Cauliflower Cashew Alfredo (Vegan/GF)

Healthy CAULIFLOWER Cashew Alfredo is calling your name!

Cauliflower is all the rage right now and for good reason. That is why you need to make this cauliflower cashew alfredo recipe! It is to die for! It is a great replacement in pizza crusts instead of flour, it makes delicious gnocchi, it is delicious just roasted but it is SO yummy when made into alfredo.

This yummy vegetable is packed with nutrients and has so many health benefits. In addition, cauliflower boosts the immune system due to its high vitamin C content and it also has anti-inflammatory properties as well.

It also aids in digestion, boosts brain function, prevents diabetes, reduces bad cholesterol, prevents cancer, protects the heart, and promotes weight loss.

This recipe is: 





✔️100% yummy

This cauliflower cashew already recipe is creamy, comforting and everything you could possibly want in a bowl of pasta. If you want a classic comfort food dish but want to skip the dairy and cholesterol, you need to try this one out.

I was craving a cream sauce with pasta one day and I decided to experiment in the kitchen. Also, fun fact about me is that I don’t measure anything when I cook…I simply add a little bit of this and a little bit of that. I taste as I go, adjusting flavors along the way.

Let me tell you a secret: I made this recipe up and it happened to work out perfectly on the first try! I was so proud! TOTAL WIN!

Even though there are cashews in this recipe, the true star is the cauliflower! Cauliflower is super low in calories but it’s packed with health truly helps to make the best alfredo sauce! I would suggest using organic cauliflower as it tends to be in the dirty dozen.

Cauliflower is also relatively cheap so this recipe won’t break the bank – this recipe makes a lot of sauce too so it’s enough for a whole family or to keep in the fridge for leftovers! Bring this into work for lunch and make your co-workers super jealous. You can make this for dinner, show it off at a pot-luck, wow your vegan and non-vegan friends with it, impress your kids or just make it for yourself.

I honestly just want to cozy up with a bowl of this and watch a good TV show…who’s with me?!

Chickpea Pasta

I used Banza chickpea pasta and for good reason! It is super high in plant-based protein and is loaded with fiber. When compared to traditional white pasta it is a great alternative. Banza is both vegan and gluten-free. Can we just talk about how this recipe is both plant-based and gluten-free but still tastes AMAZING? Eating healthy doesn’t have to be boring or bland.

Banza Pasta 

Protein: 25 grams

Fiber: 13 grams

Low glycemic index

High in iron

Made with chickpeas



Get a 6-Pack Sampler of Banza from Amazon

Don’t worry if you can’t find Banza or would like to use something else I would suggest lentil pasta, brown rice pasta, the quinoa pasta from Trader Joe’s or even a simple organic whole wheat pasta will be perfect! If you aren’t watching out for gluten-free use any pasta that is your favorite!

Other uses for this sauce could be for fondue or even to use as a white pizza base. You can get creative with it!

Social media – I would love to see your HealthyGirl Kitchen recipe creations! Tag me on Facebook or Instagram @healthygirlkitchen to share the vegan plant-based love! Pin on Pinterest to save for later or to share with friends.

What are you waiting for?!

Get cooking! Be sure to print this cauliflower cashew alfredo recipe or bookmark it so you don’t lose it.

Cauliflower Cashew Alfredo

total time 25 minutes

the ingredients


  • Steam cauliflower and cashews together until both are soft (5-10 minutes)
  • Boil pasta at the same time
  • Blend all ingredients together except for pasta in a blender until completely smooth
  • Pour over pasta and enjoy!
  • Feel feel to add in whatever veggies you like!

In good health,


Danielle Brown

Hi! I’m Danielle Brown, the face behind HealthyGirl Kitchen! I share easy, approachable plant-based recipes that are not only healthy but taste amazing. Follow me on Instagram, TikTok, and Facebook for free vegan meal ideas, recipes and healthygirl tips.

Leave a Reply

Want to join the discussion? Feel free to contribute!
Recipe Rating

join the conversation

  1. Ari says:

    Great recipe!!5 stars

  2. Taylor says:

    Super easy super good!
    Just ended up half-ing the recipe, and turned out to be 3 servings with our speghetti squash.5 stars

    1. Danielle Keith says:

      So glad you liked it! Sounds great to have it with spaghetti squash!

  3. Lisa says:

    Can I use another plant milk instead of almond milk?

    1. Danielle Keith says:

      Yes! You can use any unsweetened plant-milk!

  4. Lisa says:

    How long does this last?

    1. Danielle Keith says:

      I would keep the sauce separate from the pasta if you want to keep in the fridge. The sauce will last in the fridge about 4 days!

  5. Hana says:


    Does this freeze/thaw well?

    1. Danielle Keith says:

      Yes, you can freeze the sauce!

  6. DANIELLE says:


  7. Jon dow says:


  8. Debbie says:

    I loved the flavor, but the noodles turned to mush. It looked more like mashed potatoes than a pasta dish. Perhaps it was because I used chickpea noodles – traditional noodles may work better?

    1. Danielle Brown says:

      Yes I would suggest whole wheat pasta or semolina pasta or a more hardy GF pasta like brown rice pasta!

  9. Christine says:

    My boyfriend Mark is a BIG meat eater and says that this is better than regular alfredo. I eat mine with hearts of palm pasta and it has very few calories. I’ve had it with the banzai pasta to both are equally delicious.5 stars

  10. MaLu 922 says:

    Great recipe, thank you! I paired it with a Portobello mushroom and sprinkle everything bagel seasoning on top!5 stars