Oil-Free Vegan Alfredo Sauce

Aryane @ Valises & Gourmandises
Once you try this creamy vegan Alfredo sauce, you will never want to go back to the old version! It's highly nutritious, scrumptious and ready in under 30 minutes!
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Prep Time 10 mins
Cook Time 15 mins
Course Main Course, Pasta
Cuisine vegan, vegetarian
Servings 4
Calories 115 kcal


  • 1/3 cauliflower head cut in florets
  • 1 small onion quartered
  • 2 garlic cloves crushed with the side of the knife
  • 3/4 to 1 cup cooking water
  • 1/2 cup cashew nuts soaked at least 2 hours*
  • 1/4 cup nutritional yeast
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • salt & pepper to taste


  • Place the cauliflower, onion and garlic (smashed but not chopped) in a small pot, cover with water and bring to a boil. Cook until the cauliflower is tender.
  • Transfer the veggies in the blender together with the drained cashews, the seasonings and 3/4 cup of the cooking water. Process until nice and smooth.
  • Taste and adjust the seasonings and liquids if necessary. Serve on warm pasta and top with nut parmesan.


  • You can either cook your pasta -in separate pot- at the same time as the veggies or use the leftover cooking water (+ extra as needed) to cook them while you process the sauce. Add your zoodles to the pot 2-3 min. before the spaghetti is done.
  • Yields around 4 portions. You can keep leftover sauce in the fridge. It goes great on pizza!
  • If you don't have time to soak the cashews, cover them with boiling water and let sit for 10-20 min.


Calories: 115kcalCarbohydrates: 10gProtein: 5gFat: 7gSaturated Fat: 1gSodium: 4mgPotassium: 202mgFiber: 2gSugar: 2gVitamin C: 3mgCalcium: 15mgIron: 1mg
Keyword cashews, cauliflower, creamy sauce, easy dinner recipe, gluten-free, oil free, silken tofu, vegan alfredo sauce, vegetarian
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