This vegan fettuccine alfredo tastes absolutely delicious and the creamy sauce is filled with healthy plant based ingredients.
An easy dinner in under 30 minutes!
This vegan dish is a winner with everyone from kids to meat lovers: it’s just that good!
The impossibly creamy sauce is a healthy spin on the traditionally rich pasta. It’s made with nutrient-dense cauliflower and protein-packed cashews instead of dairy. Make it with any type of noodle you choose and it’s an easy 30-minute plant based dinner
Who would have known that blending up a few veggies and nuts could create a creamy sauce that tastes like dairy?
Here’s the reason why as we list some of the key ingredients:
Cauliflower: This vegetable makes the body of this sauce; it is packed full of Vitamin C and fibre
Cashews: Cashews make the sauce creamy and add plant based protein, helping it to be more filling
Garlic & onion powder: These flavorings round out the savoury profile
Olive oil & vegetable broth: Olive oil is used for sautéing, and the broth for simmering the sauce
Cook the ingredients for about 10 minutes on the stove. Then blend them until a creamy sauce forms and mix that with the noodles.
• 1 pound fettuccine noodles (use gluten-free, legume, or zucchini noodles if desired)
• 4 garlic cloves
• 1 small head cauliflower - enough for 6 cups florets
• 4 tablespoons olive oil
• 1 cup raw unsalted cashews
• 2 cups vegetable broth
• 1/8 teaspoon onion powder
• 1/4 teaspoon ground black pepper
• Pinch nutmeg
• 1 teaspoon salt
• Finely chopped parsley, to serve
Mince the garlic. Chop the cauliflower.
Make the pasta: Bring a large pot of salted water to a boil. Boil the pasta until it is al dente (start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside). Then drain the pasta and return it to the pot.
Meanwhile, start the sauce: Heat the olive oil in a large pot, or saucepan (that has a cover) over medium heat. Add the cauliflower and cashews and sauté for 4 minutes until lightly browned. Add the garlic and cook for 1 to 2 minutes until fragrant. Add the vegetable broth, onion powder, black pepper, nutmeg and 1/2 teaspoon salt.
Bring to a simmer, then cover and cook 6 to 7 minutes on medium high heat until the cauliflower is tender when pierced with a fork.
Blend the sauce: Carefully transfer the contents to a blender and add the remaining 1/2 teaspoon salt and 1/4 teaspoon more black pepper. Blend on high until a smooth sauce forms.
Serve: Pour about 5 cups into 1 pound pasta (1 cup will be left over), or use it to taste. Top with finely chopped parsley and serve immediately.