Vegan Fettuccine Alfredo with Cashews & Cauliflower
Vegan Fettuccine Alfredo with Cashews & Cauliflower is a plant based dinner which is packed with proteins and fiber. It is creamy, smooth, and so delicious.
Soak Cauliflower head in a bowl of hot water for 30-minutes. Keep it aside.
In a pot of salted boiling water, add pasta and cook until al dente. Drain the water and keep the pasta aside.
Chop Cauliflower into small 1-inch cubes.
Use a high speed blender jar to blend chopped cauliflower, salt, pepper, garlic powder, chopped onions, minced garlic, nutritional yeast, raw unsalted cashews, and coconut milk until creamy and smooth.
Pour Vegan Alfredo sauce over fettuccine noodles. Garnish with chopped parsley and green peas. Serve it immediately.
Video
Notes
Soak Cauliflower in Hot water: This two is important as it makes your cauliflower soft and helps in blending into a smooth puree.
Soak Raw Cashews in water: Soaking Cashews makes them soft and helps you make a silky smooth and creamy sauce.
Salt your Pasta Water: Make sure you add salt to your pasta water or else your Fettuccine Alfredo will taste quite bland.
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.
Nutrition
Nutrition Facts
Vegan Fettuccine Alfredo with Cashews & Cauliflower
Amount Per Serving
Calories 187
* Percent Daily Values are based on a 2000 calorie diet.
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