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Vegan Pasta Alfredo

This vegan pasta Alfredo is so delicious and creamy. It’s a healthier alternative and tastes incredibly good. Only 9 ingredients needed!

Vegan Pasta Alfredo - This vegan pasta Alfredo is so delicious and creamy. It's a healthier alternative and tastes incredibly good. Only 9 ingredients needed!

I love pasta Alfredo so much, it’s one of my favorite pasta recipes and this version is even better than the traditional one. You’re going to love it because is simple, super creamy, is made with less than 10 ingredients and ready in just 25 minutes!

Before I went vegan, I realized I didn’t feel well after eating dairy products, so I was looking for an easy and delicious alternative to pasta Alfredo and after trying so many recipes I made it, I found the best vegan pasta Alfredo recipe.

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Vegan Pasta Alfredo - This vegan pasta Alfredo is so delicious and creamy. It's a healthier alternative and tastes incredibly good. Only 9 ingredients needed!

It’s healthier and also dairy and gluten-free, but feel free to use regular pasta if you want. We used gluten-free spaghetti, made with corn and rice flour, but I prefer brown rice or buckwheat pasta now because they’re less refined and tastes much better.

Vegan Pasta Alfredo - This vegan pasta Alfredo is so delicious and creamy. It's a healthier alternative and tastes incredibly good. Only 9 ingredients needed! Vegan Pasta Alfredo - This vegan pasta Alfredo is so delicious and creamy. It's a healthier alternative and tastes incredibly good. Only 9 ingredients needed!

Look at the photos, the sauce is so creamy! We used homemade almond milk instead of cream and nutritional yeast instead of cheese. Believe me, you’ll barely notice any difference.

Vegan Pasta Alfredo - This vegan pasta Alfredo is so delicious and creamy. It's a healthier alternative and tastes incredibly good. Only 9 ingredients needed!

I tried nutritional yeast two years ago and I didn’t like it because of its strong taste, but now it’s one of my favorite foods in the whole word. I used to be addicted to cheese and I’m nooch-aholic now.

Even if you don’t like cauliflower, you need to try this pasta because you’re going to love it, I promise! Besides, it’s the perfect plant-based recipe for kids. Hope you enjoy it!

Vegan Pasta Alfredo - This vegan pasta Alfredo is so delicious and creamy. It's a healthier alternative and tastes incredibly good. Only 9 ingredients needed!

If you like this vegan pasta Alfredo, check out these pasta recipes: vegan stir fried Udon noodles, vegan Pad Thai, 15-minute coconut green pasta, lentil bolognese and simple vegan Piquillo pepper pasta (GF).

Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!

Vegan Pasta Alfredo - This vegan pasta Alfredo is so delicious and creamy. It's a healthier alternative and tastes incredibly good. Only 9 ingredients needed!

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Vegan Pasta Alfredo

★★★★★ 4.7 from 47 reviews
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 minutes
  • Yield: 2

This vegan pasta Alfredo is so delicious and creamy. It’s a healthier alternative and tastes incredibly good. Only 9 ingredients needed!

Vegan Pasta Alfredo - This vegan pasta Alfredo is so delicious and creamy. It's a healthier alternative and tastes incredibly good. Only 9 ingredients needed!
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Ingredients

  • 4 ounces gluten-free uncooked spaghetti (120 g)
  • 1 tsp extra virgin olive oil
  • 1 clove of garlic, minced
  • 3/4 cup unsweetened almond milk (175 ml)
  • 1 cup raw cauliflower (100 g), chopped
  • Salt and ground black pepper to taste
  • 1 tbsp nutritional yeast
  • 1/2 tbsp lemon juice

Instructions

  1. Cook the pasta al dente according to package directions.
  2. Heat the oil in a frying pan and cook the garlic over medium-high heat for about 3 to 4 minutes or until golden brown.
  3. Add the almond milk and bring it to a boil.
  4. Low the heat to medium-high, add the cauliflower, salt and pepper and cook for about 7 minutes or until the cauliflower is soft.
  5. Transfer to a blender and add the nutritional yeast and lemon juice. Blend until smooth.
  6. Drain the pasta and pour it into the pan with the sauce. Stir and serve (we added some dried oregano on top).
  7. Keep in a sealed container in the fridge for up to 4 days.

Notes

  • Use regular pasta if you want.
  • You can make this recipe oil-free sautéing the garlic in some water or oil-free broth or even using garlic powder instead. To make the sauce creamier, add 1 tbsp of tahini or any other nut butter, although it’s not necessary.
  • Any unsweetened plant milk is okay.

Nutrition

  • Serving Size: 1/2 of the recipe
  • Calories: 283
  • Sugar: 3.1 g
  • Sodium: 501.4 mg
  • Fat: 4.5 g
  • Saturated Fat: 0.9 g
  • Carbohydrates: 48.8 g
  • Fiber: 6 g
  • Protein: 13.1 g

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About Iosune

Hey, I’m Iosune! I am a recipe developer, writer and author of Simple Vegan Meals and Simple Vegan Smoothies CookBooks.

Find me on Twitter, Instagram, and Pinterest.

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  1. TravelingLands says

    March 6, 2014 at 04:35

    How many servings does this make?

    Reply
    • Minimal Eats says

      March 6, 2014 at 16:57

      This recipe is for two people 😉

      Reply
      • TravelingLands says

        March 6, 2014 at 17:29

        Thanks!

        Reply
        • Minimal Eats says

          March 6, 2014 at 17:35

          😉

          Reply
      • Sita says

        June 18, 2014 at 17:53

        It was awesome!!!!
        Thanks for sharing!!!!

        Reply
        • Iosune says

          June 28, 2014 at 00:00

          Thanks Sita!

          Reply
      • bibi says

        September 12, 2015 at 04:31

        Everyone is raving about this recipe….. I followed the recipe exactly and it tasted only like garlic and milk. :{ What did I do wrong?

        Reply
        • Iosune says

          September 15, 2015 at 10:12

          Hi Bibi! I’m sorry the recipe didn’t work for you 🙁 All the ingredients have a strong flavor, but if the recipe is bland for you, maybe you should add more nutritional yeast, lemon or any of the ingredients to make the pasta tastes better. Have a nice day!

          Reply
        • Ashley says

          June 3, 2017 at 01:14

          I added some onion powder, garlic powder, TINY bit of cumin, and white pepper. It was delicious!

          Reply
          • Iosune says

            June 10, 2017 at 12:11

            Hi Ashley! Sounds great 🙂

  2. Claudia (@The Breakfast Drama Queen) says

    May 19, 2014 at 03:59

    Oooh, this looks absolutely delicious! I’m not vegan either, but don’t like regular Alfredo sauce because I hate feeling like I’m eating a bowl of cream!

