Why you’ll love this cauliflower alfredo sauce
I love a good creamy pasta sauce, and my dairy free alfredo sauce is one of my most popular recipes. Unfortunately, it’s cashew-based and that means it’s off limits to anyone with a nut allergy. So, I wanted to make a version that’s safe for them.
This cauliflower version is just as creamy and satisfying as the original, and it’s actually easier to make thanks to frozen rice cauliflower. Just steam the riced cauliflower and you’re ready to blend up this creamy alfredo sauce.
If you like this recipe, try my butternut squash pasta sauce, too!
More cauliflower recipes you’ll love: my favorite roasted cauliflower recipe / cauliflower potato soup
Ingredient notes:
- Frozen riced cauliflower – 1 package of this is typically all you need, but check the size of your package just to be sure. You can rice your own fresh cauliflower if you want.
- Coconut yogurt – This is the secret to getting that tangy, creamy flavor that mimics traditional alfredo. We like So Delicious brand, but any unsweetened, plain dairy free yogurt should work.
- Dairy free milk – Any dairy free milk works here (almond, oat, flax, etc). Just make sure it’s unsweetened and not flavored.
- Nutritional yeast – This adds to the cheesy flavor in the sauce. I don’t recommend skipping this. You can find it in the spice aisle or natural foods section of most grocery stores. Plus, you can use it in so many other dairy free recipes!
- Dairy free butter – We normally use Earth Balance or Country Crock dairy free butter, but any bread will work. You can also sub equal parts olive oil if you don’t have butter on hand.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
Melissa’s tips + tricks:
- Save your pasta water. I always reserve about 1/2 cup of my pasta water before draining. It helps your sauce bind to the pasta and it can help thicken or thin the sauce to your liking. It’s basically magic.
- Don’t skip the salt. The full teaspoon of salt might seem like a lot, but I promise it’s not. The cauliflower really doesn’t have a ton of flavor and adding salt helps enhance the flavors that we do have in recipe.
- Make ahead: You can make this sauce up to 3 days ahead and store it in the refrigerator. Heat it up a bit before adding it to the pasta.
- Storage: This sauce will keep in an airtight container in the fridge for up to 4 days.
Frequently asked questions
Can I use fresh cauliflower instead of frozen riced cauliflower?
Yes! You’ll need 1 small head of cauliflower. Remove the leaves and stems, and then you can either grate it with a box grater or food processor, or you can take your time an finely chop the florets. Then, you can steam them in the microwave for a few minutes.
Can I freeze cauliflower alfredo sauce?
I don’t recommend freezing this sauce. Coconut yogurt doesn’t freeze and thaw well, and the texture will likely separate or become grainy when reheated.
How much pasta does this sauce serve?
This recipe makes enough sauce for 1 pound of pasta, which typically serves 6-8 people as a main dish. If you’re serving it as a side or with other dishes, it could stretch to serve more.
More dairy free pasta recipes: dairy fere pasta carbonara / homemade SpaghettiOs / sweet potato pasta / sausage and peppers pasta
Ingredients
- 1 12-ounce package frozen riced cauliflower
- 3/4 cup unsweetened, plain coconut yogurt
- 1/3 cup unsweetened, plain dairy free milk
- 4 teaspoons nutritional yeast
- 2 cloves garlic - minced or peeled
- 1 tablespoon dairy free butter - or margarine
- 1 teaspoon salt
Instructions
- Steam your cauliflower. Prepare the riced cauliflower according to the package directions. Transfer to a food processor or high speed blender.
- Blend the sauce. Add the cooked cauliflower and the remaining ingredients to a food processor and puree until smooth.
- Serve with pasta. Cook your desired pasta according to package directions (don't forget to salt the water!) and reserve a bit of pasta water before draining. Toss with cauliflower alfredo sauce, adding a splash of pasta water, as needed.
Notes
- Makes enough for 1 pound of pasta or 8 servings.
