Dairy-Free Cauliflower Alfredo Sauce


  • 8 cups cauliflower florets
  • 1/4 cup olive oil
  • 6 cloves garlic, peeled and chopped
  • 1/3 cup cashew cream
  • 1/8 tsp sea salt
  • Dash of pepper


  1. Steam cauliflower florets until fork-tender.
  2. While cauliflower is steaming, sauté garlic pieces in olive oil for approximately 1-2 minutes.
  3. Add olive oil and garlic mixture to food processor and add steamed cauliflower.
  4. Pour in cashew cream.
  5. Blend olive oil, chopped garlic, steamed cauliflower florets, and cashew cream together on low to medium speed, using tamper if your food processor comes with one.
  6. As mixture softens and blends together, increase blending speed to medium/high until mixture is smooth.


To make the cashew cream, click on the picture in this blog post for additional details. Alternately, you could soak cashews in warm water using a 2:1 ratio. For example, I typically make cashew cream in larger batches, so I will soak approximately 4 cups raw cashews in warm water (enough to cover all cashews) and use 2 cups of that water to blend with the 4 cups cashews. 2 measurements of cashews : 1 measurement of water.