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Mains, Pastas and Noodles, Recipes, Vegan  /  March 2, 2021

Creamy Vegan Cauliflower Alfredo Pasta

This creamy vegan cauliflower alfredo pasta turned an alfredo hater into an alfredo lover. Cauliflower is truly a magical ingredient. Creamy plant-based comfort food without the usual cashews or coconut milk? Sign me up.

The best alfredo I've ever had is this vegan cauliflower alfredo pasta. Creamy, easy to make, and the perfect nostalgic comfort food.

I grew up thinking creamy pasta meant Olive Garden or those pastaroni boxes. And I know lots of kids loved that stuff, but it was not my style. Perhaps it’s because I distinctly remember throwing up after the first time I had it ate the ripe young age of 6, but that’s a story nobody really needs to hear. Anyways, a lot has changed since I was 6, but mostly the fact that this beauty of a bowl entered my life and we’ve been hanging out ever since.

The best alfredo I've ever had is this vegan cauliflower alfredo pasta. Creamy, easy to make, and the perfect nostalgic comfort food.

You always hear about cauliflower being turned into everything–pizza crusts, rice, wings…so obviously it makes sense for it to be blended up into a creamy sauce that takes you back to childhood bliss. Even if I was never exposed to this creamy goodness before, this recipe makes me feel nostalgic. It reminds me of the days I’d come home from school and my mom would give me my second lunch of the day.

So that’s enough about the absence of creamy pasta from my childhood. Let’s talk about this vegan cauliflower alfredo pasta that is literally SO good. The flavor profile is insane: miso, nutritional yeast, red chili flakes, nutmeg, and black pepper. Simple, but it does the trick. Add some mushrooms and kale, or whatever veggies you’d like. Now that’s a flavor I’m down for.

The best alfredo I've ever had is this vegan cauliflower alfredo pasta. Creamy, easy to make, and the perfect nostalgic comfort food.

The Rundown

1. Cook cauliflower on the stove with some garlic and onions for 12-15 minutes. Add some water to soften it–you might not want to eat soft cauliflower right off the stove, but for this sauce, the mushier the better.

2. Cook pasta al dente in salted water, reserve some pasta water (important in my opinion!), and toss pasta with a little olive oil so the noodles don’t stick together.

3. Blend that alfredo sauce! I used oat milk, but basically any plant-based milk will work. My second choice would be almond milk.

The best alfredo I've ever had is this vegan cauliflower alfredo pasta. Creamy, easy to make, and the perfect nostalgic comfort food.

4. Add that umami goodness in the form of miso and nutritional yeast. It can probably work if you have only one of the two, but you’ll have to play with it to see what you like. I also added red chili flakes, pepper, and nutmeg for some simple flavor complexity!

5. Cook mushrooms and kale on the stove. Add a splash of tamari if you want. Pour the sauce over and stir in the pasta! Top with some more red chili flakes.

The best alfredo I've ever had is this vegan cauliflower alfredo pasta. Creamy, easy to make, and the perfect nostalgic comfort food.

Creamy Vegan Cauliflower Alfredo

5 from 1 vote
Print Recipe Pin Recipe
Servings 4

Ingredients
  

  • 10 oz. spaghetti or pasta of choice
  • 2 cups cauliflower florets
  • 3 garlic cloves, minced
  • ¼ red onion, chopped
  • ½ cup + 2 tbsp oat milk or any plant-based milk
  • 1 tbsp white miso
  • 3 tbsp nutritional yeast
  • ¼ tsp nutmeg
  • ½ tsp red chili flakes
  • ½ tsp black pepper
  • ⅓ cup reserved pasta water
  • 5-7 mushrooms, sliced
  • 2 stems of kale, chopped
  • ½ tbsp tamari optional

Instructions
 

  • Cook pasta al dente jn a pot of salted water. When draining, reserve 1/3 cup pasta water. Toss the noodles with olive oil so that they don't stick together.
  • Add 1 tbsp olive oil to a saucepan over medium heat. Add cauliflower, garlic, red onion, salt, and 1/2 cup water. Cook for 12-15 min until the cauliflower is a little soft. 
  • Blend the cauliflower, onion, and garlic with the rest of the sauce ingredients: oat milk, miso, nutritional yeast, nutmeg, red chili flakes, and black pepper. Add pasta water to the sauce until you’re at that perfect creamy texture!
  • Add mushrooms to the same saucepan you cooked the cauliflower in. A couple minutes later, add the kale. Finish it off with tamari.
  • Pour the cauliflower alfredo over the mushrooms and kale. Stir for a minute and add pasta. Combine well and let it heat through. Top with some red chili flakes if you want!

