Vegan Fettuccine Alfredo with Cashews & Cauliflower (Gluten-Free)

Vegan Fettuccine Alfredo with Cashew nuts, Cauliflower, and Green Peas is a creamy, garlicky, smooth, dinner recipe that both vegans and people who aren't vegan will LOVE ❤️ Also, try Mushroom Fettuccine without Cream

This Vegan Fettucine Alfredo Recipe is...

• Packed with Plant-based protein.
• Creamy, silky smooth, and so delicious.
• Vegan
• Vegetarian
• Plant-Based
• Dairy-Free
• Gluten-Free

Vegan Cauliflower Alfredo Sauce

When we think of traditional Alfredo Sauce we think butter, Flour, Garlic, Heavy Cream, and Parmesan Cheese! Right?

Now, if you had to make it Vegan Alfredo Sauce, what would you do?

Well, I would think about Vegan Butter/Olive Oil along with few cloves of freshly minced garlic, some raw cashew nuts (to thicken the sauce), and of course some Nutritional Yeast or Vegan Parmesan Cheese!

Instead of heavy cream, I would use dairy-free milk such as almond milk or canned coconut milk.

How to make nut-free Vegan Alfredo Sauce?

I get it. Some of us are allergic to nuts and cashew nuts are a big No.

Well, no worries! Just skip cashews and use a thickening agent like flour instead!

Want to manage it Gluten-free?

Just swap "flour" with Arrowroot Powder!!!

Vegan Fettuccine Alfredo Recipe

As a  Vegan, this is surely gonna be the best recipe you've ever had!!!

Since this is such a popular recipe the are so many ways to make it!

This is how I like to make Vegan Fettuccine Alfredo.

Step 1: Cook Pasta

Just cook pasta in some boiling Saltwater as per package directions.

Drain the pasta water and keep the pasta aside!

Step 2: Soak Cauliflower in Hot Water

This is my trick to soften the Cauliflower! Just soak it in hot water for about 30-minutes and it'll be soft and easy to blend!

After 30-minutes, chop them into small 1-inch cubes so that it is easy for you to blend.

Step 3: Blend Ingredients until smooth

Take a High-Speed blender jar and add chopped onions, minced garlic, chopped cauliflower, raw Cashew nuts, Nutritional Yeast, Canned Coconut Milk, Salt, Pepper, and a tiny pinch of garlic powder.

As you can see, I haven't used any flour, not arrowroot powder! But, it's the cashew nuts that would make my alfredo sauce thick.

Step 4: Cook the sauce

Heat a saucepan over low heat. Pour the creamy Alfredo sauce that you just made. Cook on high stirring often for 2-3 minutes.

Then reduce the heat to low and cook for additional 5-7 minutes stirring often until the sauce reaches your desired level of thickness.

Step 5: Pour Alfredo Sauce on cooked Pasta

Pour Alfredo sauce over cooked fettuccine pasta.

Garnish with green peas (frozen or fresh) and freshly chopped Parsley!!!

Key Tips to Keep in Mind

1. Soak Cauliflower in Hot water: This step is important as it makes your cauliflower soft and helps in blending into a smooth puree.
2. Soak Raw Cashews in water: Soaking Cashews makes them soft and helps you make a silky smooth and creamy sauce.
3. Salt your Pasta Water: Make sure you add salt to your pasta water or else your Fettuccine Alfredo will taste quite bland.
4. Cook on High & then Simmer: After you've pureed your sauce, pour it into a saucepan. Cook on high heat for 2-3 minutes and then on low heat for 6-7 minutes. Your sauce needs to be cooked completely.

Recipe Variations and Substitutions

1. Fettuccine - Instead of fettuccine you can use any other noodles. I would suggest Zoodles or Avocado Noodles for a healthier alternative.
2. Skip Cashew - Allergic to nuts? Skip cashews completely. You can add some flour or arrowroot powder to thicken your Vegan Alfredo Sauce.
3. Pumpkins - Instead of Cauliflower you can use Pumpkin to make Pumpkin Fettuccine Alfredo
4. Vegan Butter - In this recipe, I have used Olive oil. But for a rich flavor add some vegan butter.
5. Soy Milk or Almond Milk - Instead of Coconut milk you can use Soy Milk or Almond Milk.

How to Store Vegan Fettuccine Alfredo?

1. Allow your Vegan Fettuccine Alfredo to return to normal temperature.
2. Keep your fettuccine alfredo in a dish. Seal it with plastic wrap. Refrigerate for 2-3 days.
3. You can freeze your vegan fettuccine alfredo for 1-2 months.

What to Do with leftover Alfredo Sauce?

1 pound of pasta needs just 1 cup of Alfredo sauce. So you are definitely going to save some.

So, get creative:

Make Spinach Ricotta Stuffed Shells in Alfredo Sauce or use it as a dip alongside Garlic Parmesan Potato Wedges  and Parmesan Zucchini Fries

You can refrigerate the remaining and use it later.

Other recipes you might like:

• Kale Pesto Pasta with Walnuts
• Creamy Lemon Pasta
• Lentil Bolognese with Spaghetti 
• Penne in Cheesy Pumpkin Pasta Sauce with Toasted Pecans
• One Pot Lemon Basil Pesto Pasta
• Instant Pot Vegetarian Baked Ziti

if you are making this recipe, then please leave a rating below. Also, take a snap and share it on Instagram with #recipemagik. Tag me @recipemagik and let me know how this turned out.