Cauliflower Alfredo

Alfredo sauce reinvented! We've added parmesan and topped ours with mushrooms, shallots and sun dried tomatos for extra flavor.
Author Veg Life Staff


  • 2 Tbl Vegan Butter such as Earth Balance (for sauteeing & finishing the sauce)
  • 1 Tbl Olive or Vegetable Oil
  • 1 Shallot
  • 12 Whole Button Mushrooms
  • 1 Tbl Sun Dried Tomatos
  • Vegetable Penne or Fettucini
  • 1 Medium Cauliflower cut apart into florets
  • 3 C Vegetable Broth
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 1/4 C Almond Milk
  • 1/4 C Vegan Grated Parmesan Cheese
  • Parsley


  • Cut apart the cauliflower into florets and boil in a large sauce pot until very tender.
  • Meanwhile, in a saute pan, with 1 Tbl of the butter and 1 Tbl of olive oil, saute the shallots and the mushrooms. Add the sun dried tomatos and keep warm over low heat.
  • Using a spider or slotted spoon, transfer the cauliflower to a blender (do not discard vegetable stock!)
  • To the blender, add the milk, salt, pepper, grated parmesan and 1 to 1-1/2 Cup of the vegetable stock. You'll need more or less depending on the size of the cauliflower. Reserve the remainder to thin out if necessary. Blend until smooth. Transfer to a pan to keep hot while pasta is cooking. Add parsley.
  • Serve the sauce over pasta and top with the mushroom mix. Add more cheese and garnish with parsley, if desired.