Sous Vide Vegan Cauliflower Alfredo


The author of 5 cookbooks and the the blogger behind Healthy Slow Cooking. Kathy likes to show just how easy it is to make craft cocktails and healthy food.

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You may have tried cauliflower in place of mashed potatoes, but cauliflower can be so much more. It's thick, silky texture creates a nutritious no-fat alfredo sauce.
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Precision® Cookers

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Ingredients for 6

  • 4 cups (about 400 g) chopped cauliflower

  • 2 cups (474 ml) water

  • 2/3 cup (170 g) cashews

  • 2 cloves garlic

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon dried basil

  • 1/2 teaspoon dried rosemary

  • 4 tablespoons nutritional yeast

  • Salt and pepper, to taste


  • Step 1

    Set the Anova Precision Cooker to 185ºF (85ºC).

  • Step 2

    Add the cauliflower, water cashews, garlic, oregano, basil and rosemary to a plastic zip-seal bag and close. Put the bag into the sous vide and cook 1 1/2 hours. Pour contents into your blender.

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185 F / 85 C Recipe Temp
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