Dairy-Free Alfredo Sauce Recipe

Bring a large pot of salted boiling water or broth to a boil. Add the cauliflower, cover, and cook for 8-10 minutes, until tender and soft. Drain and set aside. Note – If the cauliflower isn’t fully tender before blending, it won’t break down smoothly which will make the sauce grainy.

Heat the same pot over medium heat with olive oil. Add onion and sauté until softened, about 2 minutes. Add garlic and cook for 30 seconds, stirring constantly to prevent burning. Then, add the cauliflower and Italian seasoning, cooking for another 2 minutes.

Carefully transfer the sautéed onion, garlic, and cauliflower to a blender or food processor.

Add broth, lemon juice, nutritional yeast, salt, and pepper. Blend until smooth and creamy. If needed, add a little more broth to reach your desired consistency.

Return the blended cauliflower mixture to the pot and stir in coconut milk or non-dairy milk. Heat over medium, stirring until fully combined and warmed through. Adjust seasoning if needed

Serve with veggie noodles or your favorite gluten-free pasta.

Store in an airtight container for up to 4–5 days. If it thickens too much after chilling, add a splash of broth or non-dairy milk before reheating.