    Reply
    • Iosune says

      May 19, 2014 at 12:19

      So true! This version is much lighter and healthier. Thanks for your comment Claudia! 🙂

      Reply
  3. Katie says

    June 5, 2014 at 23:04

    Hello!
    This looks amazing – I’m just wondering what pasta you are using that is vegan?
    Thanks!
    Katie

    Reply
    • Katie says

      June 5, 2014 at 23:13

      Oh! I just saw that you said its a corn/rice flour pasta. Could you tell me the brand? I’m looking for alternatives to Ezekiel and Pad Thai noodles. (Not that I don’t like both of those :))

      Reply
      • Linda says

        October 25, 2015 at 16:32

        TY Katie for your blog. It is so appreciated. To answer one of the questions about the pasta. I use and love Bionaturae. They make an organic gluten free spaghetti with rice, potato, and soy. Comes in 12 oz. bags and I have found it available in Whole Foods and most quality health food stores here in the USA. It is made in Italy and really tastes and cooks like traditional pasta which is something I really appreciate as a full blooded American Italian! Cooking time is 9 mins. I read some of the comments and Katie’s suggestion about more nutritional yeast which I think really picks it up that extra notch. I added a bunch of fresh chopped parsley and frozen organic peas just because I like the color! I think it makes a wonderful side or starter plate but, for me, as a previous omnivore eating a whole plate of alfredo pasta was too much of one consistent taste, so my preference is to make this a part, but not the main portion of the meal. Love all the comments, questions, and answers…only helps to make me a better vegan.

        ★★★★★

        Reply
        • Iosune says

          October 26, 2015 at 12:35

          Thanks a lot for your comment Linda <3 Have a nice day!

          Reply
    • Iosune says

      June 6, 2014 at 17:19

      Hi Katie! We use dry pasta made with corn and rice flour. The brand is “Gallo” but we live in Spain, so I don’t think you can find it in your country 🙂

      Reply
    • jerry says

      February 13, 2016 at 22:48

      most pasta is vegan. gluten free pasta is usually made from rice. the brand i like is called tinkyada, they also carry organic options. ive tried several different brands and this one is the best imo. even my dad, who isnt vegan, thinks this brand tastes like regular pasta.

      Reply
      • Iosune says

        February 16, 2016 at 09:30

        Thanks a lot for the information Jerry! 🙂

        Reply
    • Vilma Reynoso says

      November 23, 2016 at 16:08

      I tried this several times, and it is delicious! Thank you so much for sharing!

      Reply
      • Iosune says

        November 28, 2016 at 10:03

        Hi Vilma! You’re so welcome 🙂 I’m so glad you liked it!

        Reply
  4. Tracy says

    June 5, 2014 at 23:16

    It says there are 9 ingredients. I count 8. Is something missing?

    Reply
    • Iosune says

      June 6, 2014 at 17:20

      Hi Tracy! Salt and pepper are in the same line, so there are 9 ingredients 🙂

      Reply
  5. Katie says

    June 6, 2014 at 00:44

    Any idea if this will freeze well?

    Reply
    • Iosune says

      June 6, 2014 at 17:23

      I don’t know Katie, I’ve never frozen pasta, so I can’t help you, sorry!

      Reply
  6. Shannon says

    June 6, 2014 at 01:20

    This recipe sounds great! I’ve made vegan Alfredo before but not with cauliflower! I’m curious about how much milk. The recipe says 3/4 cup or 750mls which is 3 cups. Can you tell me which is correct? Thank you!

    Reply
    • Iosune says

      June 6, 2014 at 17:26

      3/4 cup of milk, sorry it was a mistake!!!! Thanks Shannon 🙂

      Reply
  7. Bob says

    June 9, 2014 at 03:55

    Hi, this looks wonderful. Do you have a preference if I need to substitute a different alternative milk product due to a nut allergy? Soy, flax, rice? Thanks!

    Reply
    • Iosune says

      June 9, 2014 at 11:34

      Hi Bob! I’ve made this recipe with soy milk and it’s soooo delicious, but I think you could use other plant milks too 🙂

      Reply
  8. Candace Arick says

    June 13, 2014 at 04:03

    I made this last night for my boys (ages 3 & 4), husband, and myself. It was AMAZING! We all loved it, and I’m the only vegan in the house. My kids and husband are vegetarian, but I cook mostly vegan as I hope my boys will follow in my vegan footsteps. I have tried a few different vegan Alfredo recipes that were pretty good, but none that I have found made everyone happy until now. Thanks for this awesome recipe! It was super easy and the measurements were all perfect. I doubled the recipe and it was exactly enough for my family.

    ★★★★★

    Reply
    • Iosune says

      June 13, 2014 at 12:15

      Hi Candace!

      Thanks a lot for your comment 🙂 I’m happy for you and your family, we love this recipe too!!!

      Reply
  9. Caleb says

    June 17, 2014 at 00:49

    Hi, what brand of blender did you use? My Ninja just sucks because it did not blend this recipe very well. Thanks..

    Reply
    • Iosune says

      June 18, 2014 at 21:21

      Hi Caleb! I have a Vitamix blender. You can use more milk if your blender don’t blend very well 🙂

      Reply
  10. Pam says

    June 17, 2014 at 04:27

    Made this yesterday and doubled the recipe. Used almond milk. It was delicious, and both my husband and I loved the texture. Served it with small shell pasta. Thank you for a really tasty sauce that was easy to prepare!

    ★★★★★

    Reply
    • Iosune says

      June 18, 2014 at 21:22

      Hi Pam!!! Thanks a lot for your comment! This sauce is amazing and it’s soooo easy to prepare, I love it! 🙂

      Reply
  11. Kelsi says

    June 20, 2014 at 01:57

    I am currently making the switch to a vegan diet, and creamy alfredo and other cheese products are the last thing for me to let go of, so I’m definitely excited to try this recipe out! But, I was wondering, how well does it reheat if I have leftovers?

    Reply
    • Iosune says

      June 28, 2014 at 00:02

      Hi Kelsi! You can reheat this recipe, but you’ll probably need to add more milk 🙂

      Reply
  12. James says

    June 23, 2014 at 22:50

    I would love to make this! Can I substitute the almond milk with soy milk? My spouse is allergic to almonds.

