Vegan Alfredo Sauce

Oh, Alfredo. So many memories. I remember in high school during finals weeks, I'd come home and lunch would always be either homemade pizza or Fettucine Alfredo. IMG_3029

I find myself frequently feeling nostalgic for my high school finals days. Strange you would think, right? But let me tell you why. During finals week, we had some kind of freedom to plan our days, instead of the regular routine. Going to school at 6:30 and leaving 2:30 transitioning from class to class with only two breaks. The first one was about 20 minutes and the second one was 10 minutes (mid-day prayer time) How were we supposed to get lunch, eat, and socialize in 20 minutes? Let alone wanting to go see a teacher or something. However, compared to other parts of the world, teachers were absent often so we had a lot of free periods; those were so fun, but I think I spent most of them napping or did I nap during classes? Ah, high school.


I have so much alfredo sauce right now. I was so happy with the results, but now I'm kind of stressing because I have more alfredo sauce than I know what to do with. Thanks to google, I've got some ideas that are not Fettucine (I made that already, recipe coming up!) So what did google suggest I do with alfredo sauce you ask?

Stuffed potatoes, basically any kind of pasta, spaghetti squash, roasted pumpkin and sauteed veggies. Let me know if you have any other ideas!

Healthy Vegan Alfredo Sauce


  • 1 small cauliflower head. Boiled until soft but not mushy
  • 1 cup plant-based unflavored unsweetened milk. I used soy.
  • 1 cup unroasted cashews soaked for +30mins
  • 3 tbsp nutritional yeast (or to taste)
  • 1 medium onion diced
  • 4 garlic cloves minced
  • sea salt and pepper to taste
  • 1/4 tsp turmeric


  1. Boil the cauliflower until tender but not mushy. Drain.
  2. In a sauce pan, add a tiny bit of water and saute the onions then add the garlic. When soft add the salt, pepper, and turmeric. Set aside
  3. in a high-speed blender or a food processor, blend the milk and cauliflower. Add the onions and garlic, more salt and pepper if you want
  4. Drain the cashews and add them to the blender with the nutritional yeast. Blend until creamy. Add more milk if you want it thinner.