• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Punks
  • Recipes
  • Resources
  • About us
  • Work with us
  • Store
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • Recipes
  • Resources
  • About us
  • Work with us
  • Store
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Resources
    • About us
    • Work with us
    • Store
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Italian

    Creamy Vegan Cauliflower Alfredo

    Published: Jun 25, 2019 by Jess & Dan · Modified: Mar 19, 2020 · This post may contain affiliate links

    246 shares
    • 50
    Jump to Recipe Print Recipe

    This vegan creamy cauliflower Alfredo is perfect comfort food, and healthy to boot! With it only taking 30 minutes to make, it will become a weekly staple before you know it.

    Vegan cauliflower Alfredo on a plate with sprouts

    We really love Brussels sprouts (yes, it is 'Brussels' sprouts, not 'Brussel', who knew? Although this may be a British thing?) so we wanted to create a new dish that featured them.

    We also love the versatility of cauliflower, so after a bit of experimenting and testing it out on our friend Daisy (she runs awesome vegan events in the UK!), we created have our creamy vegan Alfredo tagliatelle!

    Creamy vegan cauliflower Alfredo

    Cauliflower is great, isn't it?

    Cauliflower is the hero vegans deserve – rice, steaks, sauces – it does it all! A truly versatile ingredient, it easily takes on the flavour of marinades and sauces, and adds a certain 'bite' to dishes when cooked correctly.

    So, what is vegan cauliflower alfredo?

    Absolutely delicious, that's what! But traditionally, the dish is made with butter and parmesan – two ingredients that aren't very vegan-friendly! Back in 1941, Alfredo di Lelio, a Roman restaurateur created the dish for his pregnant wife, who was struggling with her appetite.

    It became famous when two American tourists tried his 'simple pasta' when on holiday in Rome and they ate in Alfredo's restaurant. They took the recipe back to the US, and the rest – as they say – is history.

    The dish isn't as well-known here in the UK, so here's hoping our UK readers will love our creamy vegan Alfredo as much as it's loved in the US.

    To our American readers – how does it compare? We'd love to know!

    📖 Recipe

    Creamy vegan cauliflower Alfredo on a plate with sprouts

    Creamy Vegan Cauliflower Alfredo

    This is a deliciously creamy and indulgent tagliatelle recipe made with whole foods instead of vegan cream. Making it kind of healthy too, right?
    5 from 2 votes
    Save Saved! Print Pin Rate
    Course: Dinner
    Cuisine: Italy
    Prep Time: 5 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 4
    Calories: 562kcal
    Author: Jess & Dan

    Ingredients

    Metric - US Customary
    • 1 large cauliflower – trimmed into florets, keep the core and leaves for roasting – they're delicious
    • 1 teaspoon Dijon mustard
    • 6 tablespoon nutritional yeast
    • 1 cup unsweetened oat milk
    • 300 g Brussels sprouts – halved
    • 3 cloves garlic
    • 400 g tagliatelle
    • 1 tablespoon Olive oil
    • Salt & pepper – to taste

    Instructions

    • Pre-heat your oven to gas mark 5/190c and put a pan of water on to boil.
    • Add the cauliflower, reduce to a simmer and cook for 5-7 minutes until it starts to soften.
      1 large cauliflower
    • While the cauliflower is cooking, toss the sprouts in a splash of olive oil, salt and pepper. Place them face-down on a roasting tray along with the garlic cloves and cook for 10 minutes. You could roast the cauliflower leaves and core at the same time!
      300 g Brussels sprouts, 1 tablespoon Olive oil, 3 cloves garlic
    • Once the cauliflower is cooked, drain it but reserve the water it was cooked in – this will be used to water down the sauce, and cook the pasta in – to save water and washing up!
    • Set aside a cup (or so) of the cauliflower cooking water just in case you need it for the sauce, then bring the rest back up to a boil and cook the tagliatelle – follow the instructions on the packet for how long to cook it for. It's usually around 10 minutes.
      400 g tagliatelle
    • Put the cauliflower, Dijon mustard, nutritional yeast, milk and a good helping of salt and black pepper in a blender.
      1 large cauliflower, 1 teaspoon Dijon mustard, 6 tablespoon nutritional yeast, 1 cup unsweetened oat milk, Salt & pepper
    • Peel the roasted garlic and chuck it in the blender too, then blend everything until smooth – if it's looking a bit thick, add some of the water that the cauliflower was cooked in a little bit at a time. The sauce should be pretty thick so that it clings to the pasta, but still be somewhat runny.
      3 cloves garlic
    • When the pasta is cooked, drain it and add it back to the empty pan.
    • Add the sprouts, then pour the sauce over and give everything a good stir so that everything is coated in the sauce.
    • That's it – get stuck in to your vegan Alfredo and let us know what you think!

