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Vegan Cauliflower Alfredo
All the creaminess of a classic Alfredo with none of the dairy. Really!
Two secret ingredients ensure the sauce's success: sautéed, blended cauli for creaminess and "cheesy" nutritional yeast. Shhh!
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- Yields:
- 4 serving(s)
- Total Time:
- 25 mins
- Cal/Serv:
- 370
Ingredients
- 12 oz.
fettuccine
- 1 tbsp.
olive oil
- 8 oz.
cauliflower, thinly sliced
- 1/2
small onion, thinly sliced
- 1
clove garlic, sliced
- 1 tbsp.
nutritional yeast
Kosher salt
Pepper, for serving
Directions
- Step 1Cook fettuccine per package directions.
- Step 2Heat olive oil in large skillet on medium. Add cauliflower, onion, and garlic and cook, covered, until just tender, 5 to 7 minutes. Add 2 cups water and simmer until vegetables are very soft. Drain, reserving liquid.
- Step 3Transfer vegetables to blender along with nutritional yeast and 1/2 teaspoon salt and puree, adding just enough reserved vegetable liquid to get blender moving (about 1/4 cup), until smooth. Toss with pasta, adding some remaining reserved vegetable liquid if pasta seems dry, and sprinkle with pepper.
NUTRITIONAL INFORMATION (per serving): About 370 calories, 5.5 g fat (1 g saturated), 13 g protein, 250 mg sodium, 67 g carbohydrates, 5 g fiber
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