Description
This rich and creamy vegan fettuccine alfredo is packed with flavor and made with wholesome ingredients! It’s completely dairy-free, but you’d never know—thanks to a velvety cauliflower-based sauce that’s smooth, cheesy, and satisfying.
Ingredients
Units
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- 2 1/2 cups unsweetened almond milk
- 3 tablespoons coconut oil
- 3 tablespoons miso paste
- 10 ounces frozen riced cauliflower (be sure it’s unseasoned)
- 3/4 cup cashews, chopped (raw or roasted is fine)
- 2 tablespoons nutritional yeast
- 16oz fettuccine or your favorite whole wheat pasta
- Salt & pepper to taste
- Chopped fresh parsley, for garnish
Instructions
- In a large saucepan, combine the almond milk, coconut oil, and miso.
- Bring it to a light simmer over medium-high heat, whisking until the miso dissolves.
- Stir in the cauliflower and cashews, then reduce the heat to medium-low. Cook uncovered for about 10 minutes, or until the cauliflower is very soft.
- While the sauce is cooking, bring a large pot of water to a boil. Add 1 tablespoon of salt and the fettuccine. Cook until nearly tender, then reserve ½ cup of the pasta water before draining.
- Carefully transfer the cauliflower mixture to a blender. Add the nutritional yeast and blend until completely smooth (about 2 minutes). Scrape down the sides as needed to ensure a silky consistency. If you need to thin out the sauce, add 1/4 cup -1/2 cup of pasta water.
- Combine the cooked pasta with the sauce and season with salt and pepper to taste. Garnish with parsley.