Vegan Alfredo Sauce
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
20 mins
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Servings
4 to 6
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Course
Main Course
Vegan Alfredo Sauce
Description
Vegan Alfredo Sauce uses tender boiled cauliflower and soaked cashew nuts pureed with olive oil, garlic, lemon juice, nutritional yeast, salt, and Dijon mustard to simulate the creaminess and cheesy notes characteristic of classic Alfredo sauce. Boiling the cauliflower until fork-tender ensures a smooth blend. The nutritional yeast adds a subtle nuttiness and umami depth.
The sauce is then mixed with freshly cooked fettuccine pasta, where reserved pasta cooking water can be added to adjust thickness and help the sauce coat the noodles evenly. Fresh parsley sprinkled on top adds a bright herbal touch. The sauce provides a luscious mouthfeel typical of Alfredo without dairy ingredients.
This sauce works well as a main pasta accompaniment, offering a plant-based alternative that balances creaminess and acidity from lemon juice. Fresh cooking and blending steps maintain a vibrant flavor and smooth texture. The recipe notes use about two-thirds the florets from a small cauliflower head, aligning with the required quantity.
Ingredients
- 12 ounces cauliflower florets
- ½ cup cashew nuts raw
- ¼ cup extra-virgin olive oil
- ½ cup water
- 2 garlic cloves
- 2 tablespoons lemon juice fresh
- 2 tablespoons nutritional yeast
- 1 teaspoon salt sea salt
- ½ teaspoon Dijon mustard
- black pepper freshly ground
- 1 (16-ounce) Fettuccine pasta
- parsley chopped, fresh
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.
Notes
- Use approximately two-thirds of a small cauliflower head florets to yield the correct amount for the sauce.
User Reviews
Overall Rating
4.9
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