This Vegan Cabbage Alfredo is low-carb and ready in less than 20 minutes. Shredded green cabbage takes the place of pasta, sautéed until golden at the edges and tossed in a rich, garlicky cashew cream sauce. No dairy, no pasta, no fuss.
Cabbage is having a serious moment right now, and honestly, it deserves it.
It's cheap, filling, and when you cook it right, it gets these gorgeous golden edges that make it taste like way more than just cabbage.
Try my White Bean Cabbage Soup for more cabbage comfort.
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Why You'll Love This Recipe
- One pan and it's ready in 20 minutes with minimal cleanup
- Significantly lower carb than traditional pasta alfredo
- The cashew cream sauce is rich and garlicky without any dairy
- It's budget-friendly - cabbage is one of the cheapest vegetables out there, even when prechopped
- Naturally vegan and gluten-free
What You'll Need
Simple pantry ingredients. See the recipe card for quantities and a full list of ingredients.
- Green cabbage - Shred it or thinly slice a small to medium head. Savoy works too if you have it. I buy the pre-shredded 10-ounce bags from Trader Joe's.
- Raw cashews - This is the base of the cream sauce. Soak for at least 4 hours or in hot water for 30 minutes first to blend smoothly. Check out my Guide to Soaking Cashews for the fastest methods.
- Nutritional yeast - I use Anthony's Nutritional Yeast or Trader Joe's.
Variations
- Make it spicy by adding a drizzle of chili oil on top
- Add mushrooms - sauté sliced mushrooms with the cabbage for extra umami
- Add protein by stirring in cannelini beans, Smoked Tofu, or vegan sausage crumbles.
- Mix the cabbage alfredo with about 10 ounces of cooked pasta
- Make it nut-free by swapping cashews for silken tofu and a splash of oat milk
How To Make Vegan Cabbage Alfredo
See the recipe card for full details.
Step 1 - Blend the sauce: Add drained cashews, water, nutritional yeast, garlic, lemon juice, salt, and pepper to a blender. Blend until completely smooth.
Step 2 - Cook the cabbage: Heat olive oil in a large skillet over medium-high heat. Add the shredded cabbage and cook 6-8 minutes or until desired tenderness.
Step 3 - Combine: Pour the cashew cream over the cabbage. Toss to coat and cook for 2 more minutes until everything is hot and creamy. Taste, adjust salt, and serve immediately.
Step 4 - Adjust: Taste and adjust the seasoning as needed. Add more salt and pepper a little at a time until the flavors are balanced and the sauce tastes full and well-seasoned.
Top Tips
- Don't rush the cabbage. The golden edges are everything - that's where the flavor comes from. Medium-high heat, a little patience, don't stir it too much.
- Cook the cabbage until desired tenderness. I cook it for about 6-8 minutes for a firmer bite.
- Blend the sauce until completely smooth. A high-speed blender works best, but don't worry if your cashews aren't perfectly softened. Even if a few small pieces remain, it will still turn out just fine.
- Thin the sauce if needed. Add water, 1 tablespoon at a time, to reach the consistency you want.
Serving Suggestions
This can be a full meal on its own, but here are a few ways to round it out:
- Top with vegan parmesan, red pepper flakes, and fresh parsley
- Serve alongside a simple green salad with Homemade Italian Vinaigrette
- Add a slice of crusty bread to scoop up the extra sauce
- Serve over cooked lentils or Grilled Chimichurri Tofu or Baked Pesto Tofu for extra protein
Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a skillet over medium heat or in the microwave, covered, for 1-2 minutes.
- Makes a great meal prep lunch - portion into containers and reheat in the microwave.
Vegan Cabbage Alfredo FAQs
Yes. Green cabbage has about 5g of net carbs per cup, compared to around 40g for a cup of cooked pasta. The cashew cream adds a small amount, but this dish is significantly lower-carb than traditional alfredo.
Yes. Blend the sauce and store it in a sealed jar in the fridge for up to 4 days. It may thicken slightly so just stir in a splash of water before using.
You can, but the sauce won't be as smooth. A food processor works reasonably well.
Green cabbage is the most common and works great. Savoy cabbage has crinkly leaves that soak up sauce a little better. Napa cabbage cooks faster and is more delicate. Any of them will work, but adjust the cook time based on how thick the shreds are.
Recipe Card
Vegan Cabbage Alfredo
Equipment
- 12-inch deep skillet
Ingredients
- 10-12 cups green cabbage, shredded (about a small to medium head) I use 2 10-ounce bags of pre-shredded Trader Joe's Green Cabbage
- 2 tablespoons olive oil or vegan butter
Cashew Cream Sauce
- 1 cup raw cashews soaked; see my post on faster soaking methods
- ½ cup water
- 3 tablespoons nutritional yeast I use Anthony's or Trader Joe's
- 2 fat cloves garlic
- juice of one lemon
- ½ teaspoon salt
- ¼ teaspoon black pepper
Optional Toppings
- vegan parmesan I love Pancheeza for this dish
- red pepper flakes
- fresh parsley chopped
Instructions
- Soak cashews: Cover raw cashews with hot water and let soak for 30 minutes. Drain well. For the smoothest sauce, soak for at least 4 hours.
- Blend sauce: Add drained cashews, water, nutritional yeast, garlic, lemon juice, salt, and pepper to a blender. Blend until completely smooth. If needed, thin with extra water a tablespoon at a time.
- *Cook cabbage: Heat the olive oil or vegan butter in a large skillet over medium-high heat. Add the shredded cabbage and cook for 6-8 minutes, stirring occasionally, until it's tender and lightly golden around the edges. For softer cabbage, cook a few minutes longer; for a bit more texture, cook slightly less.
- Combine: Pour the cashew cream sauce over the cabbage. Toss to coat and cook for 2 more minutes until everything is hot and creamy. Taste and adjust salt.
- Serve: Plate immediately, topped with vegan parmesan, red pepper flakes, and fresh parsley if desired.
Vger says
I grabbed pre-shredded cabbage from Trader Joe's like Regi suggested, and the whole meal came together in under 20 minutes. The cashew cream is impossibly good and silky I could eat that on everything. I topped with cilantro and a pinch of chili oil and we made it a meal with some tofu cubes.
Regi Pearce says
I love this so much.Pre-shredded cabbage for the win, right? It really does make it a true 20-minute dinner. And yes to putting that cashew cream on everything — I fully support that decision.
Regi Pearce says
I love how simple this one is. It’s cozy and creamy without feeling heavy - just another delicious way to eat cabbage. This is on regular meal prep rotation.