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Vegan Cheesy Cauliflower Spaghetti

  • Author: Mia Zarlengo
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4-6 servings 1x
  • Category: Lunch, Dinner


Gluten free and dairy free cheesy spaghetti sauce made with cauliflower! Simple, creamy, and nourishing! 


  • 2 tbsp vegan butter (can sub regular butter or ghee if dairy free isn’t necessary)
  • 1/2 of a yellow or white onion, finely diced
  • 3 large cloves of garlic, minced
  • 1 head of cauliflower, roughly chopped
  • 1 cup low sodium vegetable broth
  • 23 tbsp nutritional yeast
  • 1.5 tsp sea salt
  • 1/2 tsp black pepper
  • Plain unsweetened dairy free milk as needed, up to 1/3 cup
  • 1216 oz pasta of choice (I use gluten free brown rice or chickpea spaghetti)

Optional For Topping:

  • Vegan parmesan 


  1. Start by making the sauce. Heat a heavy bottom pot over medium heat. Once hot, add ghee or butter and stir in onions. Allow to cook for 5 minutes, stirring occasionally.
  2. Stir in minced garlic and allow to cook for about 30 seconds, then stir in cauliflower.
  3. Add the vegetable broth, nutritional yeast, sea salt, and pepper to the pot and give everything a good stir. Reduce heat to a simmer, cover, and cook until cauliflower is fork tender, about 10-12 minutes.
  4. Meanwhile, cook your pasta according to directions on box. Drain and set aside. 
  5. When cauliflower is soft, remove from heat and allow to cool for a couple of minutes. Carefully add everything from the pot for the sauce to a blender and blend until smooth.
  6. Mix the sauce with the pasta in the pot, adding dairy free milk as needed to thin the sauce to desired consistency, up to 1/3 cup.