    Reply
    • Shannon says

      June 23, 2014 at 23:20

      I used cashew milk as I am allergic to almonds as well. It was so yummy!
      Best vegan alfredo I’ve made so far.
      I make my own cashew milk, it’s super easy. Just soak cashews for a few hours and blend with water. (half a cup cashews and a cup and a half water is what I do which is pretty creamy as I use it as coffee creamer). You don’t need to strain cashew milk if using a vitamix (not sure about other blenders)

      ★★★★★

      Reply
      • Iosune says

        June 28, 2014 at 00:08

        Thanks a lot Shannon for shaking your cashew milk recipe, I’ve never tried it!

        Reply
    • Iosune says

      June 28, 2014 at 00:05

      Hi James! You can use soy milk, your vegan pasta Alfredo will be delicious!

      Reply
  13. Sarah says

    July 30, 2014 at 12:36

    I just made this today! And it is SO light and delicious! Thank you so much for this recipe! I’ve been living in Lesotho for a few months now and cooking vegetarian/vegan OFTEN a challenge! I’m so glad I brought nutritional yeast flakes with me from home, and I bought dates 2 weeks ago and almonds on Monday….(2 things that are hard to find and expensive). All the other ingredients I had too! I often share what I make with my friends here who are local, and so far they are loving everything! Looking forward to making more of your recipes!

    ★★★★★

    Reply
    • Iosune says

      August 2, 2014 at 12:24

      Hi Sarah! Eating vegetarian/vegan is not easy sometimes, but it’s totally worth it! I’m so happy you liked this pasta recipe 😉

      Reply
  14. Sydney says

    August 11, 2014 at 01:36

    Is there anything I can substitute for cauliflower? Cashews maybe? I love cauliflower alfredo but I’m out and I really dont feel like going shopping.

    ★★★★★

    Reply
    • Iosune says

      August 11, 2014 at 10:54

      Hi Sydney! You can try to use cashews, but I’ve only made this recipe using cauliflower 🙂

      Reply
  15. Shelley says

    August 31, 2014 at 16:02

    This is definitely MUCH less fattening than alfredo sauce and much healthier–and I’m sorry to be a bummer human being, but–you won’t fool anybody into thinking this is “real” alfredo sauce. It was good, but not amazing. Easy and quick, but I doubt I’ll make it again. Sorry.

    ★★

    Reply
    • Alberto says

      September 2, 2014 at 18:14

      Hi Shelley, I’m sorry to hear that. 🙁
      I know a lot of people who love this recipe. In fact, is one of our most popular recipes, I guess it’s a matter of tastes.
      I hope you find some recipe you like in our blog! 🙂

      Reply
  16. Amy says

    September 3, 2014 at 19:30

    This was fantastic! We follow a nutritarian diet, and I have to say, this really fill in the creamy void perfectly 🙂 being an Italian gal, I used way more garlic than called for. Served with a side of steamed broccoli, dinner was a huge hit with my husband and 2 and 4 year old boys. My husband licked the pan clean! To reduce carbs, we sometimes spiralizer zucchini for pasta, and I can’t wait to try this on it. Thanks so much for sharing this keeper!

    ★★★★★

    Reply
    • Iosune says

      September 10, 2014 at 19:15

      Hi Amy! I love carbs!!! But I also love spiralizer zucchini, it tastes amazing! 😉

      Reply
  17. Fae says

    September 11, 2014 at 22:18

    I just whizzed up a blender full of sauce, and I seriously cannot believe how good it is. Positively velvety!

    ★★★★★

    Reply
    • Iosune says

      September 12, 2014 at 10:11

      Hi Fae! I’m in love with this sauce, I’m happy you liked it too!

      Reply
  18. Rua says

    September 19, 2014 at 03:11

    I’m excited about trying this, it looks great! Can you tell me if this recipe calls for sweetened or unsweetened almond milk?

    Reply
    • Iosune says

      September 25, 2014 at 08:33

      Hi Rua! I’ve used this homemade almond milk but I think you can use both 😉

      Reply
  19. Aly says

    September 22, 2014 at 20:47

    I don’t know why this is called alfredo. It’s Cauliflower Puree with stuff in it. But none the less, I’m excited to try it to curb my appetite for real alfredo sauce. It’s a good low cal alternative pasta sauce.

    ★★★★

    Reply
    • Iosune says

      September 25, 2014 at 08:34

      Thanks Aly! I hope you like it 🙂

      Reply
  20. Ania says

    October 20, 2014 at 20:27

    I’ve never used nutritional yeast before. Does it have to be powder or flakes?

    Reply
    • Iosune says

      October 22, 2014 at 17:47

      Hi Ania! I use flakes 🙂

      Reply
  21. Vesna says

    October 26, 2014 at 14:09

    simply DELICIOUS!!!!!!!!!!!!!

    ★★★★★

    Reply
    • Iosune says

      October 27, 2014 at 20:20

      Thanks a lot Vesna!

      Reply
  22. Vicki says

    October 26, 2014 at 17:34

    can you leave out the yeast, or is this a necessity for this recipe ( I have all ingredients except that and don’t want to run to the store).

    Reply
    • Iosune says

      October 27, 2014 at 20:24

      Hi Vicki! You can remove the yeast if you want 🙂

      Reply
  23. Mcooks says

    October 29, 2014 at 17:44

    This was delicious! I used broccoli instead of cauliflower, and then added basil and oregano, since it looked a little more like a pesto sauce. I also added a little more water, because we like a looser sauce. So creamy!

    ★★★★★

    Reply
  24. Hazel says

    November 18, 2014 at 04:53

    hello! i cooked this earlier but it wasn’t creamy 🙁 should i add more milk next time?

    ★★★★

    Reply
    • Iosune says

      November 19, 2014 at 13:11

      Hi Hazel! I’m sorry the recipe didn’t work 🙁 If it’s too thick add more milk and if it’s too liquid add more cauliflower.

      Reply
  25. Sara says

    December 6, 2014 at 20:58

    The cauliflower is absolutely genius! I’d make this right now if I had some; I have all the other ingredients. But I’ll definitely make it soon.

    Reply
    • Iosune says

      December 7, 2014 at 10:27

      Hi Sara! Thanks 🙂 I hope you like it!!

      Reply
  26. Sharon says

    December 12, 2014 at 01:44

    Do you use raw cauliflower or cooked?

