Vegan Fettuccine Alfredo
By Leah ColinsPublished on November 5, 2019
Time
55 minutes
Yield
Serves 4 to 6
Ingredients
Before You Begin
Serve with a vegan Parmesan substitute.
Instructions
- Combine almond milk, oil, miso, and 1 teaspoon salt in large saucepan and bring to simmer over medium-high heat, whisking to dissolve miso. Stir in cauliflower and cashews, reduce heat to medium-low, and cook, partially covered, until cauliflower is very soft and falls apart easily when poked with fork, about 20 minutes.
- Process cauliflower mixture and 1/2 cup water in blender until smooth, about 2 minutes, scraping down sides as needed.
- Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until nearly tender. Reserve ½ cup cooking water, then drain pasta and set aside in colander.
- Transfer pureed cauliflower mixture to now-empty pot. Whisk in nutmeg and bring to gentle simmer over medium-low heat. Add drained pasta and cook, stirring constantly, until warmed through and sauce is slightly thickened, about 3 minutes. Adjust consistency with reserved cooking water as needed, season with salt and pepper to taste, sprinkle with parsley, and serve immediately.
Time
55 minutesYield
Serves 4 to 6Ingredients
Ingredients
Ingredients
Why This Recipe Works
To replicate the creaminess of traditional fettuccine Alfredo, we started with the silky base of pureed cauliflower and cashews that we use in our Creamy Cashew Mac and Cheese. Here we were looking for a more subtly flavored, luxurious sauce, with the slightly sweet notes of traditional Alfredo. We added coconut oil for the richness of a cream sauce and miso paste for savory-sweet balance. Like classic fettuccine Alfredo, the texture of the sauce changes dramatically as the dish stands for a few minutes; serving in warmed bowls helps ensure that it retains its creamy texture while it's being eaten. Adjust the consistency with reserved cooking water as needed.
Before You Begin
Serve with a vegan Parmesan substitute.
Instructions
- Combine almond milk, oil, miso, and 1 teaspoon salt in large saucepan and bring to simmer over medium-high heat, whisking to dissolve miso. Stir in cauliflower and cashews, reduce heat to medium-low, and cook, partially covered, until cauliflower is very soft and falls apart easily when poked with fork, about 20 minutes.
- Process cauliflower mixture and 1/2 cup water in blender until smooth, about 2 minutes, scraping down sides as needed.
- Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until nearly tender. Reserve ½ cup cooking water, then drain pasta and set aside in colander.
- Transfer pureed cauliflower mixture to now-empty pot. Whisk in nutmeg and bring to gentle simmer over medium-low heat. Add drained pasta and cook, stirring constantly, until warmed through and sauce is slightly thickened, about 3 minutes. Adjust consistency with reserved cooking water as needed, season with salt and pepper to taste, sprinkle with parsley, and serve immediately.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
0 Comments