This Vegan Creamy Cauliflower Cashew Alfredo Pasta is creamy, comforting and truly everything you could possibly want in a bowl of pasta. If you are craving comfort food but want to skip the dairy and heavy feeling after, you need to try this. The sauce is super easy to make in a blender and turns out so creamy! Serve this at a party and your guests will be asking for the recipe. If you want more creamy pasta recipes, check out my All Your Greens Pasta, Beauty Beet Pasta, and Creamy Hummus Vegan Pasta.
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Notes on Ingredients
- Pasta: I used Banza chickpea noodles to boost the fiber and protein content of this dish, but any noodle works! You can use gluten-free pasta or regular whole-wheat pasta.
- Cashews: Use raw cashews for this to make the creamiest alfredo sauce without the need for additional oil or salt.
- Nutritional yeast: Adds cheesiness to the alfredo sauce without dairy. Find nutritional yeast in the spices/baking aisle of your grocery store.
- Almond milk: Any non-dairy milk works.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make Vegan Creamy Cauliflower Cashew Alfredo Pasta?
- Steam cauliflower and cashews together until both are soft (5-10 minutes).
- While the cauliflower and cashews steam, boil pasta.
- Make the sauce by blending all ingredients together (except for pasta) in a blender until completely smooth.
- Pour over strained pasta and enjoy!
- Feel free to add in whatever veggies you like!
- Step 1: First, steam the cauliflower and cashews until soft and cook the pasta.
- Step 2: Then, blend all of the ingredients together (except pasta) to make the sauce. Pour sauce over strained pasta and enjoy!
Commonly Asked Questions
Store this pasta in the fridge for up to 4 days. To reheat, microwave or heat in a pan on the stove for a couple minutes until warm.
Depending on the pasta you use, if you use chickpea pasta like I did, one serving of this dish contains 16g of protein and 8g of fiber.
I like to stir in spinach at the end of making this recipe to add volume, micronutrients, and greens. You could also add cooked veggies like mushrooms.
A high-speed blender works best. Unfortunately, a food processor won’t blend the cashews and cauliflower down to be creamy enough–there will still be some gritty texture. If you want a blender-free recipe, make my One Pot Pasta or Vegan Caesar Pasta Salad.
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Extra Helpful Tips
- Use any pasta noodle of choice–I used chickpea pasta to boost the protein and fiber content.
- Use a high-speed blender to blend the alfredo sauce for maximum creamy texture.
- Mix in any veggies you’d like to bump up the nutritional value and volume of this dish–I like wilted spinach, broccoli, or roasted mushrooms.
- Use leftover cauliflower and make Golden Girl Curry next!
How to Store
Store this pasta in the fridge for up to 4 days. To reheat, microwave or heat in a pan on the stove for a couple minutes until warm.
If you tried this Vegan Creamy Cauliflower Cashew Alfredo Pasta or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
Vegan Creamy Cauliflower Cashew Alfredo Pasta
Ingredients
- 1 8 oz box pasta
- 5 cups cauliflower chopped
- 1 cup cashews raw
- ¼ cup nutritional yeast
- ½ cup almond milk plain and unsweetened
- 1 lemon juiced
- 1 teaspoon garlic powder
- 1 teaspoon pink Himalayan salt
Instructions
- Steam cauliflower and cashews together until both are soft (5-10 minutes).
- While the cauliflower and cashews steam, boil pasta.
- Make the sauce by blending all ingredients together (except for pasta) in a blender until completely smooth.
- Pour over strained pasta and enjoy!
- Feel free to add in whatever veggies you like!
Ari says
Great recipe!!
Taylor says
Super easy super good!
Just ended up half-ing the recipe, and turned out to be 3 servings with our speghetti squash.
Danielle Keith says
So glad you liked it! Sounds great to have it with spaghetti squash!
Lisa says
Can I use another plant milk instead of almond milk?
Danielle Keith says
Yes! You can use any unsweetened plant-milk!
Lisa says
How long does this last?
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!
Hana says
Hello,
Does this freeze/thaw well?
Danielle Keith says
Yes, you can freeze the sauce!
DANIELLE says
THIS RECIPE IS EVERYTHING!!!! I GAVE ME LIFE AND ENERGY AND EXCITEMENT TO KEEP AT THIS VEGAN LIFE WHEN YOU FIND GOOD RECIPES THAT SATISFIES TASTE AND HEALTH. I HAVE SHARED THIS RECIPE WITH 5 PEOPLE ALREADY. THANK YOU. BLESSINGS
Jon dow says
Servings?????
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?
Danielle Brown says
Yes I would suggest whole wheat pasta or semolina pasta or a more hardy GF pasta like brown rice pasta!
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.
Jen says
Substitute for nutritional yeast please. I can’t eat it.
Taylor From HealthyGirl Kitchen says
vegan cheese
MaLu 922 says
Great recipe, thank you! I paired it with a Portobello mushroom and sprinkle everything bagel seasoning on top!
Susie says
Delicious! Didn’t have a lemon so used a bit of ACV and added a few handfuls of spinach. So good!
Jordan Stacy says
This alfredo sauce is so good… you’d never guess it’s dairy-free! I love that it’s made from cauliflower to add micronutrients and fiber.