    Reply
    • Iosune says

      December 12, 2014 at 10:59

      Hi Sharon! I use raw cauliflower 🙂

      Reply
      • Barbara Brown says

        January 2, 2015 at 00:47

        So u dont cook the cauilflower

        Reply
        • Iosune says

          January 2, 2015 at 11:56

          I use raw cauliflower, but I cook it later as you can see in the step 2 (add the almond milk and bring it to boil. Add the salt, pepper, chopped cauliflower and cook until it’s soft, about 7 minutes) 🙂

          Reply
  27. Leôna says

    December 17, 2014 at 02:24

    I made this tonight, and it turned out pretty yummy. I added white pepper, a pinch of red pepper flakes and a tiny bit of vegan butter. My 5 year old son loved it! Oh, and I added an extra garlic clove, but I won’t do that next time as the cauliflower and almond milk really pick up that flavor. It was a little much. When I reheat it, I may thin it out with veg stock, but I don’t know if I should. I guess one way to find out.

    Reply
    • Iosune says

      December 20, 2014 at 11:16

      Hi Leôna! I usually add more milk when I reheat the pasta, but veg stock is okay too! Thanks a lot for making the recipe 😀

      Reply
  28. Jo says

    December 30, 2014 at 17:51

    What herbs are u using as garnish?

    Reply
    • Iosune says

      January 2, 2015 at 11:39

      Hi Jo! The herb you can see in the pictures is oregano 🙂

      Reply
  29. Dawn says

    January 9, 2015 at 09:36

    This was so delicious! I used hemp milk instead of almond milk because that’s what I had and it turned out wicked creamy! I also used a little basil just to use it up. For anyone wanting to use a whole box of pasta (16 ounce and I used angel hair), I just multiplied the recipe by 3 and it was the perfect amount! my boyfriend was raving about it and ate all the leftovers before I could get any! but I’m flattered and definitely making this again (;

    ★★★★★

    Reply
    • Iosune says

      January 9, 2015 at 11:37

      Hi Dawn! Great!!!!!! I’m glad you liked it 🙂 Thanks a lot for making the recipe!!!

      Reply
  30. Danny says

    January 10, 2015 at 02:06

    This recipe is amazing, thanks so much! I’m trying to go vegan, and alfredo is one of my favorite dishes to make at home, so this has been a huge help!

    My only problem is that the smell of cauliflower is a little overwhelming. My girlfriend suggested substituting the cauliflower with silken tofu, but I’m worried it might ruin the thickness of the texture. Any thoughts?

    Reply
    • Iosune says

      January 12, 2015 at 11:36

      Hi Danny! The silken tofu maybe could work, but I’ve never used it to make this recipe, you could try… You can also use store bought vegan cream 🙂 Have a nice day!

      Reply
  31. Linda says

    March 2, 2015 at 01:35

    Tried this recipe tonight and it was so delicious! I used zucchini spaghetti to cut out the carbs but will probably mix half zucchini and half spaghetti next time. This sauce would also be yummy over mixed veggies and beans. My mind is thinking up all kinds of dishes to put it over. Thank you so much for this wonderful recipe.

    ★★★★★

    Reply
    • Iosune says

      March 2, 2015 at 10:11

      Hi Linda! I’m glad you liked it 😀 I’ve never tried this sauce with zucchini, thanks a lot for the wonderful idea!

      Reply
  32. Tori Ray says

    March 18, 2015 at 23:18

    I am currently eating this dish as I type!
    My verdict is that the version I made is pretty darn good. I added basil [local fresh] and roasted cherry tomatoes [local fresh] w/ shallots [local fresh] for added flavor. Granted I’m still adjusting to the new flavors in vegan food, something about this tasted a little off to me..perhaps I could add more garlic & lemon next time. I’m secretly wishing you were here to taste test it for me ;P haha

    I’m a baby vegan, about a month old, and so now I’m on spring break and have committed to trying three new recipes! I will absolutely continue to tweak this recipe, thank you so much for posting it!

    ★★★★

    Reply
    • Iosune says

      March 30, 2015 at 20:34

      Hi Tori! Thanks a lot for making the recipe and for leaving a comment! 🙂 I hope you’ll find the perfect vegan pasta alfredo recipe!

      Reply
  33. Jana says

    March 28, 2015 at 14:17

    delicious indeed! however, I ate it freshly made and at the same time I prepared it for my office lunch the next day and I have to say it tastes much better straight away from the stove 🙂

    ★★★★★

    Reply
    • Iosune says

      March 30, 2015 at 20:35

      Hi Jana! I’m glad you liked it! Have a nice day 🙂

      Reply
  34. Anna says

    April 9, 2015 at 22:46

    Could I make the sauce ahead of time then just heat it up and toss it with the pasta? Thanks!

    Reply
    • Iosune says

      April 13, 2015 at 08:43

      Hi Anna! Yes, you can, but the sauce will taste much better freshly made 🙂

      Reply
  35. Rachel says

    May 2, 2015 at 02:42

    Delicious! My daughter suggested adding baby spinach and chopped tomatoes next time.

    ★★★★★

    Reply
    • Iosune says

      May 4, 2015 at 10:46

      I’m glad you liked it Rachel! 😀 Have a great day!

      Reply
  36. Paul Whiting says

    May 12, 2015 at 10:23

    What a totally awesome recipe! This Vegan Pasta Alfredo tasted exacty like real pasta alfredo. By the way, I quadrupled the recipe and used four cups of unsweetened almond milk (32 oz.) and then I “cheesed-it-up” to taste with more nutritional yeast. Plus, I do not have a blender, so I steamed frozen cauliflower (two 16 oz. packages for the quadrupled recipe) and then “blended” the soft cauliflower in my food processor. Also, I used chopped garlic instead of garlic cloves. And I tossed in some vegan chicken-less strips for a “Vegan Chicken-Less Pasta Alfredo.”

    ★★★★★

    Reply
    • Iosune says

      May 14, 2015 at 12:38

      Hi Paul! Wow, it sounds really amazing!!!! Lucky you 😛

      Reply
  37. Samantha says

    May 13, 2015 at 01:00

    Mine turned out horrible. It turned out as a thick, chunky paste at the end, I even added extra almond milk to try to fix it and it didn’t work. It didn’t taste too bad, but it definitely wasn’t creamy at all. Did anyone else have this problem?

    Reply
    • Iosune says

      May 13, 2015 at 17:18

      I’m so sorry Samantha, maybe you should use a more powerful blender This is our most popular recipe and people use to love it 🙁

      Reply
      • Samantha says

        May 13, 2015 at 19:24

        I’m thinking my blender may be the problem. I was really looking forward to trying a cauliflower-based alfredo. Oh well. Maybe next time… I’ll try your recipe again!

        Reply
        • Iosune says

          May 14, 2015 at 12:40

          If your blender is not very powerful you can add more milk and chop the veggies a lot. Have a nice day!

