If you are anything like me and are a lover of Fettuccine Alfredo, I encourage you to give my vegan recipe a try. No doubt it would be easier to buy a can or jar of vegan alfredo sauce at Whole Foods or Trader Joe’s, and I am sure that they are very tasty. You can find many recipes that call for cashews, some use no nuts, but add tofu and even daiya cheese. My recipe is so easy I know you will love it and make it time and time again! Just think, you can buy a head of cauliflower at the 99 cent store, it does not have to cost a lot to make your own.
Cauliflower Makes a Great Vegan Alfredo Sauce
- 6 cloves of garlic minced
- 1 tsp extra virgin olive oil
- 4 cups cauliflower pieces trimmed
- 3 cups almond milk
- 1 tsp salt
- ¼ tsp black pepper
- ¼ cup nutritional yeast
- 1 Tab lemon juice
- Cook the minced garlic with olive oil until golden brown, about 3-4 minutes.
- Add the almond milk and bring it to boil. Add the salt, pepper, chopped cauliflower and cook until it's soft, about 7 minutes.
- Transfer to a blender and add the nutritional yeast and lemon juice. Blend until smooth.
- Add to your choice of pasta
Which Pasta Should I Use?
Depending on what type of diet restrictions you have you can use any pasta type. I like to enjoy my vegan alfredo with fettuccine noodles the most! All things considered I try to use whole grain paste these days, but if I don’t happen to have any on hand, I use regular pasta. This recipe is very Dr. McDougall and The Starch Solution friendly. Of course the oil would be omitted which is what I do, and I must say I certainly don’t miss it.
Here are a few of Dr. McDougall’s books that you may be interested in. (affiliate links)