Content creator Rosalynn Daniels' oh-so-easy vegan riff on alfredo calls on cauliflower and oat milk for the sauce's signature creamy texture, along with nutritional yeast plus plant-based Parm for that cheesy goodness. The whole thing comes together in the sleek Braun TriForce Power Blender—minus the pasta-boiling, of course. You can use the nifty “Soup” function on the "Smooth" setting to heat up the ingredients while blending. This means you can toss raw cauliflower right in there and the sauce will come out perfectly smooth (if you’re using a conventional blender you’ll want to steam or boil the cauliflower florets first). Once the blending is done, simply toss the warm sauce with your favorite pasta shape and top with more plant-based Parm and—Rosalynn’s tip—a sprinkle of everything bagel seasoning for extra savory flavor.
This recipe was shared in partnership with Braun Household. Just in time for holiday gift shopping, the Braun TriForce Power Blender will be 20% off at all retailers starting December 5—no code necessary. —The Editors
head of cauliflower, core removed and cut into medium florets (about 36 ounces total)
1 1/4 cups
unsweetened original oat milk
plant-based Parmesan, plus more for serving
ground white pepper
your favorite pasta shape, cooked according to package instructions
Steamed broccoli, for serving
In This Recipe
Add all the ingredients—except for the pasta and steamed broccoli—to a high-powered blender. Blend until smooth and fully combined. I used the Braun TriForce Power Blender’s "Soup" function on the "Smooth" setting, which warms the sauce as it blends.
In a large bowl or pot, toss the warm cauliflower alfredo sauce with the cooked, drained pasta. Top the pasta with a bed of steamed broccoli (or serve it on the side) and sprinkle with more plant-based Parmesan, if you’d like. I sometimes like to sprinkle it with a dash of everything bagel seasoning too, for an extra bit of savory flavor.