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Home Β» Sauces and Dressings Β» 15 Minute Creamy White Vegan Pasta Sauce

May 29, 2020 (last updated March 25, 2023)

15 Minute Creamy White Vegan Pasta Sauce

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Janet Harlow
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Riced cauliflower and white beans are the base for this creamy white vegan pasta sauce. It has a smooth, rich texture that works so well on pasta. It’s a simple sauce that’s 100% dairy-free and ready within 15 minutes.

Be sure to check out more of my from-scratch gluten-free sauces including my low acid pasta sauce and creamy vegan pesto pasta.

glass pitch pouring vegan cream pasta sauce onto gluten free pasta on black plate. Black background.

This cauliflower pasta sauce is based on the creamy sauce on the Arbonne 30 day detox. When I first made it, I was sure that my meat and potatoes-eating husband would not like it. But he promised that he would try everything on the detox menu and to my surprise he did like it!

The recipe needs just 6 ingredients and very little in the way of cooking skills to make this sauce. If you can chop and heat up some shallot and garlic for just one minute you can make this sauce. It’s a great base for any flavor, so feel free to add in your favorite herbs or spices, fresh veggies and more.

I am dairy-free (except for the occasional parmesan cheese and butter) so this vegan pasta sauce is perfect when I have a craving for something creamy. With just garlic and shallot as the flavoring, I can turn this vegan white pasta sauce towards Italian, Latin, Indian and so many more possibilities.

Vegan Sauce Ingredients

ingredients for vegan creamy pasta sauce. Black bowl with riced cauliflower on left. Small wood board with whole garlic and shallots. Head of cauliflower in back. Wood background.and

The base of this creamy sauce is riced cauliflower (available in most markets either frozen or fresh). If you can’t find it, roughly chop a half head of cauliflower and pulse it in the blender or food processor to “rice” it.

White beans give the sauce good body and creaminess. Canned white beans make this a quick easy sauce. Just be sure to drain the liquid and thoroughly rinse the beans before adding.

Garlic and shallot give it a hint of Italian flavor.

To bring the sauce to a pourable consistency use low-sodium vegan broth. The only vegan broth I use is Imagine No-Chicken broth. With just a quick sautΓ© of the garlic and shallot, the blender does the rest of the work for you.

Sauce Variations

Serve this dairy-free creamy pasta sauce over your favorite gluten-free pasta, spaghetti squash, zucchini noodles, anything!

  • Top with fresh chopped tomato and basil
  • Add vegan cheese (Violife Wedge Just Like Parmesan) substitute or nutritional yeast to the mixture to give it a cheesy flavor
  • Top with pesto (dairy-free and vegan options) and balsamic glaze
  • Stir in some fresh chopped sage and sausage for carnivores
glass pitch pouring vegan cream pasta sauce onto gluten free pasta on black plate. Black background.

15 Minute Creamy White Vegan Pasta Sauce

Author: Janet Harlow
Course: Sauces and Dressings
Cuisine: American/Italian
Servings: 6 1/2 c servings
Riced cauliflower and white beans are the base for this creamy white vegan pasta sauce. It has a smooth, rich texture that works so well on pasta. It's a simple sauce that's 100% dairy-free and ready within 15 minutes.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 5 minutes mins
Total Time 15 minutes mins

Recommended Products

  • Imagine No-Chicken Broth
  • Violife Just Like Parmesan Wedge

Ingredients
  

  • 12 oz bag riced cauliflower either frozen or fresh or half head of fresh cauliflower
  • 1 c canned white beans
  • 2 Tbsp sliced shallot
  • 1-3 cloves garlic depending on your preference for garlic
  • 1 Tbsp olive oil
  • 1ΒΌ-1ΒΎ cup low-sodium vegan broth Imagine No-Chicken Broth recommended
  • salt
  • Β½ c finely grated vegan parmesan optional OR
  • ΒΌ c nutritional yeast

Instructions
 

  • Drain and rinse the beans.
  • Smash the garlic cloves, peel and chop into a few pieces. Slice the shallot. The blender will soon be doing the work of pureeing the sauce so it is not necessary to chop the garlic or shallot very much.
  • Place the cauliflower in a glass bowl and microwave for 3 minutes on high.
  • Heat the olive oil in a small skillet over medium heat for a minute or two,
  • SautΓ© the garlic and sliced shallot heat for 1 minute. Both will burn easily and turn bitter so take it easy on the heat. As soon as the one minute is up, remove from the pan so that the residual heat does not burn the garlic and shallot.
  • Add the beans, cauliflower, garlic & shallot to the blender with 1ΒΌ cup broth. If using, add the vegan cheese sub or nutritional yeast.
  • Blend on high for 2 minutes. Check the consistency. If it’s too thick, add more broth 1/4 c at a time until it is a pourable sauce.
  • Depending on the brand of broth and beans you use, the amount of salt needed will vary. So add a little, stir and taste. I recommend starting with ΒΌ tsp. If needed, add more salt a pinch or two at a time until you like the flavor.
  • I like this sauce with fresh chopped tomato and basil, pesto, oregano or sage. Serve it over your favorite gluten-free pasta, spaghetti squash, zucchini noodles, anything!

Notes

Did you make this recipe? TagΒ @chefjanetkΒ on Instagram

Nutrition

Serving: 1gCalories: 114kcalCarbohydrates: 20gProtein: 7gFat: 1gCholesterol: 1mgSodium: 314mgFiber: 5gSugar: 2g
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.
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Posted In: Sauces and Dressings, Vegan · Tagged: dairy-free, pasta

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