• Jackie Lede

Cauliflower Alfredo Sauce

Updated: Apr 27

This healthy take on Alfredo sauce is gluten free and vegan, and will be a hit with even the most die hard dairy fans!


6 cups chopped cauliflower

1 cup chopped onion

1 small bulb of garlic chopped

1/2 cup soaked cashews (soak overnight or speed soak in freshly boiled water for at least 30 minutes)

1/4 cup nutritional yeast

1 1/2 cups (approximately, depending on desired thickness - start with a cup and add up to 2) of dairy free milk of choice, water, or veggie broth

1 tablespoon lemon juice

1 tablespoon fresh basil

Drizzle of olive oil

Salt and pepper to taste

1. Preheat oven to 425 Celsius. Place cauliflower, onion, and garlic in a 9x13 glass baking dish, drizzle with olive oil and sprinkle with salt and pepper to taste, stir to coat evenly and roast for 25 minutes.

2. Let the veggies cool, then add them to a high-speed blender along with the rest of the ingredients and blend until smooth. Start with a cup of liquid and slowly add up to an additional cup until you reach your desired consistency.

Sautee your favourite veggies and add the sauce to the pan to heat. Serve with your favourite gluten free pasta, spaghetti squash, or sautee some spiralized veggie noodles in the same pan!

NOTE: Depending on the quantity and type of liquid you use, the flavour and consistency will vary slightly. For a thinner sauce made with water for example, you may want to add garlic and onion powder and additional salt and pepper (or Herbamare) to intensify the flavour.

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