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.
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.
Add the cauliflower florets, cashews, almond milk and bring it to a boil. Cook for 5-7 minutes or until the cauliflower becomes tender.
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.
Bring a large pot of water to a boil. Add the fettuccine pasta and boil for the time instructed on the package. Drain pasta.
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.
Store leftover fettuccine Alfredo covered in the refrigerator for 3-4 days.
*I used quinoa fettuccine to make the dish gluten-free, but you can use any fettuccine you like. **Start with 3/4 tsp. (4.4 g) salt and add more as needed.
Amount Per Serving (1 of 4)
Calories 239Calories from Fat 144
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.