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Alfredo Sauce

Dr. Josh Axe
This vegan Alfredo sauce is incredibly creamy and full of flavor!
5 from 1 vote
Course Entrée
Cuisine Vegan


  • 1 small head of cauliflower chopped (about 3 heaping cups)
  • 2 tablespoons avocado oil
  • 2 cloves garlic smashed and minced
  • 2 teaspoons pine nuts
  • 2 ¼ cup almond milk
  • 2 teaspoons of each: salt pepper, oregano and basil
  • Juice from half a lemon
  • ¼ cup + 1 tablespoon nutritional yeast


  • In a medium-sized pot, cook the avocado oil, garlic and pine nuts over medium heat for 3 to 4 minutes, or until garlic is golden brown.
  • Add in almond milk and bring to a boil.
  • Reduce to medium heat and add the cauliflower and spices. Cook until cauliflower is soft (about 8 minutes).
  • Transfer to a high-powered blender and add in the lemon juice and nutritional yeast. Blend on high until smooth.
  • Pour over your favorite gluten-free pasta or zoodles and top with fresh basil.
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