Crazy Creamy Vegan Fettuccine Alfredo!
Crazy Creamy Vegan Fettuccine Alfredo! Totally satisfies my creamy pasta cravings. I’ve read so many recipes about how to make a vegan version of fettuccine alfredo but wasn’t loving the seemingly bland ingredient lists in these sauces. This recipe is somewhat plant-based, but also uses heavier ingredients like a true alfredo sauce would. This is how I finallllly came to create an actual delicious version of vegan fettuccine alfredo! Amen.
My mother used to make an AMAZING alfredo sauce in which she accurately called, “a heart attack on a plate.” So true, but too delicious to care; especially, when I was young and fabulously fit… ahhh… sigh… the good ‘ol days. I ate the shit outta her alfredo and definitely was devouring (very ungracefully might I add) more than a single serving of pasta. I’m now officially salivating on my keyboard. Side note: When I was younger, my mother told me never to eat pasta on a date. Another accurate statement from the madre. If you’ve ever seen me eat pasta, you’d understand. 😉
This recipe blends together cauliflower, cashews, vegan butter and cream cheese, and some. You definitely won’t be disappointed! If you’ve been underwhelmed before by bland alfredo sauces, I definitely encourage you to try this ‘Crazy Creamy Vegan Fettuccine Alfredo!’ recipe, as it is anything but bland! Mangia! -FGG
- 1 lb fettuccine noodles (I used whole wheat)
- 3 Tbl diced yellow onion
- 3 cloves of garlic - chopped
- 1/2 C cauliflower florets
- 1/4 C unsalted cashews
- 3 Tbl olive oil
- 1 - 1 1/2 C unsweetened soy or almond milk (I prefer soy for this recipe)
- 1 C vegetable broth (I use Better Than Bouillon)
- 3 Tbl vegan cream cheese (I use Tofutti)
- 3 Tbl vegan butter (I use Earth Balance)
- 2/3 C vegan parmesan cheese (you can buy this OR make your own with nooch, garlic powder, salt, and a nut like almond or cashew)
- 1 tsp garlic powder
- 1 tsp onion powder
- Optional: Fresh herb for garnish (parsley and basil are common, however, I used chives because they were still in my garden)!
- In a pot, boil water and cook your fettuccine
- In a separate pan, heat to low and add olive oil
- Add onions, a pinch of salt, and stir occasionally for about 4 minutes
- Add garlic and stir occasionally for about 1 more minute
- Turn pan up to medium. Add butter, veggie broth, milk, garlic & onion powder, cashews, and cauliflower, plus any salt and pepper you'd like - stir occasionally until cauliflower is softened (about 10 minutes)
- In a blender (I use my Vitamix), add all of the ingredients from the pan, and blend until perfectly smooth and creamy
- Return mixture to pan on low- medium/low, and add cream cheese and parmesan. Stir occasionally for about 5 minutes (make sure the cream cheese and parmesan has fully blended in), remove from heat and pour over drained pasta
- Serve with garnish
- Feel free to add peas or sun-dried tomatoes to this recipe! I often use both.
- Red- Barolo or Barbera
- White- Roussanne
