Yummy Vegan Veggie Alfredo

Yummy Vegan Veggie Alfredo

I want to give credit where credit is due, but I got this recipe in a newsletter from CPR. They admitted to having made the recipe so long they didn't know where it came from. So thank you to the maker of this recipe, whoever you may be. I modified it a bit, and it got the stamp of approval from my family: "I will have this again!"
Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Servings 6


  • 1 Tbs olive oil
  • 1 medium onion
  • 4 cloves diced garlic
  • 12 oz frozen cauliflower
  • 1 cup raw cashews
  • 4 cups vegetable broth
  • 2 tsp worcestershire sauce
  • 1 tsp salt
  • Lots of veggies raw or cooked however you like – roasted, sautéed, air fried, steamed whatever you've got on hand
  • 1 lb pasta – whole wheat or veggie cooked according to package directions


  • Heat oil in a saucepan
  • Saute onions until translucent
  • Saute garlic for 1 minute
  • Add cauliflower, cashews, vegetable broth, worcestershire sauce and salt
  • Boil uncovered for 10 minutes
  • Blend until smooth
  • Mix pasta and Alfredo sauce
  • Top with tons of veggies
  • Enjoy


The great part about cooking is that you can try different things. You can use my suggestions, or open up your crisper and use what you have on hand. Pile on the veggies! 
Today I chopped up zucchini, yellow squash, red bell peppers and mushrooms, sprinkled them with kinders seasoning (be careful with this because it can be super salty if you don’t watch out) and air fried them for 8 minutes. But you can cook your veggies however you like! Roast them, sauté them, grill them. 
  • Sautéed asparagus, baby Bella mushrooms peas and shallots
  • Roasted zucchini and red onion
  • Broccoli, sun dried tomatoes 
  • Sautéed carrots and peas
  • Mixed greens, tomatoes, olives
I use this riced cauliflower from Costco. It has pre-measured individual packets inside. For other meals,  I will mix it in with whole grain rice to add more veggies to my meal.
Keyword WFPB

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