A Creamy Vegan Alfredo Bake
This cauliflower Alfredo bake is a delicious vegan recipe that is creamy, comforting, and easy to make. It’s baked cauliflower florets smothered in a rich and creamy vegan Alfredo sauce, topped with breadcrumbs, and baked to golden brown perfection.
The sauce is made from a blend of cauliflower, vegetable broth, plant-based milk, nutritional yeast, garlic, and spices. This creates a sauce that is remarkably similar to a traditional Alfredo – rich, velvety, and packed with flavor. It clings nicely to every bite of tender cauliflower.
One of the best things about this recipe is how simple it is. You don’t need any special equipment or unusual ingredients. And it comes together quickly for a weeknight dinner while still feeling special enough for company. Keep reading for the full, easy recipe.
Ingredients
For the cauliflower Alfredo bake you will need:
– 1 large head cauliflower, cut into small florets
– 3 cups vegetable broth
– 1 cup cashew cream or coconut cream
– 1⁄4 cup nutritional yeast
– 3 garlic cloves
– 1 teaspoon onion powder
– 1⁄2 teaspoon salt
– 1⁄4 teaspoon pepper
– 1⁄4 cup plain breadcrumbs
– 2 tablespoons vegan butter (melted)
– Chopped parsley for garnish
The cashew or coconut cream, garlic, spices, and nutritional yeast are blended together to create the rich and thick Alfredo sauce that coats the baked cauliflower.
Instructions
1. Pre-heat your oven to 400°F (205°C) and prepare an 8×8 baking dish with parchment paper or oil.
2. In a large pot with salted water, cook the cauliflower florets for 3-4 minutes until just tender but still very firm. Drain and set aside.
3. In a high powered blender, combine the vegetable broth, cashew/coconut cream, nutritional yeast, garlic, onion powder, salt and pepper. Blend until very smooth and creamy.
4. Place the slightly cooked cauliflower florets in the prepared baking dish. Pour the Alfredo sauce evenly over the top and toss gently with a spoon to evenly coat the cauliflower.
5. In a small bowl, mix together the breadcrumbs and melted vegan butter. Sprinkle this evenly over the cauliflower and sauce.
6. Bake for 20-25 minutes until the cauliflower is very tender and the breadcrumbs are golden.
7. Serve immediately garnished with chopped parsley if desired. Enjoy!
Tips
– Feel free to use any combination of nuts or seeds to make the cream – cashews, almonds, and sunflower seeds also work well.
– For extra richness, use full-fat coconut milk instead of lite.
– If your sauce is too thick, thin it out with more broth. Too thin? Add more cashew/coconut cream.
– Customize the flavor with Italian herb blend, red pepper flakes, lemon juice.
– Not gluten-free? Use real Parmesean and breadcrumbs.
What Makes This Recipe So Tasty
This cauliflower bake is so delicious because of how the sauce clings to each bite of vegetable, coating it in creamy, cheesy goodness.
Roasting the cauliflower first until just slightly tender before smothering in sauce helps the sauce absorb better.
And the breadcrumb topping bakes up crispy and golden brown, adding great texture.
The combination of nutritional yeast and nuts/seeds gives the rich, dairy-free sauce such a similar flavor and mouthfeel to traditional Alfredo. It’s creamy, thick, and cheesy – but in a vegan way.
Make it a Meal
While this veggie bake is delicious all on its own, there are lots of ways to round it out into a complete meal:
– Serve over pasta or zoodles for added substance
– Pair with a protein like baked tofu or white beans
– Serve with a bright, leafy salad or roasted veggies like Brussels sprouts
– Enjoy with crusty garlic bread for dipping in the sauce
– Top with sauteed mushrooms or caramelized onions
No matter how you choose to complete the meal, this cauliflower Alfredo bake makes the perfect centerpiece. It looks beautiful and tastes even better!
Storage & Freezing
This cauliflower bake stores well for about 4 days refrigerated. The sauce may thicken up when chilled – if so, simply thin it with a bit of non-dairy milk when reheated.
You can prepare the entire dish then freeze before baking. Thaw in the fridge overnight, then bake as directed.
The sauce on its own can also be frozen for up to 3 months. Thaw in the fridge before using or blend straight from frozen for an ultra thick and creamy sauce!
By making extra sauce, you can quickly mix it with roasted, steamed or sauteed veggies for an easy Alfredo anytime.
More Delicious Vegan Alfredo Ideas
If you love this cauliflower Alfredo bake, try out more vegan Alfredo ideas:
– Fettuccine Alfredo – toss the sauce with noodles along with peas and faux chicken
– Broccoli Alfredo Bake – similar to this cauliflower version
– Portobello Mushroom Alfredo – serve sauce over stuffed portobellos
– Alfredo Pizza – top vegan pizza crust with sauce, tomatoes and spinach
– Zoodles Alfredo – for a lighter, veggie packed meal
– Garlic Bread Alfredo Bake – load that garlicky bread up with sauce and bake
The possibilities are endless! This dairy-free Alfredo sauce makes such a fabulous base for so many easy yet impressive vegan meals.
Tips for Making Your Own Alfredo Sauce
While you can always use store-bought jars of sauce, homemade is incredible. Follow these tips for rich, restaurant-quality Alfredo sauce every time:
– Use high protein nuts and seeds like cashews, almonds and sunflower seeds to build a creamy base
– Soak and drain nuts before blending for the ultimate creaminess
– Add nutritional yeast for cheesy flavor
– Saute garlic and/or shallots in oil before blending into the sauce
– Use vegetable broth instead of water for more body and richness
– For ultra thick and decadent sauce, drain any excess liquid after blending
– Season well with quality salt, pepper and herbs
With these easy tips, you’ll have everyone begging for the recipe anytime you make this sensational sauce!
So give this cauliflower Alfredo bake a try soon – just be prepared for requests to make it again and again. It’s that amazing!