Vegan Fettuccine Alfredo RecipeJuly 20th, 2018
Eating vegan means ditching cream, but it doesn’t mean you can’t indulge in crave-worthy meals. Alfredo sauce is typically made with a trifecta of butter, cream, and Parmesan, but our sauce thickens up with a little help from cooked cauliflower and spice cabinet staples like garlic powder and nutmeg. Nutritional yeast brings the cheesy flavor, and silky oat milk blends everything to the perfect texture. Need to make it gluten-free? Just swap in your favorite brown rice pasta for a bowl everyone can curl up with.
Vegan Fettuccine Alfredo
Yield: 4 to 6 servings
Active Time: 20 minutes
Total Time: 35 minutes
1 small head cauliflower (about 1 pound), chopped into small florets
¼ cup Thrive Market Organic Oat Beverage
¼ cup nutritional yeast
1 teaspoon sea salt
½ teaspoon Thrive Market Organic Onion Powder
½ teaspoon Thrive Market Organic Garlic Powder
¼ teaspoon Thrive Market Organic Ground Nutmeg
1 pound fettuccine
2 tablespoons chopped parsley
1 teaspoon Thrive Market Organic Ground Pepper
Fill a large stock pot with water and bring to a boil over medium-high heat. Add cauliflower and cook for 13 to 15 minutes, until easily pierced with a fork; drain. Add cauliflower, oat milk, nutritional yeast, salt, onion powder, garlic powder, and nutmeg to a food processor; purée until smooth.
Cook pasta according to the package directions; drain and return to pot. Add the cauliflower sauce and stir until well coated. Divide between plates and top with parsley and freshly ground pepper.
Recipe credit: Angela Gaines
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