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Classic Cauliflower Cashew Cream Sauce

An extra-creamy savory sauce that works as a classic Alfredo or can be used as a cream substitute for other recipes. Oil-free, low-sodium, vegan and using simple whole foods, you’ll find a million ways to love on this sauce!

Course Sauce
Cuisine American, Italian
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 1/2 cup servings


  • 1 head cauliflower, medium
  • 1/2 yellow onion, medium
  • 1 cup unsweetened almond milk (or sub with prefered unsweetened plant milk)
  • 3/4 cup raw cashews
  • 1/2 cup nutritional yeast
  • 2 tbsp liquid aminos (or sub with coconut aminos for soy-free)


  1. Chop the cauliflower into florets, discarding the leaves and center stalk.  Large-dice the 1/2 onion into 1 inch pieces. 

  2. Place the chopped cauliflower and onion into a large pot and cover with water.  Bring to a boil on your stove top and cook until just fork-tender.  I like to cover the pot with a lid in the beginning to bring the water to a boil quicker.  

  3. When cauliflower and onion is finished cooking, drain and let cool for 3 to 5 minutes. Then pour the veggies in a high-speed blender and add the almond milk, cashews, nutritional yeast and liquid aminos.  If you don't have a hot setting on your blender wait until the veggies have completely cooled before blending. 

  4. Blend on high for about 60 seconds or until the sauce is smooth and creamy. 

Recipe Notes

Stores for up to 7 days in a glass Mason jar in the fridge.

Optional flavor enhancer: Add 1/4 tsp. fresh ground nutmeg for a richer flavor.