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+ servings
Tortellini with Creamy Vegan White Sauce

Vegan Alfredo Sauce

Spoonful of Plants
Prep Time 10 mins
Total Time 30 mins
Course Main Course
Cuisine Vegan
Servings 4
Calories 190 kcal


  • Blender


  • 4 cups cauliflower florets
  • 2 tbsp butter you can use olive oil if you prefer *see notes
  • 1 shallot 1 large or 2 small
  • 2 garlic cloves chopped
  • 2 tbsp flour
  • 1 cup low sodium vegetable broth
  • 1 cup almond milk
  • ½ tsp fresh thyme leaves
  • ¼ tsp freshly grated nutmeg
  • 2 tbsp vegan parmesean cheese
  • ¼ tsp coarse salt
  • tsp freshly ground pepper


  • To a large microwaveable bowl add cauliflower and enough water just to cover.
  • Microwave for about 10 minutes or until completely soft, then drain and set aside.
  • Meanwhile, heat a medium saute pan on medium high heat.
  • Add half the butter and allow to melt.
  • Add shallots and saute for about 5-7 minutes until translucent and soft.
  • Add the garlic and saute until fragrant about 30 seconds.
  • Add the flour to the pan and allow to cook about 2-3 minutes, stirring the pan often but being careful not to let the flour burn.
  • Add the broth, milk and thyme leaves and whisk to incorporate ingredients.
  • Lower the heat to medium and continue to whisk often and until mixture thickens about 8-10min.
  • Stir in the nutmeg and season with salt and pepper.
  • Allow sauce to cool slightly about 5 min.
  • Very carefully transfer the sauce to a blender along with the cooked cauliflower, parmesean cheese and remaining butter.
  • Blend until completely smooth and velvety.
  • Use immediately or store in an air tight container for up to 3-4 days.


Serving: 2cupsCalories: 190kcalCarbohydrates: 18gProtein: 3gFat: 14gSaturated Fat: 4gSodium: 760mgPotassium: 333mgFiber: 3gSugar: 3gVitamin A: 251IUVitamin C: 49mgCalcium: 105mgIron: 1mg
Keyword vegan alfredo sauce, vegan sauce, white sauce
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