Cauliflower Alfredo Casserole (V, GF, Nut Free Optional)
A creamy cauliflower based Alfredo sauce that is nut free and dairy free, baked with spaghetti squash, sundried tomatoes, broccoli, spinach or whatever else you love.
If you're one of the many out there that is completely nut-free, whether it is peanuts or cashews, but still want to have a creamy Alfredo style sauce, then this ones for you! You can easily sub out the almond milk for oat milk and everything else already is nut free!
I have a similar Vegan Alfredo recipe that uses cashews, but needed a nut-free Alfredo alternative too, and so this deliciously creamy and satisfying sauce was born.
Cauliflower is a wonderful base for so many dishes, and as much as people joke about how sad it is to replace carbs with cauliflower, it can be delicious! Cauliflower pizza crusts, riced cauliflower, cauliflower blended with mashed potatoes, chowders made with cauliflower, and now this delicious new creation, Cauliflower Alfredo Sauce.
For this recipe I tossed it with spaghetti squash, sundried tomatoes and baby spinach. It's very similar to my original Vegan Alfredo recipe. I do love to bake this dish right in the shells of the squash, but sometimes those buggers tend to break apart or you just don't have room for them all in the fridge, which is why a casserole is just what is needed.
With just a few simple ingredients - garlic, non-dairy milk, cauliflower florets, salt, pepper and nutritional yeast, you can easily whip this up with basically a few pantry and fridge staples! Any non-dairy milk will be fine here. If you are totally nut free, then go with an oat milk or whatever you prefer. I tend to use almond milk.
I hope you enjoy this recipe! You can CLICK HERE to print it, or check it out below.