Creamy Vegan Fettuccini Alfredo
Makes: 3 cups
Creamy Vegan Alfredo Sauce
You'd never guess this creamy, flavorful, delicious sauce is made from cauliflower! Boost the flavor even more by adjusting the ingredients until you're satisfied.
Prep time: 15 MinCook time: 10 MinTotal time: 25 Min
Ingredients
- 1 head cauliflower
- 1/4 cup vegan butter
- 1/2 cup high quality white wine
- 1 sweet onion (vidalia), roughly chopped
- 5 cloves garlic, minced
- 1/2 cup non-dairy milk
- 1 tbsp miso paste
- 2 tbsp lemon juice
- lots of salt + pepper
- optional: top with fresh parsley and/or vegan parmesan
Make it a meal:
- 16-22 oz of your favorite pasta
- vegan chicken, cut in strips
- 2 heads of broccoli, cut in florets and sauteed
Instructions
- Cut cauliflower into florets and boil in salted water until soft, roughly 10 minutes.
- Meanwhile, melt 1/4 cup vegan butter in a large pan. Add onions, garlic, and white wine and heat over high heat until boiling. Reduce heat to medium-low and cook until onions are translucent, approx 5 minutes.
- In a blender, add cooked cauliflower, onion garlic mixture, non-dairy milk, miso paste, lemon juice, and lots of salt and pepper. Blend on high until creamy. Taste and adjust seasonings as needed.
- Add sauce to 16-22 oz of your favorite pasta and serve hot with additional/optional toppings. Enjoy!