Super easy vegan cauliflower Alfredo sauce recipe

A plant-based and light Alfredo sauce


  • 1 onion
  • 1 tbsp. canola oil or olive oil
  • 600 gr. cauliflower cut in florets
  • 500 ml vegetable stock
  • 300 ml almond milk or soy-milk
  • 3 cloves garlic
  • 3 tbsp. nutritional yeast flakes
  • 1 tsp. salt
  • 1/2 tsp Italian seasoning (optional)
  • 1 tablespoon lemon juice
  • some basil leaves or
  • 1/2 bunch flat parsley, chopped (optional)


  1. Heat oil in a large pot.
  2. Sauté onion cubes in it over medium heat for 4 minutes.
  3. Then remove from pot and put aside.
  4. Add vegetable stock to the pot
  5. Cook cauliflower florets in vegetable stock for 10 minutes over medium heat until firm to the bite.
  6. In the meantime bring enough salt water to a boil for pasta and cook it “firm to the bite.” according to instructions on the packet.
  7. Remove 100 ml of broth.
  8. Puree cooked cauliflower florets with remaining vegetable stock, onions, garlic, milk, nutritional yeast flakes, lemon juice and salt in a food processor.
  9. Return the cream sauce to the pot, bring to a boil for a moment and then simmer over low heat for 2-3 minutes.
  10. Mix the drained pasta with sauce and yeast flakes and garnish with basil leaves or coarsely chopped parsley.


  • Garnish with basil leaves or sprinkle with chopped parsley