          Reply
          • Ester says

            March 6, 2018 at 22:41

            My pasta was really bitter and thick. I don’t think I’ll try it again.
            Pity, it looked so good with such a fantastic feedback. 😔

          • Iosune says

            March 25, 2018 at 05:07

            Hi Ester! This is one of the most popular recipes on the blog. Have you followed all the steps? Maybe it was because of the cauliflower…

  38. TC says

    July 31, 2015 at 19:43

    I made this recipe last night and it was absolutely AMAZING. Don’t do like I did and try to use zucchini noodles for this because you’ll end up with a watery final product – but the sauce is TO DIE FOR. I can’t imagine how good it will be when I make this again with actual rice pasta. Thank you for this recipe !

    Reply
    • Iosune says

      August 12, 2015 at 17:23

      Hi TC! I’m glad you liked it!! I also love this sauce with zoodles, it’s sooo delicious! 😀

      Reply
  39. Anhdray says

    August 9, 2015 at 20:58

    Where could I buy nutritional yeast and gluten free noodles?

    Reply
    • Iosune says

      August 12, 2015 at 17:26

      Hi! I’m from Spain, so I can’t help you because I don’t know where you can find them in your country. You could search on Google 🙂

      Reply
  40. Kathi says

    August 20, 2015 at 14:45

    Hi! Your recipe is great, I really need to try it out! But I have no almond milk right now so do you think unsweetened soy milk will work too?
    Love, Kathi

    ★

    Reply
    • Iosune says

      August 21, 2015 at 18:29

      Hi Kathi! I think it could work 🙂

      Reply
      • kathi says

        August 21, 2015 at 19:38

        Yeah it turned out so great! Really love it! And sorry for the bad rating, my iPad kind of didn’t listen to me, this recipe is worth 5 STARS!!

        Reply
        • Iosune says

          August 23, 2015 at 12:27

          Thanks a lot! <3

          Reply
  41. Hayley says

    October 9, 2015 at 01:09

    I just made this and it really is tasty 🙂 Usually things I try to cook do not turn out well, but this was actually very simple and it turned out great! I love your blog and the photography is beautiful. Thank you for this great recipe!

    Reply
    • Iosune says

      October 9, 2015 at 10:01

      Hi Hayley! Thanks a lot for your kind words 😀 I’m so glad you liked it!!!

      Reply
  42. Suzanne says

    October 20, 2015 at 05:57

    Wow! This recipe was amazing! I went in very skeptical, and my family and I were stunned on how good it tasted. I will make this time and time again. Thank you so much for sharing this!

    ★★★★★

    Reply
    • Iosune says

      October 20, 2015 at 12:09

      Hi Suzanne! I’m so happy to read that!!! Have a nice day 😉

      Reply
  43. Kelsey says

    October 27, 2015 at 00:04

    Interestingly enough, I tried this recipie and was not impressed… It tasted to me just like puréed cauilflower, which is ok, but is not an alfredo taste to me.

    Reply
    • Iosune says

      October 27, 2015 at 10:46

      Hi Kelsey! Maybe you should add morenutritional yeast and lemon juice 🙂 Have a nice day!

      Reply
  44. Kristen says

    October 30, 2015 at 01:29

    This recipe was AMAZING. I found this on Pinterest and was intrigued by a dairy free alfredo recipe. I had my doubts as I’m not a big fan of almond milk, but I was blown away! I love it more than any other alfredo I’ve ever had. This is going into our regular rotation!

    ★★★★★

    Reply
    • Iosune says

      October 30, 2015 at 12:12

      Hi Kristen! Thanks a lot!!! I’m SO GLAD you enjoyed ti 😀 Have a nice day!!!

      Reply
  45. Keshia says

    November 23, 2015 at 03:42

    I just made this and it is soooo good! I am not vegan, but I mainly have a vegetarian diet. I work so much during the week so Sundays I treat myself to an awesome home cooked meal. They are usually expensive, messy, and time consuming. This recipe was cheap (I already had most of the ingredients so the meal was under $10), quick (definitely under 30 mins), and most importantly delicious! This is a keeper.

    Reply
    • Iosune says

      November 23, 2015 at 08:40

      Hi Keshia! I’m so glad to read that 😀 I love this recipe too! Have a nice day 🙂

      Reply
  46. Rachel V says

    November 24, 2015 at 02:08

    OUTSTANDING!!! I have FINALLY found the perfect non-dairy alfredo sauce, and this is it! Thank you so much for introducing me to the cheese-like quality of nutritional yeast. I had no idea!! This was so scrumptious; I will definitely be making it again. And again. And again. :o)

    ★★★★★

    Reply
    • Iosune says

      November 27, 2015 at 12:13

      Hi Rachel! You’re welcome, I’m so happy for you, yay!!!! Have a wonderlful day 🙂

      Reply
  47. Anna says

    December 18, 2015 at 17:33

    Is there anything that you could substitute for cauliflower?

    Reply
    • Iosune says

      December 21, 2015 at 11:11

      Hi Anna! You could use soaked cashews instead to thicken the sauce 😉

      Reply
  48. Lanay says

    January 11, 2016 at 20:38

    Holy cow! I made this sauce last night and it is absolutely delicious. I was never a big fan of alfredo sauce because of how heavy it made me feel. This is wonderfully light! I made it even easier on myself by using pre crumbled cauliflower. I am so proud of how this turned out. Non vegan boyfriend approved as well. Thank you so much!

    ★★★★★

    Reply
    • Iosune says

      January 15, 2016 at 10:40

      Hi Lanay! I’m so glad you and your boyfriend enjoyed it! Have a nice day 😀

      Reply
  49. Tiana says

    February 6, 2016 at 13:04

    This was great, though I made a few alterations. I added an onion and double the amount of garlic, I used vegetable stock instead of milk and added a generous glug of worcestershire sauce while skipping the nutritional yeast. It ended up tasting great, but still mild, so I imagine it would’ve been a bit dull without my additions, but the yeast might have made it more flavorful. Nonetheless, I will be making it again! 🙂

    ★★★★

    Reply
    • Iosune says

      February 8, 2016 at 09:49

      Hi Tiana! Your recipe sounds good, but the milk makes the sauce creamier, you could try to use it instead of the broth the next time you make this recipe 😉

      Reply
  50. CaitlinA-C says

    February 16, 2016 at 03:06

    I’ve used this recipe so many times over the past year that I feel like it would be rude not to post a comment at this point. As a vegan, I usually find recipes like this one don’t equate to the original dairy version, but wow. This recipe surpasses my expectations by so much, and tastes better and lighter to me than the dairy version. Thank you thank you thank you for sharing this. So easy, and SO delicious.

