Vegan Alfredo Sauce

by Edward Daniel
Caption of Vegan Alfredo Sauce. Image by Edward Daniel (c).

Vegan Alfredo Sauce is perhaps one of my simplest dishes. I use butter beans/cannellini beans and roasted garlic for this Vegan Alfredo Sauce. Just a pinch of salt, white pepper and some lush cauliflower topped with parsley. Well, perfection knows no boundaries.

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Caption of Vegan Alfredo Sauce. Image by Edward Daniel (c).
Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 50g butter beans soaked in water overnight
  • 50ml retained butter bean water
  • 200g cauliflower florets
  • 4 or 5 cloves of garlic, plus oil for drizzling
  • 3tbs oil
  • Salt
  • White pepper
  • Garnishing
  • Parsley


  1. Soak the butter beans overnight.
  2. The following day, preheat oven to gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius.
  3. Pressure cook the beans for about 30 minutes. Leave in the cooker with the water. Set to one side.
  4. Drizzle some oil over the garlic cloves and roast in a small baking tray in the oven for about 30 minutes.
  5. Steam the cauliflower for about 15 minutes.
  6. Drain the beans into a large mixing dish, separating out the bean liquid. Weigh 50ml of the bean liquid – but use the tail end of the liquid as that will retain the flavour.
  7. Please the beans and bean liquid into a food processor, with oil, garlic and cauliflower. Add a pinch of salt and a little pepper. Whizz until the alfredo sauce becomes a soft consistency.
  8. Garnish the vegan alfredo sauce with parsley.
  9. Serve the vegan alfredo sauce with pasta of your choice.


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