Food Recipes Vegan Cauliflower Alfredo Sauce 4.5 (26) Add your rating & review If you’ve been looking for a creamy, vegan pasta sauce recipe, look no further. This simple number combines cauliflower, cashew milk, and nutritional yeast for an entirely plant-based rendition of a classic alfredo. By Ananda Eidelstein Ananda Eidelstein Ananda Eidelstein is a vegetable-loving food writer, recipe developer, and editor with nearly a decade of culinary and food media experience. Real Simple's Editorial Guidelines Published on August 14, 2019 Rate PRINT Share Close Photo: Victor Protasio Hands On Time: 20 mins Total Time: 20 mins Yield: 4 serves Cashews are the secret ingredient to many dairy-free swaps—they add smooth body that almonds and other nuts just can’t compete with. Finish your bowl in a restaurant-worthy upgrade with a dusting of lemon zest and a shower of chopped, fresh parsley leaves. Pro tip: Nutritional yeast adds a cheese-like flavor to dairy-free dishes. Try leftovers on popcorn or added to a romaine salad for something Caesar-esque. Ingredients 4 cups cauliflower florets (from a 1-lb. head) 1 cup unsweetened cashew milk 2 cloves garlic, smashed 2 tablespoons nutritional yeast 1 ¼ teaspoon kosher salt ¼ teaspoon freshly ground black pepper, plus more for serving ⅛ teaspoon ground nutmeg 1 pound fettuccine, cooked according to package directions Chopped fresh flat-leaf parsley, for serving Directions Place cauliflower, cashew milk, and garlic in a saucepan. Cover and cook over medium, stirring occasionally, until cauliflower is tender and most of the cashew milk is absorbed, 12 to 15 minutes. Transfer mixture to a blender. Add nutritional yeast, salt, pepper, nutmeg, and ¼ cup water. Process until very smooth, scraping down sides as needed. Toss pasta with sauce until evenly coated. Top with parsley and several grinds of pepper. (Sauce can be stored in an air-tight container in the refrigerator for upt to 3 days or in the freezer for up to 1 month.) Rate It Print