    ★★★★★

    Reply
    • Iosune says

      February 16, 2016 at 09:29

      Hi Caitlin! Thank you sooo much for your kind words 😀 Have a great day!!!

      Reply
  51. Shaylen says

    February 17, 2016 at 21:31

    So excited to try this, and I will definitely be garnishing with some fresh cut mushrooms! I try not to cook with olive oil anymore, would it ruin the taste if I substituted with coconut oil? Thanks!

    ★★★★★

    Reply
    • Iosune says

      February 29, 2016 at 12:02

      Hi Shaylen! If you like coconut oil, I think it could work… Hope you enjoy it!

      Reply
  52. Suzy says

    March 16, 2016 at 00:52

    Excellent!! Made this tonight and it got 2 thumbs up from the hubby. I used my regular blender and pulsed it and it turned out just as creamy as could be. In fact, I’ll add a bit less almond milk next time because it was a tad runny. I served it over my homemade eggless pasta with a side salad. And I sprinkled a bit of fresh oregano over it as well. I’d like to bump up the flavor just a bit. Red pepper flakes? Maybe put some oregano in with the garlic while browning? I love flexible recipes! This will stay in rotation for sure. Thanks much!!

    ★★★★★

    Reply
    • Iosune says

      March 21, 2016 at 09:46

      Hi Suzy! Thanks for the great ideas, they sound amazing! I’m so glad you liked the recipe. Have a beautiful day!

      Reply
  53. Sarah-Beth says

    March 27, 2016 at 21:02

    Can’t believe this is so good and has hardly any ingredients!! Was on the hunt for something to make for dinner tonight, but was running low on groceries, and stumbled upon this beautiful recipe! Thank you so much!!

    Sarah-Beth

    Reply
    • Iosune says

      March 29, 2016 at 10:12

      Hi Sarah! Thank you so much 🙂 I’m so glad you liked it!

      Reply
  54. Ashley says

    April 27, 2016 at 04:30

    This really isn’t accurate.

    Reply
    • Iosune says

      May 2, 2016 at 12:42

      Hi Ashley! I’m so sorry, but I don’t understand your comment. What do you mean?

      Reply
  55. Peach says

    May 7, 2016 at 09:42

    Oh thank you so much! This is better than most I’ve found on vegan recipe blogs, and I absolutely adore this recipe! I went vegan about a year ago for the animals and for my own health reasons, and I had such a hard time giving up creamy sauces like alfredo and Mac and cheese…I like to add my own twist on this with Daya vegan “mozzarella” and avocado, using your recipe as a base, but this is so good as is.A thousand times thank you!

    ★★★★★

    Reply
    • Iosune says

      May 9, 2016 at 09:48

      Hi Peach! You’re so welcome 😀 Maybe you should try these recipes: http://simpleveganblog.com/fat-free-vegan-cheese-sauce/, http://simpleveganblog.com/vegan-cheese/ and http://simpleveganblog.com/fat-free-vegan-mac-and-cheese/. Hope you like them! <3

      Reply
  56. isabel says

    May 15, 2016 at 19:43

    thank you so much for sharing
    i made it with joy cremesse for an extra creamy texture
    it was so delicious ic ant believe it.
    as a topping i made crunchy tofu
    I am absolutely in love!!!
    greetings Isabel

    surfsleeptreat in instagram 🙂

    ★★★★★

    Reply
    • Iosune says

      May 25, 2016 at 10:11

      Hi Isabel! You’re welcome 🙂 I loooooove tofu, so thanks a lot for the amazing idea!

      Reply
  57. Ashley says

    June 15, 2016 at 07:02

    Hi! Made this recipe and loved the flavor, however, mine didn’t have a creamy consistency, still some texture. Any recommendations?

    Reply
    • Iosune says

      June 21, 2016 at 09:08

      Hi Ashley! Maybe it was because of your blender… Try to add more milk next time 🙂

      Reply
  58. Em says

    June 20, 2016 at 22:12

    This recipe sounds great, but I have a family of 6, not 2. What would the amount of each ingredient be??

    Reply
    • Iosune says

      June 21, 2016 at 09:10

      Hi Em! You need to multiply the amount of every ingredient by 3 🙂

      Reply
  59. Em says

    June 23, 2016 at 20:24

    My mom and I made it last night and it tasted great. Although a little bland, the sauce went well with other sauces and toppings. You gave us something to experiment with! Plus, it was simple and quick. Thanks!

    ★★★★

    Reply
    • Iosune says

      July 6, 2016 at 18:06

      Hi Em! You can add more salt, garlic or any spice you like 😉

      Reply
  60. Ericka Yosepta Ken says

    June 28, 2016 at 00:09

    Hi! I was carving for vegan alfredo and I ended up to your recipe. By the way can I substitute cauliflower with something else? My little sister is not a big fan of cauliflower. Thanks

    ★★★★

    Reply
    • Iosune says

      July 6, 2016 at 18:07

      Hi Ericka! You can try to use cashews instead, but I would blend the sauce before cooking 🙂 Have a nice day!

      Reply
  61. Andrea says

    June 29, 2016 at 18:37

    This is delicious! Thank you ??

    Reply
    • Iosune says

      July 6, 2016 at 18:08

      You’re so welcome Andrea 😀

      Reply
  62. Lisa says

    June 29, 2016 at 20:45

    This sauce is amazing. Fantastic substitute for cheese sauce and tastes cheese! Great texture. Have been having it with vegan gnocchi. Will be adding to my list of regular recipes!

    ★★★★★

    Reply
    • Iosune says

      July 6, 2016 at 18:08

      Thanks a lot Lisa 😀 I’m so glad to read that!

      Reply
  63. Beth says

    July 4, 2016 at 06:54

    Well, I’ll tell you – – I could not have been more skeptical of this recipe. 😉 I’m not necessarily a picky eater but I haven’t had the best of luck with copycat recipes…especially when something is the ‘vegan’ version. However, I am happily shocked to say that this was so yummy!
    I will admit that I tweaked the recipe. I’m not vegan so I added a few splashes of chicken broth for flavor and a little more yeast. I used spaghetti squash instead of pasta. OHMYGODSOGOOD. To me, it didn’t taste like alfredo (could have been my subs) but it was a DELICIOUS sauce for pasta or spaghetti squash! I used my immersion blender and the sauce came out soooo smooth and creamy. This recipe has been added to my rotation. I can see myself making this once or twice a month. Yay sneaky veggie recipes! Thanks for sharing!!!

