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Creamy Vegan Fettuccine Alfredo Sauce

  • Author: Claire Cary
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4-6 servings 1x
  • Category: Dinner
  • Cuisine: Italian

Description

Creamy, flavorful, and ready in about 30 minutes, this Vegan Alfredo Sauce recipe is a healthier twist on your old favorite pasta dish! It’s a rich dairy free sauce that even the pickiest of eaters will love.


Scale

Ingredients


Instructions

  1. Add the cashews to a bowl and top with boiling water. Let soak while you complete the next steps.*
  2. Cook the pasta according to package instructions. If you’re using gluten free pasta, be careful not to overcook since it can fall apart pretty easily. 
  3. Chop the onion and mince the garlic and add to a large sauté pan with the olive oil. 
  4. Cook on medium/low heat until the onions start to brown slightly, about 5-10 minutes. 
  5. Add the vegetable broth and chopped cauliflower to the pan. 
  6. Reduce heat to low, cover, and  let cook for 5-10 minutes or until the cauliflower is fork tender. 
  7. Transfer contents to a high speed blender or food processor with all remaining ingredients, including the drained cashews. 
  8. Process until completely smooth. Taste and add more salt or pepper if desired. If the sauce is too thick, add more milk, if it is too thin, add in 1 tablespoon of flour. 
  9. Pour the sauce on top of the cooked pasta and stir until well combined. 
  10. Top with chopped chopped parsley or roasted red pepper flakes and enjoy! 

Notes

The white pepper can be subbed for black, I used white to prevent any changes to the sauce color. 

Any other plant milk will work in this recipe, I prefer almond for the flavor. Just be sure to use a plain and unsweetened milk. 

Once prepared, this recipe will store in the fridge for 3-5 days. To reheat, add to a pan with a splash of milk or broth to help it stay creamy. 

If you aren’t using a high speed blender, I recommend soaking the cashews in water overnight. If you are using a high speed blender, 30 minutes in boiling water should be fine. 


Nutrition

  • Serving Size: 1 bowl
  • Calories: 290
  • Sugar: 1.8g
  • Fat: 16g
  • Carbohydrates: 34.2g
  • Fiber: 3.4g
  • Protein: 8.3g

Keywords: vegan alfredo sauce recipe, vegan fettuccine alfredo, fettuccine alfredo