Vegan Fettuccine Alfredo
Soaked cashews and steamed cauliflower are blended with garlic, nutritional yeast, and pasta water to create a smooth, creamy sauce that coats fettuccine in place of the traditional butter-and-Parmesan base. The sauce comes together in a blender while the pasta cooks, keeping total time under 35 minutes. It is rich enough for a weeknight dinner and straightforward enough for a beginner cook.
Equipment
- High-speed blender
- Large pot
- Saucepan
- Knife
- Cutting board
Ingredients
- 12 oz fettuccine pasta use dried or fresh vegan fettuccine
- 1 tablespoon olive oil extra virgin recommended
- 4 cloves garlic minced
- 2 cups cauliflower florets fresh or frozen, chopped small for faster cooking
- ½ cup raw cashews soaked in hot water for 15 minutes
- 1 cup unsweetened plant-based milk almond or oat milk preferred
- ¼ cup nutritional yeast adds cheesy flavor
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard for tang and depth
- ½ teaspoon sea salt adjust to taste
- ¼ teaspoon fresh ground black pepper
- ¼ teaspoon ground nutmeg optional but traditional aroma
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente (about 10–12 minutes). Drain and set aside.
- While the pasta cooks, heat olive oil in a saucepan over medium heat (350°F / 175°C). Sauté the minced garlic until fragrant and lightly golden, about 2 minutes.
- Add the cauliflower florets and 1 cup of water to the saucepan. Cover and simmer for 8–10 minutes, or until cauliflower is fork-tender. Drain and allow to cool slightly.
- In a high-speed blender, combine the cooked cauliflower mixture, soaked cashews (drained), plant-based milk, nutritional yeast, lemon juice, Dijon mustard, sea salt, black pepper, and nutmeg. Blend until completely smooth and creamy. Taste and adjust seasoning as needed.
- Return the cooked pasta to the pot. Pour over the Alfredo sauce and mix well until heated through—about 3–5 minutes over low heat.
- Plate the creamy fettuccine and garnish with freshly chopped parsley. Serve immediately while hot.
Notes
- If you don’t have a high-speed blender, simmer the cashews an extra 10 minutes for a softer texture before blending in a regular blender.
- For extra umami, add a teaspoon of white miso paste to the sauce blend.
- This sauce also works well over spiralized vegetables like zucchini or spaghetti squash for a low-carb version.
Nutrition
Calories: 486kcalCarbohydrates: 71gProtein: 18gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 71mgSodium: 422mgPotassium: 549mgFiber: 5gSugar: 4gVitamin A: 223IUVitamin C: 29mgCalcium: 132mgIron: 3mg
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