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By Hungry Blonde
Vegan Fettuccine Alfredo
8 steps
Prep:15minCook:15min
The classic comfort food Fettuccine Alfredo, but made simple and healthier ingredients that make it entirely plant-based (dairy-free) and gluten-free.
Updated at: Thu, 28 Oct 2021 18:11:54 GMT
Nutrition balance score
Good
Glycemic Index
31
Low
Glycemic Load
15
Moderate
Nutrition per serving
Calories341.4 kcal (17%)
Total Fat12.3 g (18%)
Carbs47.1 g (18%)
Sugars2.5 g (3%)
Protein11.7 g (23%)
Sodium244.2 mg (12%)
Fiber3.3 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Cook pasta as directed in salted water until al dente
Step 2
In a large pan, heat olive oil and butter over medium heat. Add garlic and let cook for 1-2 minutes
Step 3
Add riced cauliflower to pan and stir so it’s coated in oil/butter. Season with salt and pepper
Step 4
Let cook for 5-7, stirring frequently, until soft and translucent. Turn off heat and allow to cool
Step 5
Transfer cauliflower mixture to a food processor. Add (drained) soaked cashews and 3/4 cup nondairy milk
Step 6
Blend until smooth and creamy consistency, adding 1/4 cup more milk if needed. Transfer sauce back to pan
Step 7
When you drain the pasta, save about 1/4 cup of pasta water and add to sauce
Step 8
Add drained pasta into pan with sauce and combine well. Serve garnished with parsley
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