This isn’t the first time I’ve posted a vegan Alfredo sauce recipe. In fact, it’s not even the second time. But I think this one is the best. What we have here is a simple 8-ingredient mashup of all the best cream sauces I’ve made over the years. It’s part cauliflower Alfredo (which everyone knows about by now), part cashew Alfredo, which is super creamy but really high in fat & calories, and there’s some potato, which might sound strange but it adds a stretchy starchy component and subtle sweetness that rounds out the flavors and textures of this sauce. Blend all that with the essentials of any vegan Alfredo (nutritional yeast, garlic powder, non dairy milk) and it might just become your new favorite cream sauce.
At the end, I’ve also included a simple recipe for what’s in the photos: fusilli with sautéed mushrooms. It’s a simple 15-minute meal that brings together these amazing flavors of pasta, cream sauce, and some meaty soy-glazed mushrooms.
- 2 cups cauliflower florets
- 1 small potato
- 2/3 cup raw cashews
- 1 cup unsweetened non-dairy milk
- 2-3 tablespoons nutritional yeast