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cauliflower alfredo pasta with lemon and parsley on top in three bowls

Vegan Cauliflower Alfredo

This creamy cauliflower alfredo can be made in less than 30-minutes and truly makes the best easy weeknight dinner recipe!
4.82 from 11 votes
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Course: Vegetarian Pasta
Cuisine: Vegan
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings


  • 12 oz cooked pasta
  • 4 cups chopped cauliflower ½ head of cauliflower
  • 1 cup diced onion 1 small onion or ½ large onion
  • 2 cloves garlic minced
  • 2 tablespoon oil
  • 2 ½ cups oat milk or other non-dairy milk
  • ½ cup chickpeas
  • ¼ cup nutritional yeast
  • 1 tablespoon white miso paste
  • 2 teaspoon lemon juice
  • salt & pepper to taste
  • 2 tablespoon parsley optional, as topping


  • Cook the pasta according to package instructions. Strain and set aside in a large pot.
  • While the pasta is cooking, chop up the cauliflower, onion, and garlic and set aside. Add the oil to a frying pan or wok and turn on the heat. Once the oil is hot, add in the vegetables and sauté for 10-12 minutes until browned. Remove the vegetables from the heat and season with salt and pepper.
  • Add the cooked vegetables to a blender with the oat milk, chickpeas, nutritional yeast, miso paste, and lemon juice. Then, blend until completely smooth and creamy. The sauce will be pretty thick, so if you are looking for a thinner sauce add more oat milk. Depending on the quality of your blender this can take anywhere from 2-8 minutes.
  • Add the blended cauliflower sauce to the pan with cooked pasta and mix together over low heat until the sauce has reached the desired temperature. Turn off the heat, season with salt and pepper, and serve the pasta immediately. Garnish with parsley and lemon slices if desired!


  • the cauliflower alfredo sauce will keep in the fridge in a closed container for 4-5 days. It can also be stored in the freezer up to 1 month. To reheat, cook in the microwave or add to a small pan and cook over low heat.


Calories: 353kcal | Carbohydrates: 55g | Protein: 13g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 316mg | Potassium: 541mg | Fiber: 7g | Sugar: 16g | Vitamin A: 484IU | Vitamin C: 49mg | Calcium: 264mg | Iron: 3mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!