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bowl of fettuccine with vegan alfredo sauce

Vegan Cauliflower Alfredo Sauce (No Cashews!)

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  • Author: Alex Aldeborgh, RD
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: makes about 3 cups of sauce 1x
  • Category: sauces and dressings
  • Method: blender, stovetop
  • Cuisine: American Italian
  • Diet: Vegan


This vegan cauliflower alfredo sauce without cashews is easy & quick to make in 20 minutes or less. The creamy vegan sauce is made from cauliflower, garlic, onions, tahini, and nutritional yeast for a savory, cheesy flavor. This sauce is perfect for making nut free vegan fettuccine alfredo for dinner! You can also enjoy this velvety smooth sauce with roasted veggies or drizzled onto grain bowls.


  • 2 tbsp olive oil
  • 5 cloves garlic, minced
  • 2/3 cup white or yellow onion, diced
  • 2 1/2 cups cauliflower, cut into florets
  • 1/4 tsp dried thyme
  • 1 cup vegetable broth
  • 1 tsp kosher salt, divided
  • 2 tbsp tahini
  • 1/3 cup nutritional yeast
  • Juice of half a lemon


  1. Heat olive oil in a medium saute pan with a lid over medium heat.
  2. Add the garlic, onion, and 1/2 tsp salt.
  3. Stir and cook for 2 minutes, until fragrant.
  4. Add the cauliflower and thyme and stir it into the garlic and onion mixture. Cook it for 3-5 minutes to let the cauliflower start to brown a litte.
  5. Add the vegetable broth. Cauliflower, garlic, and onions in a pot with veggie broth
  6. Cover and let the caulilfower steam for 5-7 minutes over low-medium heat, until the cauliflower is easily pierced with a fork.
  7. Remove from heat and transfer everything in the pot to your blender.
    cauliflower and onion in a blender
  8. Add the tahini, nutritional yeast, lemon juice, and remaining 1/2 tsp salt.
    cauliflower alfredo sauce ingredients in a blender before being blended
  9. Blend the sauce for 1-2 minutes until it is COMPLETELY smooth and creamy, with no lumps remaining at all.
    blended cauliflower alfredo sauce in a blender
  10. Serve with cooked pasta garnished with freshly cracked pepper, chopped parsley, and crunchy sea salt for fettuccine alfredo!



If you make this sauce and have leftovers, you can store it in a jar or airtight container in the fridge and use it within five days.

The sauce may thicken up when refrigerated. If this happens, you can let it sit out to come to room temperature, or you can throw it back in the blender and blend it up again.

Serving suggestions

You can use this “cheesy” vegan sauce as a dairy-free alternative to make fettuccine alfredo. Additionally, you can drizzle it over roasted vegetables, tofu, or grain bowls.