Dinner in 20 minutes or less! Meet a silky, creamy Alfredo sauce made with cauliflower, a touch of cashews and plenty of garlic. Serve with fettuccine and steamed broccoli for a quick, satisfying meal that won’t weigh you down.
This Instant Pot Vegan Alfredo is simple, fast and remarkably creamy. It combines cooked cauliflower and raw cashews to create a rich but light dairy-free sauce. If you prefer an ultra-decadent cashew-only version, try the recipe labeled “Vegan Alfredo” that uses only cashews for an even creamier result.
I hope you love this Alfredo Sauce as much as I do. It’s:
- Incredibly flavorful—“lick the blender” good
- Kid-friendly and approachable
- Made from whole plant foods
- Rich and creamy without feeling heavy
- Quick & easy, especially in the Instant Pot
- Only 5 main ingredients
No Instant Pot? No problem—below are both Instant Pot and stove-top instructions so you can make this sauce almost as quickly on the stovetop.
More creamy vegan pasta ideas
- The Best Vegan Alfredo Sauce (all cashews)
- Creamy Vegan Carbonara
- The Best Vegan Mac and Cheese
- Tuscan Vegan Gnocchi
Instant Pot Vegan Alfredo Sauce
Made in the Instant Pot (or on the stove), this Vegan Alfredo Sauce is rich, creamy and made with whole food, plant-based ingredients. It’s great on pasta or as a topping for baked potatoes.
Prep: 10
Cook: 3
Total: 13
Servings: 6 servings
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Ingredients
- 2 tablespoons olive oil
- 8 cloves garlic, minced
- 6 cups cauliflower florets (fresh or frozen)
- 3/4 cup raw cashews
- 3 cups vegetable broth
- 1/2–1 teaspoon salt, to taste
- 1 pound (16-oz) cooked fettuccine pasta (whole grain or gluten free if needed)
- Optional: steamed broccoli, kale or green peas
Instructions
Instant Pot Instructions:
- Select the sauté function on the Instant Pot. Add the olive oil and minced garlic and cook 1–2 minutes until fragrant, taking care not to let the garlic burn.
- Turn off sauté. Add the cauliflower florets, cashews and vegetable broth. Seal the lid and cook on high manual pressure for 3 minutes.
- When the time is up, carefully release the pressure. Use a towel or utensil to protect your hand from steam if needed. You can also let the pressure release naturally if you prefer.
- Transfer the cooked mixture to a blender, add salt and blend until completely smooth. Pour the sauce over the cooked pasta and stir to combine. If the sauce is too thick, add a few tablespoons of water at a time until you reach the desired consistency. Serve immediately with steamed broccoli, kale or peas if desired.
Regular (Non-Instant Pot) Instructions:
- In a large pot, sauté the garlic in olive oil for a few minutes until fragrant. Add the cauliflower, cashews and vegetable broth. Bring to a boil, then simmer for 10–15 minutes until the cauliflower is tender. Transfer to a blender and blend until very smooth. Return to the pot, season with salt to taste and serve over pasta.
Video
Notes
- This sauce freezes well. Freeze in small glass or BPA-free containers, leaving an inch for expansion. Reheat in the microwave, on the stovetop, or in the Instant Pot.
- Use gluten-free pasta if needed. This sauce works well with many pasta shapes and also makes a tasty topping for baked potatoes.
- If you have a nut allergy or prefer to omit cashews, the sauce will still work but be slightly less creamy; reduce the amount of vegetable broth or try substituting cooked white beans for the cashews.
- This sauce pairs beautifully with pasta and steamed broccoli or cooked kale.
- Nutritional information applies to the sauce only and will vary depending on the pasta and vegetables you add.
Nutrition
Serving: 1serving | Calories: 167kcal | Carbohydrates: 13g | Protein: 5g | Fat: 12g
Course: Entree
Cuisine: Italian
Author: Nora Taylor
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