This secretly healthy vegan cauliflower alfredo sauce is surprisingly easy to make. It is so delicious, creamy and velvety; you would never believe that there was no cream and tons of calories inside.

This is a more lighter vegan alfredo sauce where you don't need tons of vegan butter, cashew nuts, tofu or coconut cream. I am keeping it light and simple, making the cauliflower the star of this dish.

I love to sneak in veggies into my meal in a very tasty way of course. This makes me feel like I am not eating boring boiled veggies but just having a super tasty meal.

Cauliflower Alfredo sauce

Preparation time: 10 minutes

Cooking time: 15 minutes

Serves: 4



1 medium head of cauliflower

1 vegetable stock cube

1T/ 15ml vegan butter

½ onion, finely chopped

1T/ 15ml all-purpose flour

2 cloves of roasted garlic

½ t/ 2.5ml onion powder

Salt and pepper to taste

2 cups/ 500ml unsweetened soya milk or milk of choice



1. In a medium pot, place cauliflower pieces and stock cube. Pour in enough water to cook the cauliflower through. Cook the cauliflower until tender. Do not strain out any of the excess liquid, it will be used to thin out the sauce.

2. In a blender combine cooked cauliflower and the remaining ingredients for the sauce. Blend until smooth and creamy. Pour back into the pot used to boil the cauliflower, cook the sauce over a low heat for 5-10 minutes, until the flour is cooked through.

3. Pour the sauce over cooked pasta, sprinkle over vegan parmesan cheese and garnish with some fresh thyme. Enjoy!

NUTRITION per Serving of sauce

calories 115 | cabs 13.2g | fat 4.9g | protein 6.8g

Ps: All weight loss starts in the kitchen...



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