Creamy Vegan Cauliflower Alfredo with Zucchini Noodles

I spent years chasing the perfect plant-based alfredo — the kind that actually coats noodles the way the real thing does, without tasting like you blended a vegetable and called it dinner. This version finally cracked it. The secret is steaming the garlic right alongside the cauliflower, then blending everything with soaked cashews until it’s impossibly silky. My roommate, who is decidedly not vegan, asked for seconds and genuinely didn’t believe there was no cheese involved.

aka The “No Way This Is Vegan” Alfredo

Ingredients

Alfredo Sauce

• 1 medium head cauliflower (about 4 cups florets)
• ½ cup raw cashews, soaked in hot water for 15 minutes, then drained
• 4 cloves garlic, peeled and left whole
• 1 cup vegetable broth (low-sodium)
• 2 tablespoons extra virgin olive oil
• 2 tablespoons nutritional yeast
• 1 tablespoon fresh lemon juice
• ½ teaspoon sea salt, or to taste
• ¼ teaspoon freshly ground black pepper
• Pinch of ground nutmeg

Zucchini Noodles

• 4 medium zucchini, spiralized
• 1 tablespoon extra virgin olive oil
• Fresh basil leaves, for garnish
• Red pepper flakes, optional

Instructions

1. Steam the cauliflower: Place cauliflower florets and whole garlic cloves in a steamer basket over boiling water. Cover and steam for 12-14 minutes until the cauliflower is very tender — a fork should slide through with zero resistance. Drain well.
2. Blend the sauce: Transfer the steamed cauliflower and garlic to a high-speed blender. Add drained cashews, vegetable broth, olive oil, nutritional yeast, lemon juice, salt, pepper, and nutmeg. Blend on high for 60-90 seconds until completely smooth and creamy — no grainy bits. If too thick, add broth 1 tablespoon at a time.
3. Prepare the zucchini noodles: Heat olive oil in a large skillet over medium heat. Add the spiralized zucchini and sauté for 2-3 minutes, tossing frequently. You want them just warmed through and slightly tender — don’t overcook or they’ll release too much water and become mushy.
4. Combine: Pour the alfredo sauce over the zucchini noodles in the skillet. Toss gently over low heat for 1-2 minutes until everything is evenly coated and warmed through.
5. Serve: Divide among bowls and top with fresh basil, a crack of black pepper, a sprinkle of nutritional yeast, and red pepper flakes if you like a little heat.

Tips

• No spiralizer? Use a vegetable peeler to make wide ribbon noodles instead — works just as well.
• For a nut-free version, substitute cashews with ½ cup hemp seeds. The sauce will be slightly thinner but still delicious.
• Leftover sauce keeps in the fridge for up to 4 days. Reheat gently with a splash of broth to loosen.
• Add sautéed mushrooms or sun-dried tomatoes for extra depth.