Cauliflower Alfredo Sauce
Published Jan 14, 2021, Updated Nov 14, 2022
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This healthy alfredo sauce is made with steamed cauliflower. It’s easy to whip up, low carb and tastes so rich and creamy. Dairy-free and vegan.
Isn’t it funny to think that just five years ago, cauliflower was just the forgotten vegetable that was steamed until mushy or hidden in soups. Now it’s all the rage in the health world!
I recently blended cauliflower into my broccoli cheddar soup and Isaac commented on how creamy it was without any cream.
That got my wheels turning and I started dreaming up this healthy alfredo sauce with a cauliflower base. Lucky for you, it turned out amazing and is so simple to make!
Cauliflower Alfredo Ingredients
- unsweetened almond milk
- roasted garlic
- nutritional yeast
- olive or avocado oil
- sea salt
- ground pepper
Substitutions & Notes
Almond milk – I like using unsweetened almond milk in this but any unsweetened dairy-free milk should work! If you’re okay with dairy, cow’s milk will work too.
Nutritional yeast – If you’ve never bought nutritional yeast before, it’s a powerhouse ingredient that helps bring the “cheese” flavor! I don’t recommend skipping this! Learn more about nutritional yeast!
Roasted garlic – I know roasting garlic takes some extra time but it is 100% worth it and makes such a difference in this dish! And if you roast garlic during your weekly meal prep it will make assembling the rest of this sauce a breeze. If you don’t have time to roast garlic, you can buy store-bought roasted garlic or use raw garlic. Just use less because the flavor will be more intense.
How to Make Cauliflower Alfredo Sauce
Roast garlic – If you haven’t already, roast your garlic. Cut off the top of the garlic bulb, making sure you cut off a bit of each clove around the bulb. Place the bulb in aluminum foil and drizzle with olive oil to coat the exposed cloves. Wrap the foil tightly around the bulb. Bake at 400ºF for 30-40 minutes or until the garlic is soft and golden brown on top. Remove from the oven and let cool.
Steam cauliflower – While the garlic is roasting, steam your cauliflower. Place cauliflower florets in a steam basket or colander within a pot. Cover the bottom of the pot with about 1/2 inch of water. Bring the water to a simmer, cover the pot and steam the cauliflower until soft.
Mix – Place steamed cauliflower, almond milk, roasted garlic cloves, nutritional yeast, oil, salt and pepper into a blender or food processor. Blend until smooth. You want the sauce to be the same consistency as traditional alfredo sauce so add more almond milk to thin if needed.
How to Use Cauliflower Alfredo Sauce
You can use this sauce just like traditional alfredo sauce! It’s delicious as a pasta sauce, on roasted vegetables, pizza, in cordon bleu and a variety of casseroles. I have a delicious zucchini noodle fettuccine recipe with this cauliflower alfredo sauce.
How to Store Homemade Alfredo Sauce
This sauce will last 3-5 days when stored in an airtight container in the refrigerator. It may thicken in the fridge so add a little more almond milk to thin before serving if necessary.
More Cauliflower Recipes to Try:
- Trader Joe’s Cauliflower Gnocchi With Onions, Peas and Turkey Bacon
- Cheesy Cauliflower Nachos
- Vegetarian Cauliflower Fried “Rice”
- Buffalo Cauliflower Wings
- 6-Ingredient Healthy Mashed Cauliflower
- Roasted Cauliflower
- Cauliflower Gratin
Be sure to check out all of the cauliflower recipes here at EBF!
Cauliflower Alfredo Sauce
- Steam cauliflower: Steam cauliflower if you haven’t already.
- Blend: Place steamed cauliflower, 1/3 cup almond milk, roasted garlic, nutritional yeast, oil, salt and pepper into a blender. Blend until smooth. You want the sauce to be kind of thick (like traditional alfredo sauce), but not too thick so add a bit more milk, if needed. Taste and season with additional salt and pepper, if needed.
- Enjoy: Use a sauce for pasta, roasted veggies or veggie noodles.
- Store: Sauce will keep for 3-5 days in an airtight container in the fridge. It may thicken as it sits so feel free to add a little more almond milk when reheating.
Nutrition information is automatically calculated, so should only be used as an approximation.