Go Back
A close up of vegan cauliflower cream sauce on pasta with a fork and drink.

Vegan Cauliflower Cream Sauce

Teri & Jenny
5 from 6 votes
Prep Time 15 mins
Cook Time 45 mins
Calories 721 kcal


  • 2 heads cauliflower, cut into small florets
  • 3 small shallots, cut into wedges
  • 6 garlic cloves, unpeeled
  • 2 tablespoons coconut oil
  • cup nutritional yeast
  • 1 to 1 ½ cups almond milk
  • 1 teaspoon Dijon mustard
  • salt and pepper to taste


  • Preheat oven to 375˚F.
  • Place cauliflower, shallots, garlic, and coconut oil into a mixing bowl and toss together. Season with salt and pepper.
  • Spread mixture onto a baking sheet and roast for 30 to 40 minutes or until florets are fork tender, stirring occasionally.
  • Pick out garlic cloves, remove peels and discard. Add roasted garlic back to mixture.
  • Pour mixture and remaining ingredients into a blender, season with salt and pepper and puree until smooth, 2 to 3 minutes. Adding more milk as needed.
  • Pour puree into a saucepan and simmer for 5 minutes. Adjust seasonings and toss together with your favorite pasta and serve.


  • *Makes 2 cups Sauce


Calories: 721kcalCarbohydrates: 84gProtein: 35gFat: 37gSaturated Fat: 25gSodium: 901mgPotassium: 4055mgFiber: 31gSugar: 28gVitamin C: 566mgCalcium: 763mgIron: 7mg
Tried this recipe?Let us know how it was!