This Alfredo sauce is so flavorful and creamy with no oil, dairy, or nuts needed! It's made from cauliflower, which when cooked for a bit and blended with the right ingredients, it transforms into the most perfect Alfredo sauce texture. —Wholesomely Elle
Combine all of the ingredients except for the lemon juice in a pot over medium heat. Bring to a boil then reduce heat slightly to a simmer, cover and cook for 13-15 minutes until cauliflower florets are completely soft and falling apart.
Allow to cool for about 5 minutes then pour the mixture into a blender and add in the lemon juice before blending until creamy.
The sauce makes enough for two portions of pasta, or about 8 oz of dry pasta and it will keep in a jar in the fridge for 3-5 days. Add to pasta right before serving.