Vegan Alfredo Sauce No Cashews Recipe

This vegan Alfredo sauce no cashews recipe is easy to make with wholesome ingredients! Rich, creamy, and comforting, you'll be surprised it's dairy-free.

Course Condiments Dips Sauces Etc, Vegan Main Dish Recipes

Cuisine American

Diet Vegan

Prep Time 5

Cook Time 25

Total Time 30

Servings cups

Calories 173kcal

Author Louisa

Equipment

Ingredients

8 cloves garlic, minced
2 tbsp vegan butter
6 cups vegetable broth
5 to 6 cups cauliflower florets
1 tsp salt
1/2 tsp ground black pepper
1/2 cup unsweetened almond milk
16 oz cooked fettuccine
Vegan parmesan cheese for garnish
Parsley for garnish

Instructions

Saute the garlic with butter in a large pan over medium heat for 30 to 60 seconds or until fragrant.
Transfer to a blender and set aside.
In the same pan, add the vegetable broth and cauliflower florets and bring to a boil. Cover and cook for 7 to 10 minutes until very tender.
Use a slotted spoon to remove the cooked cauliflower florets and add them to the blender with the garlic. Take 1 cup of vegetable broth from the pan and add it to the blender as well.
Add the salt, pepper, and almond milk to the blender.
Blend on High speed until smooth. Adjust the consistency with more broth as needed. Taste and add more seasonings to your liking.
Pour vegan alfredo sauce over cooked fettuccine and top with parmesan cheese and parsley. Enjoy!

Notes

Amp up the nutrients of your vegan pasta Alfredo by including more veggies! After you remove the cauliflower, add a steamer basket to the pan with the broth and cook broccoli florets and asparagus until fork tender.
Add in half a tablespoon of fresh lemon juice for a well-rounded dairy free cauliflower Alfredo sauce.
This vegan alfredo sauce no cashews recipe is super versatile! Besides pasta, the rich and creamy sauce is perfect for roasted potatoes, fried tempeh, or fresh zucchini noodles.

Nutrition