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vegan fettuccine Alfredo without cashews

Vegan Alfredo Sauce (No Cashews)

Check out this delicious vegan Alfredo sauce that is allergy friendly without cashews and goes great with your favorite pasta.
Prep Time 30 mins
Servings 2 people

Equipment

  • Pot
  • Food processor or high speed blander
  • Frying Pan

Ingredients
  

  • 8 Ounces Vegan Gluten-free Fettuccine or your favorite pasta
  • 3 Cups Cauliflower
  • 1 1/2 cup Mushrooms
  • 2 Cloves Garlic
  • 1 Cup Soy milk
  • 1/2 Cup Nutritional yeast
  • 2 tsp Olive oil
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper
  • Parsley to Garnish

Instructions
 

  • To prepare this delicious and healthy version of the "fettuccine Alfredo", we will start by gathering a measuring all the ingredients.
  • First, you need a big pot filled with water and bring it to a boil.
  • Cut the cauliflower into smaller pieces and boil them for at least 10 minutes or until they soften enough to make a puree.
  • Next, place a frying pan on high heat, and add sliced mushrooms and cook them until they turn golden brown, then add the garlic.
  • Now, take a saucepan filled with salted water for your pasta and bring it to a boil.
  • In the meantime, make the sauce. In a food processor or blender, place the boiled cauliflower, salt & pepper to taste, soy milk, nutritional yeast, and olive oil.
  • Blend until the sauce is creamy.
  • Pour the sauce into a frying pan, and place it on low heat. Once you heat the sauce, take the fried mushrooms and the pasta and toss all the ingredients until they are combined.
  • Serve hot and top up with freshly chopped parsley.