Vegan Fettuccine Alfredo Sauce Recipe
This Vegan Fettuccine Alfredo Sauce Recipe is perfectly creamy without any cream, nuts or dairy, with a hidden vegetable!
Equipment
- Saucepan
- Immersion Blender
- Medium Pot
Ingredients
- 2⅓ cups (~295g) raw cauliflower florets chopped
- 2 medium cloves (8g) freshly minced garlic finely grated
- ¼ cup (~32g) white onion diced
- 1½ tbsp (~5.6g) nutritional yeast
- ¼ cup (56g) vegan butter melted
- 1¼ cups (313mL) almond milk
- ¼ tsp black pepper add more as desired
- 1 tsp pink salt add more as desired
- ½ 454g box (228g) fettuccine noodles
Instructions
- Fill a wide saucepan with water. Set it to medium-high heat, and allow the water to boil. Follow the package directions to cook the noodles to al dente, reserving a little bit of the pasta water when draining the noodles.
- In another pot over medium heat, add all the other ingredients and let them come to a boil. This takes around 7-10 minutes. You should be able to easily pierce the cooked cauliflower with a fork.
- Using a hand blender, blend until the mixture has a creamy consistency. If you need more of a cheesy flavor, add more nutritional yeast. If you need more seasoning, add salt and pepper. If you need it to be creamier, try adding some melted butter or more milk.
- Once you have the desired consistency and taste, pour this onto the drained and cooked noodles, tossing the noodles to fully coat them in sauce.
- Serve warm!
Notes
-
Storage
- Store leftover sauce in an airtight container in the refrigerator for up to two days. I do not recommend to store it already tossed with the noodles, as it dries out.
- Inspired by this recipe.