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dairy free alfredo

Cauliflower Alfredo (Dairy Free, Nut Free, Paleo, Keto, AIP)

  • Author: Cristina Curp
  • Prep Time: 10
  • Cook Time: 12
  • Total Time: 22 minutes
  • Yield: 2 cups 1x
  • Category: Sauces
  • Method: Blend
  • Cuisine: Italian


The best dairy free alfredo you will ever taste, made from cauliflower, no joke.



  • 3 cups cauliflower florets
  • 5 cloves garlic, peeled
  • 1 cup full-fat coconut milk
  • 3 tablespoons salted butter, ghee or lard
  • 1 tablespoon Red Boat Fish Sauce
  • 1 tablespoon red wine vinegar
  • 1 teaspoon fine salt
  • 1 teaspoon ground black pepper


  1. Fill a sauce pan with about an inch of water and add the cauliflower and garlic. Heat the pan over medium-high heat and bring to a boil with the lid on. Cook for about 8 minutes, until the cauliflower is fork-tender. Remove from the heat and drain.
  2. Place the cauliflower, garlic and remaining ingredients in a blender. Puree until smooth.
  3. Store in an airtight container in the fridge for up to 10 days. To reheat, bring to a simmer in a saucepan over medium heat.

Recipe Notes:

  • See the picture out of my book above for recipe variations and substitutions!


  • Serving Size: 1/2 cup
  • Calories: 250
  • Fat: 24g
  • Carbohydrates: 9g
  • Fiber: 3.4g
  • Protein: 3.5g

Keywords: Cauliflower Alfredo