The Creamiest Vegan Fettuccine Alfredo

Simple and light 30-minutes Vegan Fettuccine Alfredo recipe is perfectly creamy, cheesy and rich. The cauliflower cashew Alfredo sauce will blow your mind!

Course Main Dish

Cuisine Italian

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 596kcal

Author Elena Szeliga

Ingredients

For the Cauliflower Alfredo Sauce:

1 cauliflower roughly chopped
4 cloves garlic peeled
1 cup vegetable broth
1 cup vegan heavy cream or full-fat coconut milk (see notes below)
2 teaspoons white miso paste
1 ½ teaspoons salt

For the Pasta:

1 lb fettuccine gluten-free, if preferred
vegan parmesan to serve
Handful of parsley chopped, to garnish
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 the vegan heavy cream, simply blend soaked cashews with the same amount of water in a blender. For 1 cup of cream you'll need a bit more than 1/2 cup soaked cashews and 1/2 cup water.

For an even lighter version, swap the vegan heavy cream or coconut milk with your favorite non-dairy milk.

Nutrition