Name: Creamy Cauliflower Alfredo That Tastes Like the Real Deal
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 tablespoons butter or olive oil; 1/2 cup chopped shallots; 1/2 cup chopped cremini mushrooms (optional); 2 cloves garlic (minced); 1 head cauliflower (chopped roughly into 2-inch pieces); 2 cups chicken stock (plus more to thin if needed); 1/2 cup raw cashews; 1/2 teaspoon tamari (or soy sauce) (optional for more flavor); 1/2 cup parmesan cheese (optional, dairy-free if needed!); salt & pepper to taste

Discover the secret to a rich, decadent Alfredo sauce that’s secretly healthy! This Cauliflower Alfredo is a game-changer for pasta lovers seeking a lighter, yet equally satisfying, alternative to traditional cream-based sauces. Made with simple ingredients and ready in under an hour, this recipe proves that healthy eating doesn’t mean sacrificing flavor. Perfect for weeknight dinners or impressing guests, this Cauliflower Alfredo recipe is versatile and incredibly easy to make. You’ll be amazed at how the humble cauliflower transforms into a velvety smooth sauce that coats your pasta beautifully, delivering all the creamy indulgence without the heaviness.

⏱ Time: 30 min

👥 Servings: 4-6

📊 Level: Easy

🥗 10 ingredients

Creamy Cauliflower Alfredo That Tastes Like the Real Deal

Print Recipe Pin Recipe

Prep Time 5

Cook Time 25

Total Time 30

Servings: 6

Course: Main Course

Cuisine: Italian

Calories: 450

Ingredients Method Notes

Ingredients

2 tablespoons butter or olive oil
1/2 cup chopped shallots
1/2 cup chopped cremini mushrooms (optional)
2 cloves garlic (minced)
1 head cauliflower (chopped roughly into 2-inch pieces)
2 cups chicken stock (plus more to thin if needed)
1/2 cup raw cashews
1/2 teaspoon tamari (or soy sauce) (optional for more flavor)
1/2 cup parmesan cheese (optional, dairy-free if needed!)
salt & pepper to taste

Method

Heat butter or olive oil in a medium saucepan over medium-high heat. Add shallots and mushrooms (if using) and cook until softened, 5-7 minutes.
Add minced garlic and cook for 30 seconds until fragrant. Add the chopped cauliflower and chicken stock.
Bring the liquid to a boil, then reduce heat to a simmer, cover, and cook for 10-15 minutes, until cauliflower is very tender.
While cauliflower cooks, place raw cashews in a microwave-safe bowl, cover with water, and microwave on high for 3 minutes to soften. Drain and rinse.
In a high-speed blender, combine the softened cashews with 1/2 cup of water (or chicken stock). Blend until completely smooth and creamy.
Once cauliflower is tender, carefully pour the vegetable mixture into the blender with the cashew cream. Blend on low speed until totally smooth.
Pour the smooth sauce back into the saucepan. Stir in tamari and Parmesan cheese (if using). Season to taste with salt and plenty of freshly cracked pepper. Serve immediately over your favorite pasta!

Notes

– For an even richer sauce, use extra chicken stock or a splash of unsweetened plant-based milk to thin.
– Ensure cauliflower is very tender before blending for the smoothest texture.
– Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

For an even richer sauce, use extra chicken stock or a splash of unsweetened plant-based milk to thin.
Ensure cauliflower is very tender before blending for the smoothest texture.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Enjoy this guilt-free, creamy Cauliflower Alfredo sauce on your favorite pasta or as a base for other dishes. Buon appetito!

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