Vegan Fettuccine Alfredo with Cauliflower
This is my creamy and inviting plant based take on the famous white Alfredo sauce. This recipe will not leave you hungry, but will still have you wanting more. Cauliflower’s lightness makes a great contrast to caloric dense cashews.
3 cloves garlic, roughly chopped
1 onion, roughly chopped
1 head cauliflower, cut into florets
2 cups vegetable broth
1 cup unsweetened plant-based milk
1 cup raw cashews, soaked overnight
Juice of ½ lemon
1 teaspoon dried rosemary
Salt and pepper to taste
400 g (14 oz) dry fettuccine (or pasta of your choice, I used spaghetti)
Add garlic, onion, cauliflower, vegetable broth, plant-based milk and cashews in a large skillet and turn on medium heat. Once it starts boiling, simmer on low heat for another 15 minutes.
Start cooking your pasta per instructions on the package. After it’s done, rinse with cold water and set aside.
Once your cauliflower-cashew mixture is done cooking, transfer it to a blender and blend until smooth. Transfer back to the skillet over medium heat, add rosemary, salt, black pepper and lemon juice and taste. Adjust seasoning to your liking and cook until it’s the right consistency for you (if it’s too thick, add more plant-based milk, if it’s too watery, cook until more fluid evaporates).
Add pasta and mix well. Serve while it’s still warm.
Suggestions for serving: chopped fresh parsley or basil, chopped and fried smoked tofu pieces, crushed cashews.
Per 1 serving: kcal: 450kcal | fat: 11.35g | carbs: 74.94g | prot: 18.38g