Vegan Alfredo Sauce
User Reviews
4.9
171 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Servings
4 to 6
-
Course
Main Course
Vegan Alfredo Sauce
Report
This vegan fettuccine Alfredo is creamy, rich, and flavorful. It's easy enough to make on a weeknight, but elegant enough for a classy date night in. You'll love it whether you're vegan or not!
Share:
Ingredients
- 12 ounces cauliflower florets*
- ½ cup raw cashews
- ¼ cup extra-virgin olive oil
- ½ cup water
- 2 garlic cloves
- 2 tablespoons fresh lemon juice
- 2 tablespoons nutritional yeast
- 1 teaspoon sea salt
- ½ teaspoon Dijon mustard
- freshly ground black pepper
- 1 (16-ounce) package fettuccine pasta
- chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil. Add the cauliflower and cashews and boil until the cauliflower is fork-tender, about 8 minutes. Drain and transfer to a blender. Add the olive oil, water, garlic, lemon juice, nutritional yeast, salt, mustard, and several grinds of pepper. Blend until creamy.
- Cook the pasta in a large pot of salted boiling water according to the package directions, or until al dente. Drain the pasta, reserving 1 cup of the starchy pasta water.
- Transfer the pasta back to the pot, pour the sauce over the pasta and toss to coat. If the sauce is too thick, add some of the reserved pasta water until it’s creamy.
- Sprinkle with parsley and season to taste.
Equipments used:
Notes
- *about ⅔ florets from 1 small cauliflower
Genuine Reviews
User Reviews
Overall Rating
4.9
171 reviews
Excellent
Other Recipes
You'll Also Love
