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Vegan alfredo sauce

Creamy and healthy sauce that goes well with wide noodles. It's gluten-free, oil-free and soy-free.
Servings 2 servings


  • 700 g cauliflower
  • 6 cloves garlic
  • 1 onion
  • 15 g nutritional yeast
  • salt to taste
  • pepper to taste
  • 50 g cashews


  • 150 g noodles or any other kind of pasta


  • Soak cashews in lukewarm water for at least an hour or even better overnight.
  • Wash the cauliflower and cut into larger pieces. Peel the garlic and onion, cut the onion into large pieces.
  • Put water in a pot, add salt and bring to a boil.
  • When it starts boiling, add cauliflower, garlic and onion and cook for 20-30 minutes, until it completely softens.
  • Meanwhile, cook pasta.
  • Put cooked cauliflower, garlic and onion in a blender, add all of the spices and pre-soaked cashews and blend into a smooth mixture. If necessary, add the some water in which vegetables were being cooked to get the desired density of the sauce.
  • Mix pasta and sauce well and serve. Sprinkle with fresh parsley if desired.