May 1, 2020

Vegan Fettuccine Alfredo

Name: Vegan Fettuccine Alfredo
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 16 oz uncooked fettuccine; 1 cup raw cashews; 3-4 cloves garlic; 1 cup boiling water; 4 cups cauliflower florets; 1/2 cup vegan Parmesan; 1 tbsp lemon juice; 1/2 tsp salt; 1/4 tsp ground white pepper

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A creamy, cheesy Vegan Fettuccine Alfredo Sauce that not only is crazy tasty, easy and quick to make, but also happens to be super good for you? Oh yes, it exists! And this? is it!

Fettuccine Alfredo is one of those classic recipes that need no introduction… I mean, who isn’t familiar with this super comforting, creamy, cheesy, garlicky pasta dish, and who hasn’t granted it top spots on their list of favorite foods?

Unfortunately, as delicious as it may be, this cream, butter and cheese laden classic isn’t the best choice one could make, nutrition-wise…

Luckily, this vegan version does much better for your body, without even asking you to compromise on anything at all! It’s crazy rich and creamy, mega cheezy and garlicky, super smooth and silky and every ounce as decadent and comforting as its dairy loaded counterpart.

The real kicker though, is that this healthier version is quicker, and easier to make than the real deal… I’m telling you, there’s nothing not to love about this recipe.

Even non-vegans will be all over it!

Once the pasta is cooked, drain and return it to the pot

The first thing you’re gonna want to do is bring a large pot of salted water to the boil; you will use this to cook the fettuccine, according to the instructions on the package.

Pasta cooking times vary greatly, but this whole process should take at least 15 to 20 minutes, right? I mean, we often don’t realize it, but just bringing large quantities of water to the boil takes a good chunk of time…

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But while this whole pasta cooking operation is happening, you’re not gonna just sit there and watch… in fact, it should leave you with plenty of time to whip up that Alfredo sauce!

So grab a pot that you can use a steamer with and in it, bring 3-4 cups of water to the boil. Reserve 1 cup of this boiling water and then steam the cauliflower florets until they are tender, about 6-8 minutes.

Add the boiling water cashews and garlic to the container of a high speed blender

While the cauliflower is enjoying its steam bath, throw that reserved cup of boiling water along with a cup of raw cashews and 3-4 garlic cloves in the container of a high-speed blender.

Yes, I’m afraid you absolutely need a high-powered blender for this recipe to really turn out great. You could probably make it in a regular blender or a food processor, but it’ll never come out quite as silky and creamy…

Process the cashews and water until super smooth and creamy

Process those ingredients on high, until super smooth and creamy, scraping the sides as needed. This won’t take more than a minute…

Add the cooked cauliflower and vegan parmesan to the high speed blender

When the cauliflower is fully cooked, carefully add it to the blender (just the florets, leave the water behind) along with the vegan Parmesan, lemon juice, salt and white pepper.

Process in a high speed blender until the sauce is super silky and smooth

Process again on high speed until the sauce is super smooth and silky and set that aside. Your Alfredo sauce is all good and ready to use.

Pour the creamy Alfredo sauce right over the cooked pasta

By now, your pasta is probably cooked, or just about… As soon as it’s cooked to your liking, drain and return it to the pot and then pour that Alfredo sauce straight over it.

Stir delicately until the pasta is completely covered in sauce

Stir delicately until the pasta is completely and evenly — or is that heavenly? — covered in sauce.

Serve without delay, garnished with a little bit of chopped parsley and more of that delicious vegan Parmesan.

‘Cuz really, there is no such thing as too much Parmesan…

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