Vegan Alfredo Sauce Recipe
With a light, cheesy flavor, this vegan alfredo sauce is an easy-to-make weeknight dinner that’s pure comfort.
Servings 4 servings
Calories 153kcal
Ingredients
- 1 tablespoon olive oil
- ½ cup yellow onion chopped
- 3 cloves garlic minced
- 4 cups cauliflower florets
- 1 cup vegetable broth
- ½ cup canned coconut milk
- 2 tablespoons nutritional yeast or to taste
- ¼ teaspoon salt or to taste
- ⅛ teaspoon black pepper
Instructions
- Heat olive oil in a saucepan. Add onion, sauté until translucent, about 5-6 minutes. Add garlic and cook 1 minute longer. Add cauliflower and vegetable broth. Bring to a boil. Cook until cauliflower is very tender, about 10-15 minutes.
- Remove from heat and allow to cool slightly. Use an immersion blender or transfer cauliflower mixture to a blender. Blend until smooth.
- Add the nutritional yeast, coconut milk, salt, and pepper. Taste and adjust the seasonings as needed.
Notes
- Use canned coconut milk, specifically the creamy white part at the top of the can. This is what helps to create the creamy texture and rich flavor.
- If you don’t have an immersion blender, portion the sauce into a food processor and puree it in intervals.
- Adjust the texture of the alfredo by adding more coconut milk or vegetable broth to thin it out.
Nutrition
Serving: 0.5cup | Calories: 153kcal | Carbohydrates: 12g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 416mg | Potassium: 492mg | Fiber: 4g | Sugar: 4g | Vitamin A: 126IU | Vitamin C: 51mg | Calcium: 36mg | Iron: 1mg
