Does cauliflower Alfredo sauce taste like traditional Alfredo sauce?

It’s not exactly like traditional alfredo, but it’s a creamy, flavorful alternative! Cauliflower creates a smooth texture, and with seasonings like garlic, nutritional yeast, and lemon, it mimics the savory richness of classic alfredo.

How long does this dairy-free alfredo sauce last?

You can transfer leftovers to an airtight container, and store them in the fridge for up to 4-5 days. If the sauce thickens too much, add a splash of broth or non-dairy milk before reheating.

Can I freeze this lactose-free alfredo sauce?

Yes! You can freeze this recipe for 1-2 months. I recommend pouring the sauce into ice cube trays and freezing until solid. Then, transfer the cubes to a sealable bag, and thaw a few at a time when you’re ready to serve.

Dairy-Free Alfredo Sauce

Description

Skip overpriced store bought options, and make this dairy-free alfredo sauce recipe using cauliflower and nutritional yeast for a cheesy flavor and creamy consistency!

Ingredients

Units Scale

1 lb cauliflower florets
1 Tablespoon olive oil or dairy-free butter
1/2 medium yellow onion, thinly sliced
2 teaspoons minced garlic (about 2 cloves) or 1 teaspoon garlic powder
1 teaspoon Italian seasoning or dried herbs (such as oregano or basil) - to taste
1/2 to 2/3 cup vegetable broth (start with 1/2 cup, add more for a thinner sauce)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 teaspoon lemon juice
1/4 to 1/3 cup nutritional yeast (see notes for substitute)
1/3 cup canned coconut milk or non-dairy milk

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Instructions

Bring a large pot of salted boiling water or broth to a boil. Add the cauliflower, cover, and cook for 8-10 minutes, until tender and soft. Drain and set aside. Note – If the cauliflower isn’t fully tender before blending, it won’t break down smoothly which will make the sauce grainy.
Heat the same pot over medium heat with olive oil. Add onion and sauté until softened, about 2 minutes. Add garlic and cook for 30 seconds, stirring constantly to prevent burning. Then, add the cauliflower and Italian seasoning, cooking for another 2 minutes.
Carefully transfer the sautéed onion, garlic, and cauliflower to a blender or food processor.
Add broth, lemon juice, nutritional yeast, salt, and pepper. Blend until smooth and creamy. If needed, add a little more broth to reach your desired consistency.
Return the blended cauliflower mixture to the pot and stir in coconut milk or non-dairy milk. Heat over medium, stirring until fully combined and warmed through. Adjust seasoning if needed
Serve with veggie noodles or your favorite gluten-free pasta.
Store in an airtight container for up to 4–5 days. If it thickens too much after chilling, add a splash of broth or non-dairy milk before reheating.

Notes

Blending Tip: Use a hand blender or immersion blender directly in the pot if the cauliflower is soft enough.

Consistency Adjustments: If the sauce is too thick or grainy, try blending again with a splash of hot liquid (broth or milk) to help smooth it out! add more broth or a splash of coconut milk. If too thin, let it simmer on low to thicken.

Substitutions: If dairy-free is not needed, you can swap Parmesan cheese for nutritional yeast. Parmesan is still lower in lactose than most other cheese.

Prep Time: 10 min
Cook Time: 15
Category: sauces
Method: stove top
Cuisine: american italian

Nutrition

Serving Size: ¼ cup
Calories: 63
Sugar: 1.7 g
Sodium: 155.4 mg
Fat: 4 g
Saturated Fat: 2.2 g
Carbohydrates: 5.3 g
Fiber: 1.8 g
Protein: 2.5 g
Cholesterol: 0 mg