For more comforting pasta dishes, try out some of these favorites!

Miso Tahini Pasta with Shiitake Bacon

Herby Lemon Broccoli Spaghetti

Broccoli Pesto Pasta with Lemon Sage Walnuts

Tags

  • comfort food
  • pasta

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2 comments

  • Anisha Chandra
    March 8, 2021

    I’m so glad your family enjoyed it! Thank you so much for the kind message 🙂

  • Archna Setya
    March 5, 2021

    5 stars
    Hi Anisha! I tried your recipe for the cauliflower Alfredo and it was a hit in our family! Everyone enjoyed it! You are. It an amateur chef, amazing cooking style that is full of nutritional ingredients & lovely colors👏👏

Leave a ReplyCancel reply

Hi there! I’m Anisha. This is where I like to share my favorite plant-forward eats, with joy and flavor being my topmost priorities. When I'm not cooking or photographing my creations, I'm probably running, tuning into a good podcast or book, or doing typical college student stuff. I hope you find something that excites you here!

@upbeetanisha

A few wonderful things I ate at home with my paren A few wonderful things I ate at home with my parents last week!

matar (peas) kachoris with this aloo (potato) sabzi and bhindi (okra)

our fav jackfruit biryani

mushroom matar korma, sarson ka saag (mustard greens), chole, laccha parathas that deserved a close up

makki (corn) ki roti with the same sarson ka saag

dal makhani and a potato scallion sabzi

dessert at this Cambodian place in downtown San Jose (@angkorchef) - jackfruit coconut sticky rice

#indianfood #veganindianfood #homecooking
Good things my window saw lately Soba noodles in Good things my window saw lately

Soba noodles in a shiitake kombu broth that I like to make a lot of and use in different ways for a few days 

Miso mushroom focaccia 

Carrot cake oatmeal for warm winter breakfast 

Chana masala-ish with roasted brussels and cabbage

Khichdi, the ultimate comfort 

My bday cake! Chocolate sweet potato cake from @thekoreanvegan, with orange cream cheese frosting 

Ramen, once again with the broth 

Black bean soyrizo bowl 

Looks like a peanut gochujang stir fry 👍

Rajma rice with baingan (eggplant) bhaja <3

#homecooking #veganfoodshare #plantbasedfood
An epic vegan breakfast sandwich brought to me by An epic vegan breakfast sandwich brought to me by my @toogoodtogo.usa surprise bag at @kitchenmousela! You can use the Too Good To Go app to find restaurants, bakeries, and more near you that offer “surprise bags” of items that may otherwise be wasted at the cost of at least half the price or less. It’s a great way to prevent food waste, get creative with what you get, and try some new spots in your community! I will be revisiting kitchenmouse as well as using the Too Good To Go app to find more gems in my area. Use ANISHA for $5 off your first bag :) #MyTooGoodToGoMoment #ad 

Ok now for the bagel details:
Oyster mushroom ‘bacon’
- 8 oz. oyster mushrooms 
- 2 tbsp soy sauce or tamari 
- 1/2 tbsp maple syrup 
- 1 tsp liquid smoke 
- 1 tsp smoked paprika 

In a pan over medium-high heat, place the oyster mushrooms. Now place a heavy object or another pan on top and apply pressure for a few minutes. Flip and repeat on the other side! Then reduce heat and pour the glaze. 

Silken tofu scramble 
- olive oil 
- 1 350g package silken tofu 
- 2 tbsp nutritional yeast
- 1/2 tsp ground turmeric 
- 1 tsp kala namak/black salt (I didn’t have it in this video but would recommend for a more “eggy” flavor! If not use regular salt)
- 1/2 tsp black pepper 

Add a little oil to a pan over medium heat. Add the tofu and break it down for a few minutes. Add the rest of the ingredients, combine for a few minutes, and adjust to taste!
A perfect little day spent using my talents (walki A perfect little day spent using my talents (walking around and eating) in Brooklyn

