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:, but this alfredo sauce is quite different.

vegan cauliflower alfredo

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:

vegan cauliflower alfredo

Raw Vegan Fusion Cauliflower Alfredo Pasta

Course Appetizer, Main Course
Prep Time 30 minutes
Total Time 30 minutes
Servings 2


For the pasta

  • 4 very small or 2 medium zucchinis

For the sauce


For the pasta

  • Use a Borner Julienne Grater 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.

For the sauce

  • 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.

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Marina Yanay-Triner is a wellness coach and recipe developer through Soul in the Raw. Marina creates easy and delicious vegan recipes and writes about the health benefits of a plant-based diet, focusing on evidence-based nutrition information. She loves to help clients go and stick to plant based eating through her powerful coaching program, combining nutrition and cooking education along with transformational mindset work. Marina adopted a whole food, plant based lifestyle over 7 years ago, inspired by her mother's incredible healing story of reversing a crippling bladder disease. She has reversed PMS symptoms and encourage emotional healing from trauma as a result of this transition. Marina is incredibly passionate about the vegan diet for human health, animal welfare, and the well-being of our planet, all of which she envisions as co-dependent.