Creamy Vegan Fettuccine Alfredo

Sometimes you just want that big indulgent bowl of carb filled pasta covered in a creamy flavorful sauce, but then after feel like there is a brick in your stomach, so heavy and uncomfortable. Not gonna lie, even knowing this will happen I do still occasionally indulge in a heavy cream filled sauce but more often I will opt for this lightened, veggie filled, vegan alfredo sauce. 

This recipe is even easier to make than a classic alfredo sauce. There’s no need to make a roux, whisking over a hot pan hoping you are getting all your ingredients fully incorporated. Instead, boil some cauliflower, onions and garlic along with some raw cashews in vegetable broth until tender. Then drain the veggies but save the broth so you can add some back into the sauce to get the right consistency. Blend the veggie/cashew mixture in a high powered blender. I like to use my vitamix for this, I feel like it gets the sauce so much creamier than the food processor does. And for this sauce you really want it to be super blended so it can mimic the creamy alfredo sauce texture. Add some nutritional yeast for a little cheesy flavor and season with salt and pepper to taste and your sauce is ready to go!

I do like to enjoy this sauce over pasta, but you could serve it over a gluten free pasta or some zoodles to cut out the gluten and make it an even lighter dish. I also like to add other flavors (and nutrients) to the pasta, but you can keep it super simple and skip this if you prefer. Here I added broccoli (one of my fave veggies!) which I just add with the pasta during the last few minutes of cooking (so easy!). Roasted veggies would also be delicious, or sauteéd garlicky spinach or sun dried tomatoes… so many options to change it up and make it just right for you!

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Vegan Fettuccine Alfredo

Yield: 4-6

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

• 1 medium head of cauliflower, cut into florets
• 4 cups vegetable broth
• 5 cloves garlic
• 1/2 medium onion, roughly chopped
• 1/2 cup raw cashews
• 1/4 cup nutritional yeast
• 1 teaspoon salt + 1/2 teaspoon pepper (adjust for your taste)
• 1 box of Fettuccine (or your fave pasta/zoodles)
• 1 bunch of broccoli, cut into bite size pieces (optional)

Instructions

1. COOK: Add the cauliflower, garlic, onion, cashews and vegetable broth to a large pot. Bring to a boil and lower the heat to medium, cover and allow to simmer and cook until the cauliflower is tender, about 15 minutes. 
2. MAKE PASTA: While the veggies cook, bring a pot of salted water to a boil, add the pasta. About half way through the cooking process, add broccoli florets and allow those to cook through while the pasta finishes cooking. 
3. BLEND: When the cauliflower is done cooking, drain the veggies but save the broth. Add the cooked veggies to a blender with 1/2 cup of the saved broth, nutritional yeast and salt and pepper. Blend until super creamy. You may need to add more broth to get the right sauce consistency and taste to check your salt and pepper levels, add more if you need it. 
4. COMBINE: After your pasta and broccoli are done cooking, drain and return to the pot. Add your creamy cauliflower Alfredo sauce and mix to combine. I like to serve with a little flaky sea salt and fresh black pepper on top. 

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