Vegan Alfredo Sauce With Zoodles

As a cheese lover who no longer eats dairy, Alfredo sauce was something I refused to cross off of the list for obvious reasons. Even when I still ate dairy, I limited my Alfredo intake to small portions once or twice a year on special occasions due to the high calorie content.Having already found a grain-free noodle recipe, I knew there just HAD to be a dairy-free version of this yummy comfort food.

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I decided to try this Vegan Alfredo sauce from and found it to be a perfect compliment to zucchini noodles (zoodles). It had that yummy, creamy, hearty texture an Alfredo lover like me craves.  It was a delicious blend of herbs that had me going back for more – GUILT FREE, I might add – no calorie worries in this cauliflower & almond milk based sauce!

Vegan Alfredo Sauce - Dr. Axe

Vegan Alfredo Recipe – Dr. Axe


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

Recipe Directions:

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