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5 from 5 votes

Vegan Fettuccine Alfredo Sauce

by: claire cary

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.
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Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
4

Ingredients

  • 1 pound uncooked pasta
  • 2 cups chopped cauliflower
  • 1 cup raw cashews
  • ½ cup vegetable broth
  • ½ cup plain unsweetened almond milk
  • ¼ cup olive oil or vegan butter
  • 5 large cloves garlic
  • 1 large yellow onion
  • 1 tablepsoon lemon juice
  • ¼ cup nutritional yeast or cashew parmesan
  • 1 teaspoon sea salt plus more to taste
  • ¼ teaspoon pepper I like using white pepper for this recipe

Instructions

  • Add the cashews to a bowl and top with boiling water. Let soak while you complete the next steps.*
  • 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. 
  • Chop the onion and mince the garlic and add to a large sauté pan with the olive oil or butter.
  • Saute over medium/low heat until the onions start to brown slightly, about 5-10 minutes. 
  • Add the vegetable broth and chopped cauliflower to the pan. 
  • Reduce heat to low, cover, and  let cook for 5-10 minutes or until the cauliflower is fork tender. 
  • Transfer contents to a high speed blender or food processor with all remaining ingredients, including the drained cashews. 
  • 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. 
  • Pour the sauce on top of the cooked pasta and stir until well combined. 
  • Top with chopped chopped parsley or roasted red pepper flakes and enjoy! 

Notes

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. 
Don't have cauliflower? Sub for an additional 1/2 cup of cashews. You may need to adjust the amount of milk, but start with 1/2 cup and add more as needed to thin the sauce.
Serving: 1bowl / Calories: 290kcal / Carbohydrates: 34.2g / Protein: 8.3g / Fat: 16g / Fiber: 3.4g / Sugar: 1.8g

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