    Notes

    • You could also add other vegetables to this like broccoli, spinach or kale, depending on what's available.

    Nutrition

    Calories: 562kcal | Carbohydrates: 97g | Protein: 26g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 126mg | Potassium: 1231mg | Fiber: 12g | Sugar: 11g | Vitamin A: 752IU | Vitamin C: 134mg | Calcium: 189mg | Iron: 5mg
    Tried this recipe? Tag us today!Mention @vegan_punks or tag #veganpunks!

    More Vegan Italian Recipes

    • Italian seasoning on a wooden spoon.
      The 4 Best Italian Seasoning Substitutes
    • Lemon linguine pasta on a large plate with lemon slices.
      43 Best Vegan Italian Recipes
    • Lentil bolognese with tagliatelle and vegan parmesan cheese in a bowl.
      Easy Lentil Bolognese with Mushrooms
    • Parmesan topped spaghetti arrabiata with fresh basil and bread.
      Easy Spaghetti Arrabiata (6 Ingredients)
    246 shares
    • 50

    Reader Interactions

    Comments

    1. Lydia

      July 27, 2020 at 1:58 am

      We made this for dinner on the weekend and oh my gosh - I think it will be the go-to pasta dish for a long while. Such a great creamy sauce and the brussel sprout combo was delicious. Great recipe!

      Reply
      • Jess Saunders

        July 27, 2020 at 6:57 am

        Great to hear this Lydia! Thanks so much for trying it and leaving such wonderful feedback. We love Brussels sprouts too!

        Reply
    2. Chelsie

      April 06, 2020 at 4:48 pm

      5 stars
      Definitely one of my favourite dishes now! Thanks for sharing 🙂

      Reply
      • Jess Saunders

        April 07, 2020 at 8:11 am

        That is high praise! So glad you enjoyed it, and thank you for the review 😊 Jess x

        Reply

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Jess and Dan wearing sunglasses, sat against a painted brick wall

    Hey there! Thanks for checking out Vegan Punks. We're Dan and Jess – a husband and wife team who love creating and sharing vegan recipes. We draw on our experiences of travelling the world and learning about different cuisines. That's why you'll find plant-based versions of traditional dishes from all around the globe on our blog. And, of course, all with a pinch of punk attitude.

    More about us →


    An image showing all the publications we've been shared in, including: Veganuary, LiveKindly, Vegan Food & Living and Plant Based News, amongst others.


    Seasonal Recipes

    • Chopped zucchini in a black pan with a spoon.
      8 Best Indian Zucchini Recipes (AKA Courgette)
    • Aubergine curry served with fresh coriander and roti.
      Easy Roasted Aubergine Curry
    • Vegetable passanda in a bowl with rice in half of the dish and a hand with tattoos
      Creamy Vegetable Pasanda
    • Red lentil curry in a bowl topped with fresh coriander, yoghurt and chutney.
      Easy Red Lentil Curry with Cauliflower and Spinach
    • Tofu chop suey in a bowl
      The Best Vegan Tofu Chop Suey
    • Square image showing vegan nasi goreng in a mound on a grey plate surrounded by cucumber, tomato and satay skewers
      Vegan Nasi Goreng In 15 Minutes [With Step-By-Step Photos]

    Popular Recipes

    • Thai vegetable stir fry on a white oval plate. Broccoli, carrots cabbage and mushrooms and cashews can be seen. Set on a pink background.
      Thai Vegetable Stir Fry in 15 minutes
    • Aubergine curry with cauliflower with spoons, friend Indian snacks and Indian bread.
      Roasted Aubergine and Cauliflower Curry (Easy)
    • Sweet chili sauce in a wooden bowl.
      7 Best Sweet Chili Sauce Substitutes
    • Brinjal Bhaji in 45 minutes
    • Vegan egg mayo sandwich cut in half
      Vegan Egg Mayo Sandwich
    • A large oval plate is filled with stir fried morning glory. The green shoots and leaves are spread across the plate, with the occasional piece of garlic, red chilli or soybean mixed in. Underneath the vegetables is a rich, brown sauce. The whole plate is sat on top of a pink cloth.
      Thai Morning Glory Stir Fry

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Statement
    • Affiliate Disclaimer
    • Terms of Service

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • About Us
    • Contact Us
    • Work With Us

    Vegan Punks is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising & linking to Amazon.com.

    Copyright © 2023 Vegan Punks®

    246 shares
    • 50