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5 from 3 votes

Vegan Alfredo Sauce


  • 1 pound cauliflower florets
  • 1/2 cup hot water
  • 4 cloves garlic
  • 3/4 cup unsweetened plant milk
  • 1 tablespoon lemon juice
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 3 tablespoons nutritional yeast
  • 2 teaspoons dried basil
  • 1/2 teaspoon Table Tasty salt substitute or your favorite salt substitute
  • 2 tablespoons rolled oats
  • freshly ground black pepper to taste
  • 1/2 teaspoon red pepper flakes – optional if you don’t like the kick red pepper flakes give a recipe feel free to reduce or omit it.


  • Place the hot water in the stainless steel liner of a 6 quart electric pressure cooker along with the garlic cloves and cauliflower. Put the lid on and close the valve, set the timer for 1 minute and use quick release. When the pressure comes down remove the lid and carefully transfer the water, cauliflower and garlic to a high powered blender container, add the rest of the ingredients except for the red pepper flakes. Process until smooth and creamy about 1 minute. Stir in the red pepper flakes.
  • Serve the Alfredo Sauce over zucchini noodles or your favorite type of noodle. To heat up the zucchini noodles I put them in a microwave safe dish covered and microwave for 2 minutes. You can also heat them up gently in a nonstick skillet until warm. If you cook zucchini noodles too long they will get watery. Garnish with fresh basil if desired.


Please note that I tried many different variations of this recipe and this was our favorite combination of ingredients. I don’t know what will happen if you substitute other ingredients or change the quantities. Recipes are just an idea and personal tastes are an individual thing. For me it’s perfect as is but for someone else it might be too much flavor or for some it might not be enough. Feel free to tweak and alter all you desire!
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