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A close up of vegan cauliflower cream sauce on pasta with a fork and drink.
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5 from 8 votes

Vegan Cauliflower Cream Sauce

Prep Time15 minutes
Cook Time45 minutes
Calories: 721kcal
Author: Teri & Jenny

Ingredients

  • 2 heads cauliflower, cut into small florets
  • 3 small shallots, cut into wedges
  • 6 garlic cloves, unpeeled
  • 2 tablespoons coconut oil
  • ⅓ cup nutritional yeast
  • 1 to 1 ½ cups almond milk
  • 1 teaspoon Dijon mustard
  • salt and pepper to taste

Instructions

  • 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.

Notes

  • *Makes 2 cups Sauce

Nutrition

Calories: 721kcal | Carbohydrates: 84g | Protein: 35g | Fat: 37g | Saturated Fat: 25g | Sodium: 901mg | Potassium: 4055mg | Fiber: 31g | Sugar: 28g | Vitamin C: 566mg | Calcium: 763mg | Iron: 7mg