I can tell you a million times that this dairy-free Cauliflower Alfredo tastes JUST LIKE THE REAL THING. But you won’t believe me until you make it. However, you can read the reviews on Amazon. Yup, this is one of the most loved and coveted recipes from my first book, Made Whole. You can read all about it, buy it at any bookstore.
Table of Contents
Yes, it tastes just like Alfredo Sauce
This sauce is oh-so-simple, yet oh-so-legit. I’ve had people post in my Facebook groups that they cried the first time they tasted it. Yeah, like that. It’s also a no-fail way to get your kids to eat vegetables. Great as a creamy sauce in casseroles, stir fry, and more, you will be making a batch of this low carb, dairy-free, nut-free Cauliflower Alfredo WEEKLY! The secret ingredient is the fish sauce, packed with umami, just like aged parmesean. This dairy free cauliflower alfredo will change your life.
Sharing a coveted recipe!
So why am I sharing this recipe from my cookbook? Am I making bad marketing decisions? Maybe! But you know, at the end of the day, I want to make your life better and I want you to enjoy the food you eat and heal your body while you do it. For those of us who gave up nuts and dairy a long time ago, the flavor of a rich, creamy Alfredo might have been a thing of the past. I know you are going to love this sauce! I’m 100% confident in that.
I wrote this book to help people! This is my dedication, and I mean every word!
Magical Combination
- The base of this sauce is obviously cauliflower! We use it a lot, that’s why it’s so creamy. I love this chameleon vegetable that can truly be anything.
- Red wine vinegar adds a little tang, you know because cheese has a little tang to it too.
- Lots of garlic. It’s my love language. These are steamed with cauliflower so they lose their bite.
- Fish sauce, it’s the magic ingredient. I use Red Boat Fish sauce because I think it’s the best! This ingredient is what makes this Alfredo taste so legit.
- A little ghee, butter, or butter flavored coconut oil.
Step by Step Cauliflower Alfredo
- Cut up your cauliflower floret and combine it in a small pot with the garlic.
- Add water and cover with a tight fitting lid. Steam until very tender.
- Drain completely and transfer the cauliflower and garlic to a blender. Add in the remaining ingredient while the cauliflower is still hot.
- Blend until completely smooth!
- Transfer to a jar or toss with pasta.
- Store leftovers in a mason jar in the fridge for up to 8 days.
Frequently Asked Questions
No, it doesn’t come through at all in this recipe. If you’re allergic to coconut milk use cashew cream instead.
I don’t recommend it, but if you have to you can use 2 tbsp nutritional yeast instead. This will also make the sauce vegan, along with using butter-flavored coconut oil.
Use duck fat, bacon fat, or even olive oil, leave out the black pepper.
Tips and Tricks
- Use fresh cauliflower! This will keep that lingering cauli smell and taste to a minimum.
- Blend the sauce up while the ingredients are hot, it will give you a smoother sauce.
- Don’t skimp on the fat!
- Taste it before you’re done, always adjust your salt, acid, or fat before pouring it out of the blender.
- Use this sauce as base for casseroles, serve with cassava pasta or low carb noodles.
If you haven’t bought my book yet, you will after making this.
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Cauliflower Alfredo (Dairy Free, Nut Free, Paleo, Keto, AIP)
- Prep Time: 10
- Cook Time: 12
- Total Time: 22 minutes
- Yield: 2 cups 1x
- Category: Sauces
- Method: Blend
- Cuisine: Italian
Description
The best dairy free alfredo you will ever taste, made from cauliflower, no joke.
Ingredients
- 3 cups cauliflower florets
- 5 cloves garlic, peeled
- 1 cup full-fat coconut milk
- 3 tablespoons salted butter, ghee, or duck fat
- 1 tablespoon Red Boat Fish Sauce
- 1 tablespoon red wine vinegar
- 1 teaspoon fine salt
- 1 teaspoon ground black pepper
Instructions
- 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.
- Place the cauliflower, garlic and remaining ingredients in a blender. Puree until smooth.
- 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:
- AIP variation: sub butter for coconut oil or duck fat. Omit black pepper.
- Vegan variation: sub fish sauce for nutritional yeast, use coconut oil.
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Fat: 24g
- Carbohydrates: 9g
- Fiber: 3.4g
- Protein: 3.5g
Becky says
This is ah-ma-zing! It feels so rich and decadent and what a great and nourishing treat. I’m having mine with chickpea pasta (an AIP reintro) and spring mix tossed it and it’s a perfect Friday night supper. Thank you for a new favorite!
Meva says
Oh my goodness I loce the cauliflour alfredo!
Dana Smith says
This recipe saved me early on in AIP. Thank you so much for sharing it! It is my favorite white sauce, even now when I have a less restricted diet. I do use it as a base for other sauces too. Adding bacon fat and non-fortified nutritional yeast to it is probably my favorite variation but your recipe is phenomenal! Thanks again!
CB says
I cannot say enough good things about this recipe! It’s ridiculously good. I’ve reintroduced ghee so I used that and the flavour is phenomenal. It also freezes really well!
Cristina Curp, FNTP says
THANK YOU!!
Maria Gilbert says
Really nice – thank you. I suspect I shall use this as a base for many other dairy free sauces as well.
ps. Any chance you can add ingredients in grams for us in Europe?
Best wishes
Cristina Curp, FNTP says
Yes!!! Add egg yolks for a bechamel
Bethany says
my god am I so thankful for this alfredo. it is amazing on spaghetti squash! and whatever else you want to put it on. thank you thank you!!!
Katherine Hambey says
Magic! Tastes like the real deal (without the guilt!)
Cristina Curp, FNTP says
Definitely magical!
LB says
It’s excellent!!
Eva Love says
This looks great and I love Alfredo sauce over zoodles. I’m wondering if I can use cashew cream instead of coconut cream in this recipe.
Or would this recipe work with cashew cream instead of cauliflower cream?
Cristina says
you can use cashew cream instead of coconut cream
Nadia says
This was so good! I’m strict AIP so used palm shortening (didn’t have Lard) and used white wine vinegar since I didn’t have red. Still wonderful!
Cristina says
Palm oil shortening is a great option! I’m thrilled you enjoyed it
Marissa says
I made this with coconut oil because i can’t handle dairy, and it is ro rich but also just savory enough. This recipe is wonderful.
Cristina says
Awesome! Thank you!!