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The Mac Weekly

The Student News Site of Macalester College

The Mac Weekly

The Student News Site of Macalester College

The Mac Weekly

Vegan cauliflower alfredo sauce is creamy… without the cheese

I love cheese. I eat cheese all the time. So when I found out that I was lactose intolerant last summer, I was disappointed . Eating cheese, let alone any dairy product, had never been a point of stress, yet it quickly became a fixation. I had to always be sure that I had a Lactaid handy if I even suspected that dairy would be a part of my meal, and when I was Lactaid-less, cooking the same recipes that I always had for myself became more complex.

Although I have no problem taking Lactaid before the majority of my meals, it is also nice to not have to worry about how my body will react when eating. In search of more dairy-free meals that still had the creamy goodness of cheese, I stumbled across an incredible vegan alfredo recipe.

Consisting of puréed cauliflower, the recipe is incredibly simple, requiring only cauliflower and spices. It is very healthy, and it is delicious—after a few bites I almost had myself believing that I was eating alfredo sauce! So if you are trying to sneak more vegetables into your diet, vegan, or just looking for a new recipe to try, look no further, this is bound to be a hit.


  • 1 head of cauliflower, cut into florets
  • 2 cups of water
  • Salt as needed
  • Pepper as needed


  1. Put cauliflower florets into a wide pan and add water. It is okay if the water does not cover all of the cauliflower.
  2. Cook on a high heat until water starts to boil, then cover and reduce heat to medium/lower.
  3. Cook until cauliflower is soft, approximately five to eight minutes.
  4. Transfer cooked cauliflower to blender. Blend until mixture is creamy. Add salt and pepper to taste, and blend again.
  5. Serve with your favorite pasta, spread on toast, or just eat it with a spoon… it is that good!
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