I came across multiple posts on pinterest for vegan cauliflower alfredo sauce and decided that it was worth the try. I wanted to mix up the routine meals I had fallen into and this seemed like a nice way to shake it up (plus I'd just invested in a blender and wanted an excuse to use it!). I've tried a few variations of this recipe and have combined a couple of methods to create what is possibly the best thing I have ever made! Here are the ingredients:
LITERALLY SIX INGREDIENTS! What you will notice up in the middle is the lovely can on Nutritional Yeast (mmmmmm delicious!), it was something I had not heard of really before I started experimenting with vegan dishes. It is basically what gives the sauce a cheesy taste (I promise it is actually really good and not as gross as it sounds!). I bought a bulk of 3 tubs on Amazon for £8.91, which is a really good deal because it lasts FOREVER and I'm still only on my first tub!
To start, chop your onion and get that sauteing in a frying pan whilst you squish and chop your garlic. I like to give the onions a couple of minutes by themselves because I find that I somehow manage to burn the garlic if I put it all in together at the same time. Anyway, whilst the onion is frying/sauteing (all the fancy terms), prepare your garlic and add to the pan when the onions are starting to become a darker yellow colour (this is the ideal time, as everything is done at the same time).
Whilst the onions and garlic is cooking in the pan, set your kettle to boil and begin to prepare your veg stock cube. This can be done at the beginning too, which I tend to do. Just stick the cube in 250ml (A Cup) of water and give it a stir occasionally to break up the cube. This is a really small amount of water for the cube so it appears really dark but do not panic because it really isn't important as we will be adding some soya milk later on in the process so there will be enough liquid!
Prepare your cauliflower by removing all the green leaves (I also tend to cut the base off the cauliflower too, I don't really know why!). Chop the cauliflower in half and put one half back in the fridge for another day and another alfredo sauce. Chop the half you have remaining however you please, I tend to chop it into rough chunks as it is going to cook in the veg stock so you want it to absorb some of the flavour. But you also need to make sure it is small enough to fit into whatever blender you are using. I have not learnt this through experience...Once your onions are cooked, add the veg stock and cauliflower, stir and cover with a lid. Let everything simmer together for at least 5 minutes or until the cauliflower is cooked. Then transfer to your blender, depending on what model you use you might want to give your cauliflower/ stock concoction some time to cool down to save explosions or blades being screwed tightly to the bottle with heat (both are not fun!).
Blend together the cauliflower and stock first before adding three tablespoons of nutritional yeast (every recipe specified two but I found that wasn't quite enough!) and 125ml (Half a Cup) of soya milk to the blender. Blend everything together and stick back in the saucepan on a low heat to keep warm whilst you prepare the rest of your meal. I tend to go with pasta, broccoli, peas and spinach with my alfredo sauce and it is by far the most incredible thing! I find that I also have between 1-2 more servings of the sauce left over (depending on how much I put on my dinner), which is really handy as it can be stuck in the freezer for another day!
And there you have it, the best vegan cauliflower alfredo sauce, with some super snazzy food photoshoot photos (trust me there are way more of these photos!). ENJOY!
Ingredients (with supermarket prices):
Makes enough for two servings!
- Half a floret of cauliflower (95p a floret)
- 1 onion (75p for 1kg of onions)
- 3 cloves of garlic (89p for a pack of 4 bulbs)
- 250ml (1 Cup) of veg stock (30p for 10 stock cubes)
- 3 tablespoons of nutritional yeast (£2.97 a tub from Amazon)
- 125ml (Half a Cup) of Soya Milk (£1.40 a carton)
Quick Breakdown Instructions:
- Fry off onions and garlic in pan. Prepare veg stock in jug and chop cauliflower.
- Add cauliflower and veg stock to pan, stir and cover with lid and let everything simmer for at least 5 minutes.
- Add cooked ingredients to blender and blend until smooth. Follow with milk and yeast flakes and season. Blend again.
- Add sauce back to pan and warm through on a low heat until ready to serve.









