Best 2 Vegan Cauliflower Alfredo Recipes

Indulge in a creamy and flavorful culinary experience with our delectable Vegan Cauliflower Alfredo recipes. Discover a symphony of tastes as you explore a collection of plant-based dishes that capture the essence of classic Alfredo sauce, reimagined with the goodness of cauliflower. From the classic Vegan Cauliflower Alfredo, where tender cauliflower florets are transformed into a velvety smooth sauce, to the tangy Vegan Sun-Dried Tomato Cauliflower Alfredo, bursting with Mediterranean flavors, each recipe offers a unique twist on this beloved dish.

Delight in the luscious Vegan Roasted Red Pepper Cauliflower Alfredo, where roasted red peppers add a vibrant hue and a touch of sweetness. For a spicy kick, try the Vegan Chipotle Cauliflower Alfredo, where chipotle peppers infuse the sauce with a smoky heat. Prepare to be amazed by the umami-rich Vegan Mushroom Cauliflower Alfredo, featuring sautéed mushrooms that elevate the dish to a new level of savoriness.

Whether you prefer a straightforward Vegan Simple Cauliflower Alfredo or crave the added richness of the Vegan Cashew Cauliflower Alfredo, our recipes cater to a range of preferences. And for those seeking a gluten-free option, the Vegan Gluten-Free Cauliflower Alfredo is an absolute delight, offering the same creamy indulgence without compromising on taste.

Let's cook with our recipes!

VEGAN CAULIFLOWER ALFREDO SAUCE

Vegan Cauliflower Alfredo Sauce image

This is a low-fat, vegan alternative to pasta with Alfredo sauce.

Provided by soyfreeveg

Categories 100+ Pasta and Noodle Recipes Noodle Recipes

Time 45m

Yield 4

Number Of Ingredients 10

Ingredients

¼ cup olive oil
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 head cauliflower, stemmed and chopped
1 ½ cups vegetable stock
2 tablespoons chopped fresh basil
1 teaspoon dried rosemary
1 (16 ounce) package whole wheat rotini pasta
½ cup almond milk
salt and ground black pepper to taste

Steps:

Heat olive oil in a deep pan over medium heat. Cook and stir onion until soft, about 5 minutes. Add garlic and cook for 2 minutes more. Add cauliflower, vegetable stock, basil, and rosemary. Cover pan and cook until cauliflower is soft, 15 to 20 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes.
Pour cauliflower mixture and almond milk into a food processor. Puree until smooth. Season with salt and pepper. Drain pasta and ladle cauliflower sauce on top to serve.

Nutrition Facts : Calories 574.5 calories, Carbohydrate 97 g, Fat 15.9 g, Fiber 13.7 g, Protein 20.1 g, SaturatedFat 2.2 g, Sodium 215 mg, Sugar 5.2 g

VEGAN CAULIFLOWER ALFREDO

Vegan Cauliflower Alfredo image

A great creamy dish that can be served alone or as a side dish. Full of nutrients and extremely healthy.

Provided by My Healthy Kitchen

Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu

Time 1h35m

Yield 6

Number Of Ingredients 18

Ingredients

2 large heads cauliflower, cut into pieces
2 large red onions, cut into wedges
2 cloves garlic, chopped, or more to taste
1 serving canola oil cooking spray
2 cups plain soy milk
1 (14 ounce) package firm tofu, cut into cubes
½ (8 ounce) package shredded mozzarella-style vegan cheese (such as Daiya®)
¼ cup nutritional yeast
2 tablespoons onion powder
1 tablespoon lemon juice, or more to taste
1 tablespoon dried basil
1 tablespoon dried marjoram
1 tablespoon dried oregano
1 tablespoon dried parsley
1 teaspoon garlic powder
1 teaspoon ground black pepper, or more to taste
3 large large kale leaves, minced, or more to taste
1 cup cherry tomatoes, halved

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Spread cauliflower, onions, and garlic onto a large baking sheet. Spray canola oil spray over cauliflower mixture.
Bake in the preheated oven until browned and tender, 30 to 45 minutes. Transfer cauliflower mixture to a 9x13-inch baking dish. Reduce oven temperature to 300 degrees F (150 degrees C).
Blend soy milk, tofu, vegan cheese, nutritional yeast, onion powder, lemon juice, basil, marjoram, oregano, parsley, garlic powder, and black pepper in a food processor or blender until sauce is creamy.
Pour sauce into a saucepan and cook over medium-low heat until warmed, about 5 minutes. Add kale to sauce and cook until kale is wilted, about 5 minutes. Pour sauce over cauliflower mixture and add tomatoes; mix well.
Bake in the oven until bubbling and lightly browned, about 40 minutes.

Nutrition Facts : Calories 304.7 calories, Carbohydrate 36.9 g, Fat 10.5 g, Fiber 11.6 g, Protein 20.4 g, SaturatedFat 3.7 g, Sodium 439.2 mg, Sugar 13.3 g

Tips:

To save time, use a food processor to quickly and easily rice the cauliflower.
If you don't have nutritional yeast, you can substitute it with a mixture of dried thyme, garlic powder, and onion powder.
For a creamier sauce, add an extra 1/4 cup of almond milk or vegetable broth.
Feel free to add other vegetables to the sauce, such as broccoli, spinach, or mushrooms.
Serve the Alfredo sauce over your favorite pasta, rice, or roasted vegetables.

Conclusion:

This vegan cauliflower Alfredo sauce is a delicious and healthy alternative to traditional Alfredo sauce. It's made with simple, wholesome ingredients and is packed with flavor. Whether you're vegan, dairy-free, or just looking for a healthier Alfredo sauce, this recipe is sure to please. Give it a try and let us know what you think!