This vegan alfredo sauce is creamy and delicious, easy to make and much lighter and healthier than the original! You’ll only need six ingredients, no frying or added oils and less than 30 minutes to have this hearty and satisfying pasta dish on the table!
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This vegan alfredo sauce recipe comes from the just-released cookbook Fuss-Free Vegan. Sam over at It Doesn’t Taste Like Chicken put 101 of her favourite veganized comfort foods into this cookbook and I was eager to get my dirty little paws on it to try out a few of the recipes.
I get a lot of reader questions from people who are new to a plant-based diet and in need of some guidance and simple recipes to get started. Fuss-Free Vegan is for you! All the recipes are easy to make with minimal ingredients you can get in most supermarkets and vegan versions of our pre-vegan favourites.
I’ve already tried out 7 of the recipes and before we get to the vegan alfredo sauce, I wanted to share with you some of the pictures I took of recipes from the book (or just scroll down to get to the alfredo recipe!).
First I tried the “Supreme Spinach and Artichoke Dip”. This recipe uses her “Life-Changing Mozzarella” recipe as a base to make this baked dip. You may have already seen recipes online for the cashew-tapioca starch vegan mozzarella cheese, and her recipe is basically the same as those with some clever ingredients added in to give it a little extra something.
A lot of the recipes in the book call for this mozzarella cheese and, unfortunately, cashews are not the cheapest of ingredients. I get my cashews at an Asian supermarket, which is the cheapest place I’ve found. Try looking online or in the bulk foods section to see where you can get the best deal.
The spinach and artichoke dip was really tasty though I felt it lacked a bit of umami. I’ll definitely make it again and maybe try adding some white miso paste to punch up the flavour a bit.
Next I tried the “Mayonnaise for Days” and used it for the “Stole My Heart of Palm Roll”. I definitely recommend making your own vegan mayonnaise – it literally takes 5 minutes and is way cheaper than any store-bought mayo, you’ll save a lot of money.
This particular mayo recipe didn’t go down so well in my house as we found it too sweet. But that’s the beauty of making your own mayo, you can season it however you like! Next time I’d leave out the sweetener and add a clove of garlic (as she suggests in her variations on the recipe).
Next I tried the “Crowd-Pleasing Jalapeño Cheese Ball”. This one was really good, so quick and easy to make, great for parties and I’ll definitely be making it again with no changes to the recipe. It’s perfect and we all loved it!
Then I tried the “Boss BBQ Veggie Burger”. This burger held promises of not falling apart on the grill and so I had to put it to the test. It delivered! Did not fall apart. The trade-off is that it’s quite dense and a bit dry so you’ll need to doctor up your burger with lots of ketchup, mustard and a juicy tomato.
Finally I made the “Lighter (& Better that Way) Fettuccine Alfredo” and share the vegan alfredo sauce recipe with you below. I was sceptical that a cauliflower could turn into a creamy and flavourful alfredo sauce but it did!
The video I filmed was my first time making the recipe and you can see how easy it is! You’ll see in the video that I started using my immersion blender but I found that transferring it to a stand blender resulted in a creamier sauce, so I’d recommend doing it that way (or maybe my immersion blender is just crap).
This vegan alfredo recipe is a keeper. We found it creamy yet light and surprisingly flavourful for being a cauliflower! The only change I might make next time is to add some peas!
Want to see more recipes from Fuss-Free Vegan? Check out the blogs below for more full recipes from the book:
The “Oh Mommy Umami Lettuce Wraps” on Quite Good Food or Where You Get Your Protein
The “15-Minute Peanut Noodles” on Vegan Heaven
The “Fudgy Double Chocolate Brownies” on Stephanie Dreyer
The “Blueberry Bliss Muffins” on Bad to the Bowl
Wanna see how easy it is to make Vegan Alfredo Sauce? Watch the video and share it on Facebook:
Vegan Alfredo SaucePrint Recipe
- FOR THE CAULIFLOWER ALFREDO SAUCE
- 1 cauliflower, roughly chopped
- 4 cloves garlic, peeled
- 1 cup vegetable broth
- 1 cup Heavenly Heavy Cream (page 206) or full-fat coconut milk
- 2 tsp white miso paste
- 1 ½ tsp salt
- FOR THE PASTA
- 1 lb fettuccini (gluten-free, if preferred)
- Parmegan (page 204)
- Handful of parsley, chopped
- Black pepper
For the cauliflower Alfredo sauce, place the cauliflower, garlic cloves, vegetable broth, and Heavenly Heavy Cream in a large frying pan or saucepan, and bring to a simmer over medium heat. Cook for about 10 minutes, until the cauliflower is very soft and falls apart when pierced with a fork.
Add the white miso paste and salt. Using an immersion or stand blender, blend the cauliflower and its cooking liquid. If you use a stand blender, do this in batches, being careful not to fill the blender too high, so the hot liquid doesn’t explode out the top.
In the meantime, cook the pasta according to the package directions, then drain.
Return the pasta to the pan, then pour the cauliflower Alfredo sauce over top. Toss to heat through. To serve, garnish with a sprinkle of Parmegan and parsley, and freshly cracked black pepper.
For an even lighter version, swap the Heavenly Heavy Cream or coconut milk with your favorite non-dairy milk.