A&A 
@passionfruit.coffee 
@tofubox.brooklyn 

#nyceats #veganfoodshare #nycvegan #brooklyneats #trinifood #plantbasedfood
Butternut tikka mac!! I wanted to make this for Th Butternut tikka mac!! I wanted to make this for Thanksgiving last year but didn’t get a chance to and figured that it would also be great in winter. And it would also be great without the butternut squash if you just want a basic tikka mac. You make a tikka masala sauce and blend that with the squash, cashews, and plenty of nutritional yeast.

butternut tikka mac
1/3 cup cashews, quick soaked
1 butternut squash, cubed
1 tbsp olive oil
1 red onion, chopped
4 garlic cloves, minced
1 inch ginger, grated
3 medium roma tomatoes, chopped or quartered (sub 1 cup of crushed tomatoes)
1 tsp salt, plus more to taste
1/2 tsp turmeric
1/2 tsp red chili powder
1 tsp kashmiri chili powder
1 tsp ground coriander
1/2 tsp garam masala
1 tsp kasoori methi (dried fenugreek leaves)
1 tbsp nutritional yeast
8 oz. rigatoni or another thick pasta shape of choice, prepared al dente

topping
1/2 cup panko breadcrumbs
1/2 tsp black pepper
1 tbsp nutritional yeast
1/2 tsp kashmiri chili powder

1. Soak cashews in hot water for at least 15 minutes.
2. Preheat oven to 400 F. Bake butternut squash for ~ 25-30 min with a touch of olive oil and salt. Until tender and soft. (I ended up baking an entire squash but using half of it in the sauce since it was large.)
3. Add olive oil to a saucepan over medium heat. Add onion and cook for 4-5 minutes. Add ginger and garlic. Cook for a few more minutes. Add tomatoes and a big pinch of salt. Allow the tomato juices to mostly evaporate.
4. Add the spices and kasoori methi. and cook for another 1-2 minutes. Remove pan from heat and allow to cool down slightly before blending.
5. Preheat oven to 350 F.
6. Make the panko topping. Add a tsp or so of olive oil to a small pan. Add the panko, black pepper, nutritional yeast, and chili powder. Toast until the panko is golden-brown. 
7. Process the tomato mixture with cashews, half the butternut squash, nutritional yeast, and about a cup of water. Add more water if needed. Process until it’s thick and creamy.
8. In a baking dish, add the pasta, sauce, and breadcrumbs. Bake for 15 min at 350 F!

#veganrecipes #veganuary #indianfusion #fusionfood #plantbased
Shredded tofu quesadillas coming in HOT for nation Shredded tofu quesadillas coming in HOT for national hot sauce day! These are stuffed with crispy shredded tofu and brussels sprouts, and flavored with @tabanero scotch bonnet hot sauce for a fun Caribbean twist. #tabanero #hotsauce #nationalhotsauceday

the recipe
baked shredded tofu
1 14 oz. block of extra firm tofu (pressed for at least 30 minutes to remove any excess liquid)
1 tbsp nutritional yeast
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp black pepper
1 tsp kosher salt or to taste

Preheat oven to 400 F. Shred tofu with a box grater. Toss with the rest of the ingredients. Bake for 15 minutes. Toss and bake for another 5 minutes or so. It should be golden brown and crisp.

the filling
2 tbsp olive oil
1 onion, thinly sliced
4 garlic cloves, minced
1 tbsp grated ginger
8-10 medium brussels sprouts, thinly sliced (or other greens like cabbage, kale, or collard greens)
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground cinnamon
1/4 tsp ground nutmeg
3 tbsp @tabanero scotch bonnet hot sauce
1 tbsp soy sauce
salt to taste
vegan cheese and avocado for quesadillas

- Heat 2 tbsp olive oil in a large saucepan over medium heat.
- Add onion and cook for about 5 minutes minutes, until it starts becoming translucent. Add ginger and garlic and cook for another 1-2 minutes. Add brussels sprouts and cook until softer, about 5 minutes. Then add the tofu.
- Add all spices: cumin, smoked paprika, cinnamon, and nutmeg. Combine well for a minute.
- Now add the hot sauce and soy sauce. Combine well, taste, and adjust to your preference if needed!
- To assemble a quesadilla: take a large tortilla and pile on vegan cheese, the filling, and some more hot sauce. Cook on a pan with a little oil for a few minutes on each side until crisp on both sides! 

#veganuary #plantbasedrecipes #veganlunch #tofurecipes
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