When you’re craving alfredo sauce and don’t want all the calories, this Creamy Vegan Pasta Sauce will be your saving grace. Made with steamed cauliflower, this dairy free sauce is light and seasoned to creamy alfredo perfection. Go ahead, have a big bowl.
Similar to my recipe for butternut squash pasta sauce, this veggie packed sauce is perfect for picky kids who refuse vegetables, but love pasta.
Who can resist a bowl of creamy pasta!
The secret to the creaminess in this cauliflower sauce is a result of two steps.
1 – Pasta water – it’s like a starchy liquid gold that can turn pasta sauce into a silky smooth bowl of creaminess.
2 – Using a high speed blender. The fluffiness that my Vitamix makes is second to none.
There are many good reasons to make a non-dairy version of alfredo sauce:
1 – Lots of added nutrition
2 – Fewer calories and fat
3 – You can make it ahead of time
4 – Leftovers are an option. – no separating into and oily mess when reheated.
- 1 lb pasta cooked (save the pasta water when you drain it!)
- 1 medium head fresh cauliflower florets steamed (about 4 cups)
- 1/4 tsp each: turmeric, smoked paprika
- 3/4 tsp each: garlic powder onion powder, Kosher salt
- 2 Tbs nutritional yeast optional
- 2 tsp Dijon mustard
- a few dashes worcestershire or soy sauce
- 2 Tbs olive oil
- 1 cup reserved pasta water
- 1.5 cups frozen peas
- pepper to taste
Cook pasta according to package directions. Reserve pasta water when draining.
While the pasta is boiling, steam the cauliflower florets in a large pot lined with a steamer basket. About 15 min until very tender. Drain and place florets in blender.
Add all seasonings, mustard, olive oil, nutritional yeast, soy sauce + 1 cup pasta water into blender with cauliflower. Blend until smooth and creamy.
Return the pasta to the cooking pot with a drizzle of olive oil. Add cauliflower sauce and frozen peas.
Cover and heat pasta on medium-low until peas are defrosted. About 3-4 minutes.
Serve with salt and pepper to taste.