This vegan cauliflower alfredo is one of the most delicious dishes I have ever created, truly! It is creamy, satisfying, and grounding. And of course, dairy free.
I absolutely love creating my dishes through inspiration – by whatever it is I have sitting in the fridge that needs to be used up. In this case, it’s leftover cauliflower from when my best friend was visiting. She loves cauliflower, but I believe I over shopped for her. There was way too much food for her to finish…
So there, in the corner of my fridge, sat a very lonely cauliflower that was waiting to be used. I’ve made another recipe using cauliflower cheese before (you can see it here: https://soulintheraw.com/low-fat-raw-vegan-cauliflower-cheese-recipe/), but this alfredo sauce is quite different.
Oil-Free Salad Dressings, Dips and Sauces
Learn how to make your very own raw vegan salad dressings, dips, and sauces without oil! Download a free printable guide here:
Vegan Cauliflower Alfredo: Raw Vegan Fusion
I decided to steam the cauliflower, and this totally transformed the texture of my sauce. It made a creamy, velvety sauce that requires little fat to be delicious. You really gotta try this recipe – it is now officially a family favorite for us.
Just remember to eat a huge bowl of this stuff to be totally happy and full. A 1-zucchini dish just won’t do it for this one. You can also use kelp noodles, or other veggies that lend well to be used for pasta. I made this fun dish on Facebook live, and you can make it together with me here:
- 4 very small or 2 medium zucchinis
- 1/2 head of medium cauliflower or 2.5 cups steamed cauliflower
- 1 cup of cashews soaked for at least 8 hours
- 2 tablespoons lemon juice
- 2 tablespoons chickpea miso
- 1/2 teaspoon turmeric
- A few pinches of black pepper
- 4 teaspoons nutritional yeast
- 2 teaspoons garlic powder
- 4 teaspoons onion powder
Use a Borner Box Grater or spiralizer to make noodles out of your zucchinis. If you don't have those gadgets, you can also use a regular potato peeler to make noodles by simply peeling the zucchinis - the peels are your noodles.
Steam the cauliflower for about 20 minutes, or until soft.
Place steamed cauliflower in a large bowl of cold water to cool.
Blend all ingredients in a blender until smooth. Place the cauliflower first in the blender to make blending easier.
Mix the noodles with the sauce, and garnish with extra black pepper, and some heirloom tomatoes and mixed greens if you like.
Latest posts by Marina Yanay-Triner (see all)
- Healthy Vegan Twix Recipe: Date-Sweetened, Oil-Free - December 10, 2017
- Easy Vegan Recipes: Vegan What I Eat in a Busy Day - December 3, 2017
- Vegan Hacks: My Fave 10 Healthy Vegan Cooking Hacks for Busy People - November 26, 2017