Vegan Fettuccine Alfredo
This recipe comes from “America’s Test Kitchen - Vegan For Everyone”. I love this recipe. It can be made ahead of time, frozen and thawed, and always tastes great. It can be a little thicker than dairy alfredo sauces so it’s OK to thin it if desired. This serves 4 to 6.
Ingredients
2 1/2 cups of unsweetened almond milk
⅓ cup coconut oil (make sure it’s “refined”)
3 Tbsp white miso
10 ozs cauliflower florets, cut into ½ inch pieces
¾ cup raw cashews, chopped
1 lb fettuccine noodles
5 Tbsp nutritional yeast
2 Tbsp chopped fresh parsley
salt and pepper
vegan parmesan
*optional, steamed veggies of any type
Instructions
Combine almond milk, oil, miso, and 1 tsp salt in a large saucepan and simmer over medium-high heat, whisking to dissolve miso.
Stir in cauliflower and cashews and reduce heat to medium-low. Cook partially covered until cauliflower is very soft and falls apart easily, about 20 minutes. Cool to almost room temperature.
Place cauliflower mixture and ½ cup water in a blender and process until smooth, about 2 minutes. I use the individual serving size cup because it blends better and quicker.
Cook pasta according to package directions.
Transfer sauce back to pot and warm up. Save some of the pasta water in case you want to thin the sauce a little.
Serve sauce over pasta and top with fresh parsley, salt and pepper, and vegan parmesan. You can also add steamed vegetables of any type to this dish. I often add steamed broccoli, asparagus, or carrots.