This vegan cauliflower alfredo is one of the most delicious dishes I have ever created, truly! It is creamy, satisfying, and grounding. And of course, dairy free.
I absolutely love creating my dishes through inspiration – by whatever it is I have sitting in the fridge that needs to be used up. In this case, it’s leftover cauliflower from when my best friend was visiting. She loves cauliflower, but I believe I over shopped for her. There was way too much food for her to finish…
So there, in the corner of my fridge, sat a very lonely cauliflower that was waiting to be used. I’ve made another recipe using cauliflower cheese before (you can see it here: http://soulintheraw.com/low-fat-raw-vegan-cauliflower-cheese-recipe/), but this alfredo sauce is quite different.
Oil-Free Salad Dressings, Dips and Sauces
Learn how to make your very own raw vegan salad dressings, dips, and sauces without oil! Download a free printable guide here:
Vegan Cauliflower Alfredo: Raw Vegan Fusion
I decided to steam the cauliflower, and this totally transformed the texture of my sauce. It made a creamy, velvety sauce that requires little fat to be delicious. You really gotta try this recipe – it is now officially a family favorite for us.
Just remember to eat a huge bowl of this stuff to be totally happy and full. A 1-zucchini dish just won’t do it for this one. You can also use kelp noodles, or other veggies that lend well to be used for pasta. I made this fun dish on Facebook live, and you can make it together with me here:
- 4 very small or 2 medium zucchinis
- 1/2 head of medium cauliflower, or 2.5 cups steamed cauliflower
- 1 cup of cashews, soaked for at least 8 hours
- 2 tablespoons lemon juice
- 2 tablespoons chickpea miso
- 1/2 teaspoon turmeric
- A few pinches of black pepper
- 4 teaspoons nutritional yeast
- 2 teaspoons garlic powder
- 4 teaspoons onion powder
- Use a Borner Box Grater or spiralizer to make noodles out of your zucchinis. If you don't have those gadgets, you can also use a regular potato peeler to make noodles by simply peeling the zucchinis - the peels are your noodles.
- Steam the cauliflower for about 20 minutes, or until soft.
- Place steamed cauliflower in a large bowl of cold water to cool.
- Blend all ingredients in a blender until smooth. Place the cauliflower first in the blender to make blending easier.
- Mix the noodles with the sauce, and garnish with extra black pepper, and some heirloom tomatoes and mixed greens if you like.
Latest posts by Marina Yanay-Triner (see all)
- What I Eat in a Day: Vegan | Healthy | Simple | Satisfying - October 15, 2017
- Menstrual Cramps: 5 Surprising Steps to Reduce Menstrual Pain Naturally - October 8, 2017
- Turmeric Recipes: 3 Delicious Vegan Recipes with Turmeric - October 1, 2017