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Vegan Cauliflower Alfredo

Vegan Cauliflower Alfredo

Unbelievably rich and creamy, this easy vegan Alfredo is bound to become a favorite. Be sure to check the ingredient list on your unsweetened almond milk, as some contain vanilla flavoring even if they aren't labeled as such. For this recipe, you'll want almond milk without any vanilla.


4 servings

Prep Time

30 minutes

Total Time

30 minutes


  • 2cups small cauliflower florets
  • 2cloves garlic
  • 8ounces whole-wheat fettuccine
  • 1/2cup "no-chicken" broth or vegetable broth
  • 1/4cup unsweetened plain almond milk
  • 2tablespoons extra-virgin olive oil
  • 1teaspoon Dijon mustard
  • 1/2teaspoon salt
  • 1/4teaspoon ground white or black pepper
  • 1/4cup chopped fresh herbs, such as chives, basil and/or parsley


  1. Bring 1 inch water to a boil in a large saucepan fitted with a steamer basket. Add cauliflower and garlic; cover and steam until very tender, about 10 minutes.
  2. Meanwhile, bring a large saucepan of water to a boil. Cook fettuccine according to package directions. Drain well. Return the pasta to the pot.
  3. Transfer the cauliflower and garlic to a blender. Add broth, almond milk, oil, mustard, salt and pepper. Blend until very smooth and creamy. Pour the sauce over the pasta and toss to coat. Serve topped with herbs.


Chicken-flavored broth, a vegetarian broth despite its name, is preferable to vegetable broth in some recipes for its hearty, rich flavor. Often called "no-chicken broth" it can be found with the soups in the natural-foods section of most supermarkets.

Nutrition Facts

Per serving (recipe makes 4 servings)

Calories 284kcal
Carbohydrate Total 45g
Total Sugars 3g
Added Sugars 0g
Fiber 7g
Total Fat 9g
Saturated Fat 1g
Mono Saturated Fat 6g
Cholesterol 0mg
Sodium 401mg
Protein 9g
Potassium 433mg
Calcium 63mg
Folate 75mcg
Omega-6 1g
Vitamin E 3mg
Zinc 2mg
Vitamin B3 5mg

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