over pasta, as a pizza base on your cauliflower pizza crust, or as a dip for roasted vegetables or breadsticks. It’s a great alternative to traditional Alfredo sauce.
- Make-Ahead Friendly: This sauce stores well, making it perfect for meal prep or weeknight dinners, added to cooked pasta noodles as fettuccine Alfredo or as a creamy sauce to spruce up your veggies.
Recipe Ingredients
Ingredient Notes:
- Olive Oil: Enhances the sauce’s richness while helping to sauté the aromatics.
- Leeks and Shallots: Add a mild sweetness and depth of flavor to the sauce. Make sure to clean the leeks thoroughly to remove any grit.
- Garlic Cloves: Infuse the sauce with classic savory notes.
- Cauliflower Florets: The star ingredient, creating the creamy base for this dairy-free Alfredo.
- Nutritional Yeast: Provides a cheesy, umami flavor, making it a perfect vegan substitute for parmesan cheese.
- Vegetable Broth: Adds flavor and helps blend the sauce into a smooth, creamy consistency. Water can be used in a pinch.
- Full-Fat Coconut Milk (Optional): For added richness, but can be swapped for almond milk, soy milk, or your favorite non-dairy milk.
- Fine Sea Salt: To season the sauce perfectly.
See recipe card below for all ingredients and quantities
How to Make Dairy-Free Cauliflower Alfredo Sauce
Step 1
In a large sauté pan or skillet, warm oil over medium-low heat. Add chopped leeks, shallots and a pinch of sea salt.
Step 2
Sauté the aromatics for 10-15 minutes, stirring occasionally, until softened and lightly golden. Add minced garlic and cook for an additional 30 seconds.
Step 3
Meanwhile, in a large pot of boiling water, add the cauliflower florets. Bring to a boil over medium-high heat until fork tender, about 10 minutes. Drain cauliflower in a colander.
Step 4
Using a slotted spoon, transfer the cauliflower to a high-speed blender or food processor. Add the leek mixture, nutritional yeast, coconut milk, and a splash of the vegetable broth.
Step 5
Blend until smooth, adding more broth as needed for a creamy texture. Taste and adjust the seasoning with additional sea salt if needed.
- Step 6: Return the sauce to the pot and heat gently over low heat. Toss with your favorite pasta, spoon over roasted vegetables, or use as a pizza sauce. Garnish with lemon zest, lemon juice, black pepper, red pepper flakes, or fresh parsley for added flavor.
Expert Tips
- Avoid Overcooking Cauliflower: Cook until fork-tender to maintain a smooth texture when blending.
- Add Lemon Zest for Brightness: Stir in a pinch of lemon zest at the end for a fresh, vibrant flavor that complements the creaminess of the sauce.
- Customize the Consistency: Add more broth for a thinner sauce or less for a thicker, creamier consistency.
Serving Suggestions
- Toss with cooked fettuccine, chickpea pasta, or spaghetti squash for a classic pasta dish.
- Use as a topping for roasted broccolini, roasted carrots and chickpeas, or cauliflower steaks.
- Drizzle over pizza or flatbread as a creamy alternative to tomato sauce.
- Pair with crusty bread or fresh vegetables for dipping, or as a side for soups and salads.
Storage Tips
- Fridge: Store in an airtight container for up to 3-4 days. Reheat over low heat, adding a splash of broth if the sauce thickens.
- Freezer: Freeze in portioned containers for up to 2 months. Thaw in the fridge overnight and reheat gently.
More Cauliflower Recipes
📖 Recipe
Cauliflower Alfredo Sauce
Equipment
- 1 large sauté pan
- 1 high-speed blender or food processor
Ingredients
- 2 tablespoons olive oil
- 2 medium leeks, chopped
- 1 medium shallot, diced
- 3 large garlic cloves, minced
- ½ teaspoon fine sea salt
- 1 medium cauliflower (~700 grams) chopped into small florets
- ¾ cup (33 grams) nutritional yeast flakes
- ¼ cup (57 grams) full fat coconut milk
- 1 cup (240 grams) low-sodium vegetable broth
Instructions
- Set a large pot of water to boil (for cauliflower).
- In a large sauté pan or skillet, warm oil over medium-low heat. Add chopped leeks, shallots and a pinch of sea salt. Sauté the aromatics for 10-20 minutes, stirring occasionally, until softened and lightly golden. Add minced garlic and cook for an additional 30 seconds.
- Meanwhile, in the large pot of boiling water, add the cauliflower florets. Bring to a boil over medium-high heat until fork tender, about 10 minutes. Drain cauliflower in a colander.
- Using a slotted spoon, transfer the cauliflower to a high-speed blender or food processor. Add the leek mixture, nutritional yeast, coconut milk, and a splash of the vegetable broth.
- Blend until smooth, adding more broth as needed for a creamy texture. Taste and adjust the seasoning with additional sea salt if needed. Blend again briefly to combine.
- Optional: Return the sauce to the pot and heat gently over low heat. Toss with your favorite pasta, spoon over roasted vegetables, or use as a pizza sauce. Garnish with lemon zest, lemon juice, black pepper, red pepper flakes, or fresh parsley for added flavor.
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Notes
- Chop you leeks and shallots into smaller pieces to help brown quicker.
- If you don't want to use coconut milk swap with your favorite non-dairy milk, or leave it out. It does add a little extra creaminess but you'll still have a velvety sauce without coconut milk.
- Store in an airtight container in the fridge for up to 3-4 days. Reheat over low heat, adding a splash of broth if the sauce thickens.
- For longer storage, freeze in portioned containers for up to 2 months. Thaw in the fridge overnight and reheat gently.
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