Steam or boil the cauliflower florets until they are tender. Drain the cooked cauliflower and set it aside.
In a large saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant.
Add the cooked cauliflower, almond milk, nutritional yeast, lemon juice, onion powder, salt, and black pepper to the saucepan. Stir well to combine.
Reduce the heat to low and let the mixture simmer for about 5 minutes, allowing the flavors to meld together.
Transfer the sauce mixture to a blender or use an immersion blender directly in the saucepan. Blend until smooth and creamy. If needed, you can add a little more almond milk to achieve the desired consistency.
Taste the sauce and adjust the seasonings according to your preference. Add more salt, pepper, or nutritional yeast if desired.
Return the sauce to the stovetop over low heat and warm it up gently.
Once heated, remove from the heat and serve the Creamy Vegan Alfredo Sauce over your favorite pasta or use it as a sauce for other dishes.
Garnish with fresh parsley or basil if desired, and enjoy!