Name: Vegan Fettuccine Alfredo
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 12 ounces cauliflower florets; ½ cup raw cashews; ¼ cup extra-virgin olive oil; ½ cup water; 2 garlic cloves; 2 tablespoons fresh lemon juice; 2 tablespoons nutritional yeast; 1 teaspoon sea salt; ½ teaspoon Dijon mustard; Freshly ground black pepper; 1 (16-ounce) package fettuccine pasta; Chopped fresh parsley

why make this recipe

Vegan Fettuccine Alfredo is a creamy, flavorful dish that proves you can enjoy classic comfort food without dairy. This recipe is not only plant-based, but it’s also packed with healthy ingredients. Using cauliflower and cashews creates a smooth and rich sauce that is both satisfying and nutritious. It’s perfect for a quick weeknight dinner or a special occasion when you want to impress your guests with a delicious, vegan-friendly meal.

🧰 Kitchen tools commonly used in similar recipes

Before starting, many home cooks like to have these basic tools ready:

how to make Vegan Fettuccine Alfredo

Ingredients:

12 ounces cauliflower florets
½ cup raw cashews
¼ cup extra-virgin olive oil
½ cup water
2 garlic cloves
2 tablespoons fresh lemon juice
2 tablespoons nutritional yeast
1 teaspoon sea salt
½ teaspoon Dijon mustard
Freshly ground black pepper
1 (16-ounce) package fettuccine pasta
Chopped fresh parsley

Directions:

Begin by bringing a large pot of salted water to a boil.
Add the cauliflower florets and cashews to the boiling water. Cook until the cauliflower is fork-tender, which should take about 8 minutes.
Drain the cauliflower and cashews, then transfer them to a blender.
In the blender, add the olive oil, water, garlic, lemon juice, nutritional yeast, sea salt, Dijon mustard, and several grinds of black pepper. Blend until the mixture is creamy.
In a separate large pot, cook the fettuccine pasta in salted boiling water according to the package directions, or until it reaches an al dente texture. Drain the pasta, making sure to reserve 1 cup of the starchy pasta water.
Return the drained pasta to the pot. Pour the creamy sauce over the pasta and toss to coat it evenly.
If the sauce is too thick, slowly add some of the reserved pasta water until it reaches your desired creaminess.
Finally, sprinkle the pasta with chopped parsley and season to taste.

how to serve Vegan Fettuccine Alfredo

Serve Vegan Fettuccine Alfredo warm, directly from the pot. You can top it with additional parsley or a sprinkle of nutritional yeast for extra flavor. This dish pairs well with a green salad or some roasted vegetables.

how to store Vegan Fettuccine Alfredo

Store any leftovers in an airtight container in the refrigerator. It will keep well for about 3-4 days. When you’re ready to eat, gently reheat it on the stove, adding a bit of water to loosen the sauce if necessary.

tips to make Vegan Fettuccine Alfredo

Soak the raw cashews in water for at least 2 hours before cooking to make them easier to blend.
Adjust the thickness of the sauce by controlling how much of the reserved pasta water you add.
For added depth of flavor, try adding a pinch of nutmeg or some crushed red pepper flakes.

variation

You can customize this recipe by adding vegetables like spinach, mushrooms, or peas to the pasta. This way, you can enhance the nutrition and flavor.

FAQs

Can I use other kinds of pasta?
Yes! While fettuccine is traditional, you can use any pasta you like, such as penne or gluten-free pasta.

Is this recipe gluten-free?
This recipe can be made gluten-free by using gluten-free fettuccine pasta.

Can I make the sauce ahead of time?
Yes, you can prepare the sauce in advance and store it in the refrigerator. Just reheat it gently before adding it to the pasta.