    ★★★★★

    Reply
    • Iosune says

      July 6, 2016 at 18:10

      Hi Beth! I’m so glad you liked it 🙂 You could try to use vegetable broth next time 😉 Have a nice day!

      Reply
  64. Min says

    July 23, 2016 at 09:50

    I did this with almond milk on Tuesday and it was AMAZING. Thank you so much, Iosune!

    However, almond milk is horribly expensive here…

    I’ve read about people using hemp and soy milk… But what about homemade oat milk? Would that be possible?

    (Saludos desde el norte de Europa 🙂 )

    Reply
    • Min says

      July 27, 2016 at 18:35

      Update: oat milk has worked perfectly 🙂

      Reply
      • Iosune says

        August 2, 2016 at 10:48

        Hola Min! Thanks a lot for your comment 🙂 I loooove oat milk, but I’ve only made this recipe using almond or soy milk. Have a nice day!

        Reply
  65. Suzanna says

    July 27, 2016 at 21:21

    Do you think it would be okay to use water instead of the almond milk (I have a severe nut allergy)?

    Reply
    • Iosune says

      August 2, 2016 at 10:49

      Hi Suzanna! I think it won’t taste good, but you could try… You can also use other plant milks like soy, rice or oat milk 🙂

      Reply
  66. Julia says

    August 14, 2016 at 15:43

    Hey! I am going to make it but I don’t have nutritional yeast :/ Will it taste good without this ingredient? What can I use instead? 🙂

    Reply
    • Iosune says

      August 31, 2016 at 10:07

      Hi Julia! The nutritional yeast is to get a cheesy flavor. You can also use brewer’s yeast or add some beer. If you don’t add anything, your sauce will be delicious as well, but it won’t have the cheesy flavor. Have a nice day!

      Reply
  67. Jenn L. says

    August 25, 2016 at 03:35

    We aren’t vegan, but my husband is lactose intolerant, and we are now trying to eat healthier. We discovered Nutritional Yeast for popcorn, and I found this recipe when looking for other uses for it. I LOVE this recipe in place of regular fattening Alfredo sauce and use it over pasta and chopped chicken breast, added some steamed broccoli, and dinner was served. It is one of our favorites that will be shared with family. Also, it warmed up great for lunch the next 2 days, when I made a second batch.

    ★★★★★

    Reply
    • Iosune says

      August 31, 2016 at 11:12

      Hi Jenn! I’m so glad you like my recipe 🙂 Have a nice day!

      Reply
  68. Mina says

    September 2, 2016 at 20:01

    made it a few hours ago for a super hungry me and how full and happy I am now!!! ^_____^
    Thank you~!

    Reply
    • Iosune says

      September 5, 2016 at 12:16

      Hi Mina! I’m so glad you liked it! 🙂

      Reply
  69. Kim says

    September 14, 2016 at 05:05

    I just made this and it was fantastic! I added some soaked cashews that I had already along with vegan pesto and I will definitely be making it again! My boyfriend who isn’t vegan loved it too. I especially appreciate how simple the recipe is…the only ingredient I didn’t have already was the cauliflower!

    ★★★★★

    Reply
    • Iosune says

      September 19, 2016 at 18:31

      Hi Kim! Thank you so much for your comment. I’ve never tried this recipe using soaked cashews, but sounds great 😉

      Reply
  70. Dani says

    November 3, 2016 at 05:26

    Great recipe!! Made this the other day and strangely enough it tasted like alfredo sauce!! The cauliflower flavour is quite discernible though… and it gets stronger with the passing days, but to the oblivious brain its almost imperceptible 🙂 loved it, and can say it’s a nice change from all the tomato sauces i’ve had since becoming vegan!

    ★★★★

    Reply
    • Iosune says

      November 8, 2016 at 16:47

      Hi Dani! Thanks a lot 😀 Glad you liked it!

      Reply
  71. Claire says

    November 29, 2016 at 07:02

    I can’t mention how thankful I am to have came across your this recipe. The route going dairy free was so hard initially. I almost thought I could never eat a creamy pasta anymore. Never had I know just cauliflower n plant milk n nutritional yeast could give a favor which is pretty close to the real thing ending with a slight pleasant twist. So muck thanks for sharing the recipe ???. Please continue with your good work.

    Reply
    • Iosune says

      December 5, 2016 at 11:43

      Hi Claire! You’re so welcome 🙂 You can enjoy all your favorite recipes without dairy products and they’re also healthier. Have a nice day!

      Reply
  72. Sophie says

    January 11, 2017 at 10:23

    Mine was so sweet and thick, was it supposed to be unsweetened almond milk?? Also did you turn it down when you put the cauliflower in? I think that’s why mine was thick because the milk had disappeared before the cauliflower was cooked 🙁 need to try again, think I’ll use soy milk instead

    Reply
    • Iosune says

      January 16, 2017 at 19:03

      Hi Sophie! You need to use unsweetened almond milk. I cooked the cauliflower in the milk as you can see in the recipe. I’m so sorry the recipe didn’t work for you. Try to add more milk or soy milk if you want. Have a nice day!

      Reply
  73. Rachel says

    January 14, 2017 at 23:44

    I have to laugh at the line in this post that says “I’m not vegan, but…” and now, a couple years later, your blog name is Simple Vegan Blog. That makes me so happy! haha. I was looking for a good nooch recipe as I’m craving that flavor right now and this recipe came up. I love me some cauliflower alfredo sauces! Yum yum!!!

    ★★★★★

    Reply
    • Iosune says

      January 16, 2017 at 19:10

      Hi Rachel! I’m vegan since July 2014 and I’m soooo happy 😀 Have a nice day!

      Reply
  74. Bruno says

    February 16, 2017 at 18:39

    I have to say, it was amazing and my kids loved it as well. We added a new ingredient (after the fact) Vegetarian Parmesan made with cashews, nutritional yeast and garlic powder.

    Thank you

    ★★★★★

    Reply
    • Iosune says

      February 23, 2017 at 10:03

      Hi Bruno! I’m so glad you liked it 😀 We also make Parmesan cheese, but we also add some sea salt. Have a nice day!

      Reply
  75. Alli says

    February 21, 2017 at 01:43

    Holy Sh*t SO good.

    Thank you for creating and sharing this magic.

    ★★★★★

    Reply
    • Iosune says

      February 23, 2017 at 10:39

      Hi Alli! You’re so welcome 😀 I’m so glad you enjoyed it!

