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1 June, 2018

Alfredo Sauce – Cauliflower, Non-Dairy

Posted in : Recipes on by : Chef Spaulding

Non-dairy, cauliflower-based Alfredo sauce

Serves 6-8


Cooking phase

  • Olive Oil  ||  1 tsp
  • Cauliflower  ||  3 cups, approx 1 small head or a bag
  • Onion  ||  1/2 onion, diced
  • Garlic   ||  2-4 cloves
  • Vegetable Stock  || 1 cup

Remaining Ingredients

  • Nutritional yeast  ||  1 Tbsp  || I have dialed this back to 1 Tbsp, but some people use 2 Tbsp or even a little more. Find a taste profile you like
  • Lemon juice  ||   1/2 Tbsp
  • Salt  || 1/2 – 1 tsp
  • Pepper  || 1/2 tsp
  • Essential Amino Acids  ||  1/4 – 1/2 tsp
  • Margarine (e.g. Earth Balance)  ||  2-3 Tbsp  || Optional, but I like it. I’ve used EVOO as well.



  • Heat Oil in medium stock pot.
  • Saute Onion for 3-5 mins until translucent.
  • Stir in Garlic, saute for 1 min longer.
  • Add Cauliflower and Vegetable Stock.
  • Cover and steam/simmer for 5-10 mins, until the Cauliflower is soft.
  • (Removed the Cauliflower from the heat, wait a couple mins for it to cool a bit.)


  • Blend the Cauliflower until smooth.
  • Add the Remaining Ingredients (Nutritional Yeast, Lemon Juice, Salt, Pepper, Amino Acids, Butter).
  • Blend until smooth.
  • Adjust Nutritional Yeast, Salt, etc. to taste.


  • Serve while warm on fresh cooked pasta (Fettuccine, of course; I’ve also used bucatini and whatever I have in the cupboard).
  • Or it’s great the next day, warmed from the fridge before using.


  • I try to use lighter in color, and flavor, veggie stock. In part this helps keep the final color the sauce more yellow / less brown.
  • Experiment with the Nutritional Yeast. I find most recipes with Nutritional Yeast are too heavy for my tastes, I use less when I cook with it.


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