fettuccine Alfredo - vegan
Fettuccine Alfredo
Print Recipe
Creamy fettuccine Alfredo is one of the most elemental delights of Italian cuisine. The smooth, rich, and cheesy Alfredo sauce cloaking each strand of pasta makes this dish an all-time family favorite.
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
fettuccine Alfredo - vegan
Fettuccine Alfredo
Print Recipe
Creamy fettuccine Alfredo is one of the most elemental delights of Italian cuisine. The smooth, rich, and cheesy Alfredo sauce cloaking each strand of pasta makes this dish an all-time family favorite.
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Ingredients
  • 12 oz. fettuccine*
  • 1 tsp. olive oil
  • 1 white onion, chopped
  • 1 clove garlic, minced
  • 5 cups cauliflower florets
  • 1/2 cup cashews
  • 1 1/2 cups almond milk, unsweetened
  • 2 Tbsp. nutritional yeast
  • 1 Tbsp. lemon juice
  • salt, to taste
  • black pepper
Servings: people
Instructions
  1. In a medium-size pot, heat up the olive oil. Add the chopped onion and garlic and saute until softened and fragrant, but not browned.
  2. Add the cauliflower florets, cashews, almond milk and bring it to a boil. Cook for 5-7 minutes or until the cauliflower becomes tender.
  3. In a high-speed blender, add all the ingredients – the cooked onion, garlic, cauliflower, cashews, and almond milk together with nutritional yeast, lemon juice, and salt. Blend until smooth.
  4. Bring a large pot of water to a boil. Add the fettuccine pasta and boil for the time instructed on the package. Drain pasta.
  5. Add cauliflower sauce into the pot (you can use the same pot!) and add the drained pasta. Heat over low-medium until heated enough to your liking. Salt again to taste (the pasta dilutes the flavor). Serve with freshly cracked blacked pepper.
Recipe Notes

*I used quinoa fettuccine to make this dish gluten-free, but you can use any fettuccine you like.
**Start with 3/4 tsp. salt and add more as needed.