PREP TIME: 5 mins | COOK TIME: 13 mins | TOTAL TIME: 18 mins | YIELDS: 6 Servings
This vegan cauliflower fettuccine Alfredo is one of my favorites to serve on special occasions. This has a creamy vegan, gluten-free, nut-free homemade Alfredo sauce. Compared with the original recipe, this has less fat and fewer calories.
If you are looking for a healthy and delicious vegan dinner, this vegan cauliflower alfredo sauce is a must! The creamy, rich, and dreamy sauce is to die for! This recipe is not only easy and quick to make but a game-changer! To make this, all you need are just a couple of simple, readily available ingredients.
This vegan version is just as good if not better than the regular Alfredo, but a much healthier option! And the sauce is perfect to smear even on spaghetti squash.
Ingredients
2 tablespoons olive oil
½ c. plant-based milk or vegetable broth
5 c. cauliflower florets
6 large cloves garlic, minced
1 pound fettuccine or other pasta of choice
1 teaspoon salt
½ teaspoon pepper
HOW TO MAKE VEGAN CAULIFLOWER FETTUCCINE ALFREDO
Step 1: To a large pot of boiling water, cook the cauliflower for 8 to 10 minutes, covered until the cauliflower is fork tender. Set aside 1 c. of the boiling water.
Step 2: In a large skillet, heat the olive oil on medium heat. Once hot, add the garlic and saute for about 1 to 2 minutes until tender and aromatic, but not browned.
Step 3: To a blender, transfer the cooked cauliflower using a slotted spoon. Then, add the sauteed garlic along with the reserved 1 c. cooking liquid, milk, salt, and pepper. Using a thin kitchen towel, cover the vent of the blender lid. Puree for about a minute until the sauce is smooth and creamy. You can add a couple of drops of water, milk, or olive oil if the saute begins to look dry.
Step 4: Serve the sauce with the cooked fettuccine. Enjoy!
RICH & DELICIOUS VEGAN CAULIFLOWER FETTUCCINE ALFREDO
Ingredients
- 2 tablespoons olive oil
- ½ c. plant-based milk or vegetable broth
- 5 c. cauliflower florets
- 6 large cloves garlic minced
- 1 pound fettuccine or other pasta of choice
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- To a large pot of boiling water, cook the cauliflower for 8 to 10 minutes, covered until the cauliflower is fork tender. Set aside 1 c. of the boiling water.
- In a large skillet, heat the olive oil on medium heat. Once hot, add the garlic and saute for about 1 to 2 minutes until tender and aromatic, but not browned.
- To a blender, transfer the cooked cauliflower using a slotted spoon. Then, add the sauteed garlic along with the reserved 1 c. cooking liquid, milk, salt, and pepper. Using a thin kitchen towel, cover the vent of the blender lid. Puree for about a minute until the sauce is smooth and creamy. You can add a couple of drops of water, milk, or olive oil if the saute begins to look dry.
- Serve the sauce with the cooked fettuccine. Enjoy!