      Reply
  76. Mary says

    March 13, 2017 at 23:43

    Not winner for me, didn’t find the alfredo taste in it…

    Reply
    • Iosune says

      March 15, 2017 at 10:19

      Hi Mary! I’m so sorry the recipe didn’t work for you 🙁

      Reply
  77. Felicia McPhee says

    March 17, 2017 at 19:24

    Excellent! My non-vegan husband also enjoyed it. I added a 1/2 cup boiled cashews in the blender. Served with roasted veggies on the side. Thank you!

    Reply
    • Iosune says

      March 24, 2017 at 13:53

      Hi Felicia! I’m so glad you gyus enjoyed it 😀 You’re so welcome!

      Reply
  78. Shelby says

    April 10, 2017 at 23:57

    I followed the recipe to a t (with the eception of using homemade cashew milk instead of almond) and while the texture is really luscious, I found it to be quite bland. I found that something about the sauce masks any other flavors added, so I added a ton of garlic, little bit more lemon, and salt, and found it to be much better, but still lacking. Would definitely try again to tinker some more.

    ★★★

    Reply
    • Iosune says

      April 13, 2017 at 12:20

      Hi Shelby! I’m so sorry it tasted bland for you. Add more spices and salt next time. Have a nice day!

      Reply
  79. Bealthie says

    April 14, 2017 at 19:59

    Hello 🙂 Thanks for the pasta sauce recipe, I’m going to try it for dinner today!
    The pictures are beautiful.
    Have a great day!
    – Bea

    ★★★★★

    Reply
    • Iosune says

      April 17, 2017 at 19:11

      Hi Bea! You’re so welcome 😉 Have a nice week!

      Reply
  80. Lori Molin says

    May 29, 2017 at 18:44

    This was amazing! I steamed some cauliflower and broccoli to put with the pasta! I am so thankful for this blog!

    ★★★★★

    Reply
    • Iosune says

      June 10, 2017 at 11:55

      Hi Lori! Thank you so much 🙂 Sounds great!

      Reply
  81. Cathy Hoover says

    July 17, 2017 at 21:42

    Just made this and it is so good. I steamed my cauliflower in my Instant Pot and used garlic powder instead of garlic (I’m not really a garlic person). Really, really like it. Thanks.

    Reply
    • Iosune says

      July 18, 2017 at 13:40

      Hi Cathy! Thank you so much, I’m so glad you liked it 🙂

      Reply
  82. Aman says

    August 3, 2017 at 08:02

    This was amazing! I steamed some cauliflower and broccoli to put with the pasta! I am so thankful for this blog!

    Reply
    • Iosune says

      August 3, 2017 at 11:30

      Hi Aman! Thanks a lot for your kind words 🙂

      Reply
  83. AF says

    August 10, 2017 at 16:21

    All I have is unsweetened VANILLA almond milk. Will that work or will the vanilla give it a weird taste?

    Reply
    • Iosune says

      August 14, 2017 at 16:37

      Hi AF! I don’t think it’s going to work, sorry!

      Reply
  84. Denise says

    August 24, 2017 at 17:45

    What would you recommend as an alternative to tree nut milks. We are concerned about the water and pesticide usage for almonds, etc

    Reply
    • Iosune says

      August 28, 2017 at 17:20

      Hi Denise! Feel free to use any plant milk you like: soy, rice, quinoa, coconut, etc.

      Reply
  85. Laurie Nicoll says

    November 6, 2017 at 03:09

    I am NEW to vegan cooking and I have been craving a decadent CHEESY Alfredo which I thought was impossible without tone of butter, cream and parmesan. This is delicious!!! More than satisfied my craving and my “not so excited about my new found plant based world” husband didn’t even know that it wasn’t the traditional recipe. I added the one tablespoon of Earth Balance Vegan Butter and topped with parsley and black pepper. I will definitely be following this blog!!
    Thank you

    ★★★★★

    Reply
    • Iosune says

      November 7, 2017 at 10:13

      Hi Laurie! So glad you liked it so much 🙂 Have a nice day!

      Reply
  86. Melania says

    December 11, 2017 at 20:15

    I absolutely love how simple this recipe is! Thanks a lot <3

    Reply
    • Iosune says

      December 12, 2017 at 12:10

      Hi Melania! You’re so welcome, so glad you like it 😀

      Reply
  87. Alexandra says

    January 30, 2018 at 04:00

    The sauce was with great taste and texture. Eventhoug I had to add more almond milk (because I let the cauliflower more than 7 mins). Thanks so much for sharing this recipe!😊

    ★★★★★

    Reply
    • Iosune says

      January 31, 2018 at 17:04

      Hi Alexandra! You’re so welcome 🙂 So glad you liked it!

      Reply
  88. Angel says

    February 1, 2018 at 00:30

    I just made this. It’s delcious, it’s very light. I saw a old review say it kind of just tastes like garlic and milk. I can see why, but that’s why it’s light. Will also try adding extra spices here and there like they did if I want to give it that extra lil somethin’. Only thing is my sauce came out more grainy in texture, your pictures look truly creamy. Not sure if it’s my blender or I did not cook the cauliflower enough?

    Reply
    • Iosune says

      February 1, 2018 at 10:27

      Hi Angel! I think it’s probably because our blender is more powerful. So glad you liked it!

      Reply
  89. Wendy says

    April 1, 2018 at 22:55

    Oh, thank you so much! I’ve now made this twice. I had to start cooking for myself again after my GERD got out of control. I also prefer vegan recipes whenever possible, although I’m getting there.

    This is delicious. I added some sauteed veggies for a pasta primavera like they make in the restaurants. Making it GERD friendly means leaving out the pepper, and using Celtic sea salt. The garlic is in a small enough amount so it doesn’t trigger heartburn.

    I can’t eat tomatoes or tomato sauce anymore so this is an amazing alternative.

    ★★★★★

    Reply
    • Iosune says

      April 2, 2018 at 03:33

      Hi Wendy! So glad you liked it 🙂 Have a nice day!

      Reply
  90. Amon says

    April 17, 2018 at 13:03

    visite minha pagina

    Reply
  91. Ruth says

    April 23, 2018 at 00:01

    I added a little more black pepper than the recipe which made it a bit spicy and I added garlic powder in the sauce and vegan sausages which brought the taste altogether. I dditn have any nutritional yeast ye this tasted so cheesy. I think it’s bc of the extra black pepper and added garlic powder

    Reply
  92. Kate says

    April 23, 2018 at 01:03

    Thank you again! This was yummy and simple. I didn’t have any cauliflower so I used broccoli instead, but the milk evaporated almost entirely so I had to add a little more. It worked out just right, creamy and tasty.

    ★★★★★

    Reply

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