Fettuccine alfredo is probably my all-time favorite pasta. It’s that guilty pleasure dish that you just know is going to hit the spot. But like any of you know who have tried to recreate a healthy version of this dish too, it’s tough. I’ve been trying to perfect my vegan fettuccine alfredo recipe for what feels like forever. I’ve seen versions of the dish with soy milk, white wine cashew cream, potatoes and more…but all of them seemed to sort of simply fall flat.
When I think of my favorite fettuccine alfredo, I think of the creamy, rich sauce…nothing watery or bland. And friends, I think I’ve finally figured it out vegan-style. And you don’t have to be vegan to enjoy this rendition; it’s good for all of us to cut back on the heavy stuff like heavy cream and cheese once in awhile. In the recipe below, I’ve used cauliflower, garlic, almond milk, nutritional yeast and salt and pepper, and thrown it all in my blender. The result? A lighter sauce that’s low-fat, dairy-free, but still has that creamy, rich and warming consistency of a true alfredo. I may even prefer it to the original now! Truly, MKR
P.S. For more vegan recipes, try my Vegan Broccoli Salad, my Vegan Everything Bowl & Spicy Vegan Lettuce Wraps. xo
- 4 cloves of garlic, diced
- 1 teaspoon extra virgin olive oil
- 2 cups cauliflower, boiled/cooked through
- 1 cup almond milk, plus more for consistency
- 1 handfull of parsley, finley chopped
- Salt and freshly ground pepper, to taste
- 1 tablespoon nutritional yeast
- 6 ounces uncooked fettuccine pasta
- 2 cups of broccoli florets, blanched
- Over medium-high heat sauté the garlic with olive oil until golden brown, about 2-3 minutes, set aside.
- In a large pot of water bring cauliflower to a boil and cook until when you prick it with a fork it's soft.
- While the cauliflower is cooking bring another large pot of salted water to a boil and cook the pasta al dente according to package directions.
- While the pasta is cooking and once cooked through add to a blender along with the garlic, almond milk salt, pepper, and nutritional yeast. Blend until smooth. Add parsley and pulse just barley mixing.
- Drain the pasta and pour it into the pan on medium low, top with the sauce, and broccoli, stir and cook until the broccoli is warmed through 2-3 minutes. Plate the finished mixture and enjoy!
Being a vegetarian during tailgating season causes you to get a little creative, you know? But this recipe actually is one that even the biggest carnivores will tear into; these spicy buffalo cauliflower bites give buffalo wings a run for their money. Even the Mr. agrees. 
