Vegan Alfredo
  • Cooking Time: 10 minutes
  • Servings: 4
  • Preparation Time: 30 minutes
  • 1 cauliflower roughly chopped
  • 4 cloves garlic peeled
  • 1 cup vegetable broth
  • 1 cup vegan heavy cream or full-fat coconut milk (see notes below)
  • 2 teaspoons white miso paste
  • 1 ½ teaspoons salt
  1. For the cauliflower Alfredo sauce: place the cauliflower, garlic cloves, vegetable broth, and vegan heavy cream or coconut milk in a large frying pan or saucepan, and bring to a simmer over medium heat. Cook for about 10 minutes, until the cauliflower is very soft and falls apart when pierced with a fork.
  2. Add the white miso paste and salt. Using an immersion or stand blender, blend the cauliflower and its cooking liquid. If you use a stand blender, do this in batches, being careful not to fill the blender too high, so the hot liquid doesn’t explode out the top.
  3. Make the Pasta: In the meantime, cook the pasta according to the package directions, then drain.
  4. Return the pasta to the pan, then pour the cauliflower Alfredo sauce over top. Toss to heat through. To serve, garnish with a sprinkle of vegan Parmesan and parsley, and freshly cracked black pepper.
Simple Vegan Fettuccine Alfredo recipe is perfectly creamy, cheesy and rich. The cauliflower cashew Alfredo sauce is unbelievably good!