When I first started cooking plant-based meals, I wanted to find an alfredo that my family would love. So, I found my way to this Cauli-power Fettuccine Alfredo recipe from Oh She Glows. I was amazed when the cauliflower magically blended into this silky sauce with all of the creaminess I craved, without the saturated fat or cholesterol.
This is my favorite sauce. Just look how creamy this is!
We also use this as a base for Creamy Pesto and Creamy Marinara sauces, please see variations below.
I’ve made a few adjustments to the original recipe (like adding soaked raw cashews for extra creaminess and reducing the amount of some ingredients for a milder flavor). For a more cheesy flavor, simply increase the amount of nutritional yeast to taste.
- 1/3 cup raw cashews, soaked in 2/3 cups of water for at least 2 hrs., drained
- 3.5 cups cauliflower florets, steamed until very soft, about 7-9 minutes
- 2 teaspoons minced garlic
- 1/4 cup unsweetened almond milk
- 1/3 cup water
- 2 tablespoons melted Earth Balance margarine
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt, or more to taste
- pepper to taste
- 8 – 12oz. of hot cooked linguine noodles
- Optional: steamed broccoli or other cooked vegetables
- Combine all ingredients, except the pasta and vegetables, in a blender (high-powered is preferable).
- Blend until creamy and well-combined, stopping periodically to scrape down the sides. If the sauce is extra thick, simply add a little more almond milk or water to blend.
- Toss the sauce with hot cooked pasta and cooked vegetables.
- Serve immediately. This sauce is a little tricky to reheat. When re-heating, do not overheat and stir frequently (I reheat leftovers on the defrost setting on my microwave).
Tips and variations:
- Creamy Pesto or Creamy Marinara Sauce: Stir together equal parts of this alfredo and my Quick Basil Pesto or your favorite marinara sauce.
- Add a splash of white wine for extra flavor.