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Creamy Cauliflower Alfredo That Tastes Like the Real Deal - Cauliflower Alfredo: Bake this incredibly creamy, dairy-free sauce in under 30 minutes. A healthy, l

Creamy Cauliflower Alfredo That Tastes Like the Real Deal

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
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
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
 

  1. 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.
  2. Add minced garlic and cook for 30 seconds until fragrant. Add the chopped cauliflower and chicken stock.
  3. Bring the liquid to a boil, then reduce heat to a simmer, cover, and cook for 10-15 minutes, until cauliflower is very tender.
  4. 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.
  5. In a high-speed blender, combine the softened cashews with 1/2 cup of water (or chicken stock). Blend until completely smooth and creamy.
  6. Once cauliflower is tender, carefully pour the vegetable mixture into the blender with the cashew cream. Blend on low speed until totally smooth.
  7. 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.