The Creamiest Vegan Fettuccine Alfredo
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
596 kcal
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Course
Main Course
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Cuisine
Italian
The Creamiest Vegan Fettuccine Alfredo
Description
The Creamiest Vegan Fettuccine Alfredo relies on cooked cauliflower and garlic softened in vegetable broth and vegan cream or coconut milk before blending into a silky sauce. The addition of white miso paste and salt balance umami and seasoning. The sauce’s creamy texture mimics traditional Alfredo without dairy, while the cauliflower base keeps it vegetable-forward.
Cooked fettuccine pasta is evenly coated with this smooth sauce, resulting in a luscious, slightly thickened finish. The parsley garnish adds freshness, and vegan Parmesan contributes a mild cheesy note. Cracked black pepper finishes the dish with a gentle spice.
This recipe serves as a comforting vegan pasta suitable for main meals or casual dinners, appealing to those avoiding dairy but not sacrificing silkiness in their sauce.
For the vegan heavy cream, soak cashews and blend with water as a homemade substitute. For a lighter sauce, non-dairy milks can replace cream or coconut milk. Preparing the sauce while the pasta cooks reduces prep time effectively.
Ingredients
For the Cauliflower Alfredo Sauce:
- 1 cauliflower roughly chopped
- 4 cloves garlic peeled
- 1 cup vegetable broth
- 1 cup vegan heavy cream see notes below, or full-fat coconut milk
- 2 teaspoons White miso paste
- 1 ½ teaspoons salt
For the Pasta:
- 1 lb Fettuccine pasta gluten-free, if preferred
- vegan parmesan cheese to serve
- parsley chopped, to garnish, handful
- black pepper
Instructions
Make the Sauce:
- For the cauliflower Alfredo sauce, place the cauliflower, garlic cloves, vegetable broth, and vegan heavy cream or coconut milk in a large frying pan or saucepan, and bring to a simmer over medium heat. Cook for about 10 minutes, until the cauliflower is very soft and falls apart when pierced with a fork.
- Add the white miso paste and salt. Using an immersion or stand blender, blend the cauliflower and its cooking liquid. If you use a stand blender, do this in batches, being careful not to fill the blender too high, so the hot liquid doesn’t explode out the top.
Make the pasta:
- In the meantime, cook the pasta according to the package directions until al-dente, then drain.
- Return the pasta to the pan, then pour the cauliflower Alfredo sauce over top. Toss to heat through. To serve, garnish with a sprinkle of vegan Parmesan and parsley, and freshly cracked black pepper. Enjoy!
Notes
- To make vegan heavy cream, blend soaked cashews with water at roughly equal parts for a creamy consistency.
- Non-dairy milk can substitute vegan heavy cream or coconut milk to lighten the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 596 kcal
% Daily Value*
| Calories | 596kcal | 30% |
| Carbohydrates | 92g | 31% |
| Protein | 20g | 40% |
| Fat | 17g | 26% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 95mg | 32% |
| Sodium | 1293mg | 54% |
| Potassium | 842mg | 18% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 195IU | 4% |
| Vitamin C | 70.8mg | 79% |
| Calcium | 87mg | 9% |
| Iron | 4.8mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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