This rich, creamy, and totally dreamy cauliflower alfredo sauce recipe is 100% dairy-free. You'll be amazed at how healthy and delicious vegan can be!
½yellow onion, chopped
3cups(12 ounces) chopped cauliflower
1cupvegetable stock or water
1-2tablespoonsnutritional yeast, see notes
½teaspoonsoy sauce, gluten-free or coco aminos, as needed
Optional: 1 tablespoon butter, vegan or regular butter both work, use what you have on hand
Heat the oil in a medium-sized pot over medium-high heat. Add the onion and let it cook for 3-4 minutes, or until it is soft and translucent. Add the garlic and cook for 30 seconds. Add the cauliflower and the vegetable stock or water to the pot, cover with a lid and let the cauliflower steam for 5 minutes, or until it is soft.
1 teaspoon olive oil, ½ yellow onion, 3 cloves garlic, 3 cups (12 ounces) chopped cauliflower, 1 cup vegetable stock or water
Transfer everything in the pot to a blender (a high-powered blender will make the smoothest sauce, but any blender will work) and blend on high until smooth. Add the remaining ingredients (starting with 1 tablespoon of nutritional yeast and 1 teaspoon of sea salt) and blend again. Taste and add more nutritional yeast and sea salt, if you'd like. If you are using the optional butter add it now and blend once more.
Either use the cauliflower alfredo right away or pour it into a pan to keep warm until you are ready to use it.
Nutritional yeast can be bought from some major grocery stores and most health food stores. You can also purchase it online through Amazon.If the alfredo is too thick (this can happen if too much stock evaporated while steaming the cauliflower) simply add a little extra water or stock.