Vegan Fettuccine Alfredo
The classic comfort food Fettuccine Alfredo, but made simple and healthier ingredients that make it entirely plant-based (dairy-free) and gluten-free.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 6 1x
- Category: Dinner, Pasta
- Method: Boil, Stovetop
- Cuisine: American, Italian
- Diet: Vegan
Ingredients
Scale
- 1 lb gluten-free fettuccine pasta
- 1 tablespoon olive oil
- 1 tablespoon dairy-free butter
- 1 garlic clove, minced
- 2 cups riced cauliflower
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4–1 cup unflavored nondairy milk (I used almond milk)
- 1/2 cup raw cashews, soaked in water for at least an hour
- Italian parsley for garnish
Instructions
- Cook pasta as directed in salted water until al dente
- In a large pan, heat olive oil and butter over medium heat. Add garlic and let cook for 1-2 minutes
- Add riced cauliflower to pan and stir so it’s coated in oil/butter. Season with salt and pepper
- Let cook for 5-7, stirring frequently, until soft and translucent. Turn off heat and allow to cool
- Transfer cauliflower mixture to a food processor. Add (drained) soaked cashews and 3/4 cup nondairy milk
- Blend until smooth and creamy consistency, adding 1/4 cup more milk if needed. Transfer sauce back to pan
- When you drain the pasta, save about 1/4 cup of pasta water and add to sauce
- Add drained pasta into pan with sauce and combine well. Serve garnished with parsley
Keywords: vegan Fettuccine Alfredo, dairy-free Fettuccine Alfredo, gluten-free Fettuccine Alfredo, plant-based Fettuccine Alfredo, healthy Fettuccine Alfredo
Find it online: https://hungry-blonde.com/vegan-fettuccine-alfredo/
