In my non-vegan life I was never really a fan of alfredo. Despite a love for cream and cheese, alfredo was never all that appealing. It always seemed rather flavorless and heavy. Vegan alfredo, however, is an entirely different story. Creamy and cheesy, while light and filling, it’s flavorful to the point of distraction. Over the weekend I made a batch for dinner and found myself licking the blender lid, the spoon, the bowl….
Sunday morning I counted the minutes until a reasonable lunch hour when I could dive into the alfredo leftovers. I am pleased to report that not only was the alfredo delicious the next day, but it may have actually been even better. I’m officially an alfredo convert.
In this recipe I used one of those new fangled orange cauliflowers, but a traditional white cauliflower is perfectly fine. Much like the purple carrots I discussed in my carrot miso dressing post, the colored versions of cauliflower are much more nutritious than their white counterparts1, but the white cauliflower is certainly no slouch.
[recipe title=”Creamy Vegan Alfredo” servings=”6 ” time=”30 minutes ” difficulty=”easy”]
1 pound of fettuccine, or other pasta noodle
2 small cauliflowers, cut into florets (approximately 1.5 – 2 pounds, total)
2/3 cup nutritional yeast
4-5 cloves garlic, pressed
1 cup plain soymilk, or other non-dairy milk
4 ounces raw cashews
2 teaspoons onion powder
2 teaspoon kosher salt
3 tablespoons lemon juice
Bring two medium pots of water to a boil over high heat. In first pot, prepare fettuccine or other pasta according to package directions. In the second pot, add cauliflower and cook until tender, 7-10 minutes. Drain the cauliflower and place in a high speed blender along with nutritional yeast, soymilk, cashews, onion powder, salt and lemon juice. Puree until smooth and pour over cooked pasta. Season with salt and pepper to taste.
1. Robinson, Jo. “THE INCREDIBLE CRUCIFERS: TAME THEIR BITTERNESS AND REAP THE REWARDS.” Eating on the Wild Side: The Missing Link to Optimum Health. New York: Little, Brown and Company, 2013. 166-7. Print.