Creamy sauces in vegan cooking tend to be made with nuts, so if you have a nut allergy, you might think that means you have to miss out on your favorite meals. Cauliflower takes the place of cashews in this recipe to make a rich and creamy alfredo sauce that you can make in big batches and freeze for later use. Serve it with asparagus, peas, or whatever green vegetables you have readily available.
Fettuccine Alfredo [Vegan, Gluten-Free]
- 4 cloves garlic
- 1 pound cauliflower florets (about 1 medium head)
- 1/2 cup vegetable broth
- 1/4 cup non-dairy milk
- 1 tablespoon vegan butter or olive oil
- 2 tablespoons nutritional yeast
- 1/4 teaspoon onion powder
- 1/4 teaspoon nutmeg
- 1/2 teaspoon freshly ground pepper
- Salt, to taste
- 12 ounces cooked asparagus
- 8 ounces fettuccine (use gluten-free pasta to make this gluten-free)
- Bring a large pot of water to a roiling boil and add cauliflower and garlic cloves. Boil until cauliflower is very tender - about 10-12 minutes. Using a slotted spoon, remove cauliflower and garlic to a blender. Reserve cauliflower water.
- Add broth, almond milk, butter, yeast, and seasonings to the blender and blend until smooth. You may need to work in batches. Don't overfill the blender and be sure to wrap with a towel to avoid a steam explosion. Alternatively, used a hand blender and blend in the pot. Season to taste.
- Meanwhile, return the pot of cauliflower water to a boil, adding more water if necessary, and cook pasta according to package instructions.
- Drain. Add cauliflower sauce to pasta and stir in asparagus.