A warm plate of creamy, dreamy pasta awaits you, filling your kitchen with the irresistible aroma of roasted garlic and luscious cauliflower. This Cauliflower Alfredo takes just about an hour to prepare, and it’s a comforting and delicious alternative to traditional creamy pasta dishes. The combination of roasted vegetables and cashews creates a velvety sauce that feels indulgent without the guilt.
This recipe is perfect for anyone seeking a plant-based meal that pleases a crowd or simply elevates a cozy weeknight dinner. It’s also an excellent choice for meal prep, as the sauce can be stored in the fridge and added to freshly cooked pasta when needed.
Why You’ll Love This Recipe
- The roasted garlic adds a sweet, caramelized flavor that enhances the sauce.
- Smooth and creamy texture makes you forget it’s dairy-free.
- Quick preparation with minimal cleanup — a one-pot pasta dish!
- Nutritious ingredients mean you can enjoy a guilt-free indulgence.
What You’ll Need
Gather the following ingredients to make this delicious pasta dish.
For the Roasted Vegetables
- 6 cups cauliflower florets (raw; from approx. 1 medium head; approx. 540g)
- 6 cloves garlic (unpeeled, for roasting)
- 2 tbsp olive oil (extra virgin, for roasting)
- 1 tsp vegetable bouillon powder (or 1 cube, crumbled)
For the Sauce
- ½ cup raw cashews (approx. 113g)
- 1 cup unsweetened soy milk (or other plant milk of choice; approx. 240ml)
- ½ medium lemon (juiced; approx. 1½ tbsp or 22ml juice)
- ½ cup nutritional yeast (approx. 30g)
- 2 tbsp olive oil (to blend in the sauce)
- ¼ tsp salt (or to taste)
- ⅛ tsp black pepper (or to taste)
For the Pasta
- 1.1 lb fettuccine (dry weight; cooked to package instructions; approx. 500g)
- cashew parmesan (or vegan cheese of choice, optional)
Tip: Soak cashews overnight for the best texture.
Substitutions & Swaps
- Use almond milk instead of soy milk.
- Replace nutritional yeast with vegan cheese.
- Choose any pasta shape you prefer.
- Omit bouillon for a low-sodium version.
How to Make It
Follow these simple steps to create your delicious dish.
Preheat the oven
Preheat oven to 390°F (200°C). Prepare for roasting the cauliflower and garlic.
Roast the vegetables
Toss the cauliflower florets and unpeeled garlic cloves with 2 tablespoons of olive oil and vegetable bouillon powder. Spread on a baking sheet and roast for 25–30 minutes, or until the cauliflower is golden and fork-tender. If it’s not soft enough to blend easily, roast for an extra 5–10 minutes.
Squeeze and blend
Once cool enough to handle, squeeze the roasted garlic out of the skins. In a blender, combine the roasted cauliflower, peeled garlic, cashews, soy milk, lemon juice, nutritional yeast, and 2 tablespoons of olive oil. Blend until smooth. Season with salt and pepper to taste, then blend again. Add a splash more milk if you’d like a thinner consistency.
Cook the pasta
Bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions. Drain, then return to the pot.
Combine and serve
Pour the cauliflower Alfredo sauce over the cooked pasta and stir to coat evenly. Serve with vegan parmesan or cheese of choice, if desired.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, the sauce may separate when thawed.
Reheat: Warm on the stove over low heat for 5-10 minutes.
Tips for Best Results
- Roast the cauliflower until it’s golden for extra flavor depth.
- Adjust liquid for sauce thickness based on preference.
- Always blend with lukewarm vegetables to avoid a hot explosion.
- Soak cashews overnight for an ultra-creamy sauce.
Serving Suggestions
- Pair with a simple green salad for a complete meal.
- Serve alongside roasted vegetables for added nutrition.
- Ideal for dinner parties where guests enjoy plant-based dishes.
