BOOM!
Each time I share a new dairy-free recipe from the Done with Dairy Toolkit, I want to start with BOOM. This Paleo & Vegan Alfredo Sauce deserves that same energy — rich, creamy, and satisfyingly simple.
This sauce relies on wholesome, straightforward ingredients with minimal oil and no unnecessary additives. There are no starches, soy, or artificial flavorings. It’s designed to be a clean, versatile alternative to traditional Alfredo.
The inclusion of nutritional yeast offers a savory, cheesy flavor. Some debate whether nutritional yeast fits the strictest paleo definitions — consuming very large amounts can affect uric acid levels — but in typical culinary amounts it provides a pleasant depth. If you’d prefer to avoid it, consider substituting with another creamy recipe such as a grain-free, vegan cream of mushroom base.
For this version I served the sauce with brown rice pasta, but if you prefer grain-free options, try kelp noodles, bean-based noodles, soy noodles, or zucchini noodles made with a spiralizer. The sauce pairs well with any of these choices.
Quick and easy to prepare, this recipe is ideal for weeknights or anytime you want a comforting, dairy-free pasta dish. If you enjoy it, consider sharing it with friends — a simple way to spread the love.
To print, email, or text this recipe, click the recipe link provided in the original post.
- 2 cloves garlic, minced
- 1 teaspoon extra-virgin olive oil
- 2 cups roughly chopped cauliflower
- 1 cup roughly chopped parsnip
- 1/2 cup roughly chopped parsley root, or additional parsnip
- 1 tablespoon white cooking wine (optional)
- 1 1/2 cups non-dairy milk
- 1/2 cup nutritional yeast
- 2 teaspoons gluten-free Dijon mustard
- 1 tablespoon fresh lemon juice
- Freshly ground pepper, to taste
- Sea salt, to taste
- Heat the olive oil in a medium saucepan over medium-high heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the chopped cauliflower, parsnip, and parsley root. Sauté for another minute to combine flavors.
- Pour in the cooking wine, if using, and cook for 2 minutes to evaporate the alcohol and concentrate the flavor.
- Add the non-dairy milk, cover the pan, and bring to a gentle boil. Reduce the heat and simmer, covered, for 6–7 minutes or until the vegetables are tender.
- Transfer the cooked vegetables and liquid to a food processor or high-powered blender. Add the nutritional yeast, Dijon mustard, lemon juice, salt and pepper, and puree until completely smooth — about 1–2 minutes depending on your equipment.
- This yields about 1 1/2 cups of dairy-free Alfredo sauce. Taste and adjust seasoning as needed, then toss with your pasta of choice.
View nutrition information on the original recipe page.
Cook the vegetables until they are very soft; a light film on the pot’s side is normal and indicates a concentrated, roasted flavor. After blending with the yeast, mustard, lemon, and seasonings, the sauce becomes luxuriously smooth and ready to serve.
Serve immediately with pasta, zucchini noodles, or roasted vegetables for a comforting, dairy-free meal.
