Fettuccine Alfredo

  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m
Last week I was really craving some creamy noodles. I also ran a crazy amount of miles that day, and wanted something of real substance to eat, that would only take a few minutes to cook. I read multiple recipes online, and this is what I came up with. I took my favorite ingredients from about 6 different recipes until I got this! Enjoy!
You can make a much larger batch of the sauice if you want. It is great mixed with grilled root vegetables or used as a dip


  • 2 Tbs Olive Oil
  • 1 medium onion, diced
  • 4 garlic cloves, chopped
  • 10 oz bag frozen cauliflower, thawed (or fresh steamed)
  • 1 carton of silken tofu
  • 2 Tbs of vegan butter
  • 1/4 cup nutritional yeast
  • 1/2 cup salted and roasted cashews
  • Juice of ½ of a lemon
  • ¼ cup fresh Italian parsley, chopped
  • 1 tbs kosher salt
  • 1 tbs white pepper


Step 1

Sauté the onion on medium heat until translucent- add the garlic and cook for 2 more minutes. Prepare noodles per package instructions. I prefer mine very al dente

Step 2

While the garlic is cooking, add the cashews to a food processor, begin to blend. Add the onion mixture and all of the remaining ingredients except the parsley. Process until creamy, you may need to add a bit of water to thin it out.

Step 3

Move the mixture to a large skillet and cook on low. When hot, add the noodles, toss and serve!

Plant based foodie, running, cooking, trash TV- all things that describe me! I enjoy cooking quick and easy meals that are healthy and inexpensive. Happy reading!

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