Why You’ll Love this Vegan Fettuccine Alfredo Recipe
If you’re looking for a creamy, indulgent pasta dish that’s both healthy and vegan, you’re going to love this Vegan Fettuccine Alfredo.
It’s incredibly satisfying, yet light on calories. The rich, velvety sauce made from cauliflower and nutritional yeast will surprise you with its depth of flavor.
I appreciate how easy it’s to whip up, making it perfect for any weeknight dinner or special occasion. Plus, it’s packed with nutrients, so I can indulge without guilt.
Trust me, once you try it, you’ll find yourself making it again and again. It’s comfort food at its finest!
Ingredients of Vegan Fettuccine Alfredo
Let’s talk about the ingredients you’ll need to whip up this delightful Vegan Fettuccine Alfredo. This recipe is simple but oh-so-delicious, and I promise you won’t miss the dairy one bit. You might even find yourself sneaking back for seconds (or thirds, no judgment here).
So, grab your shopping list, and let’s make sure you have everything ready to go for a creamy pasta adventure.
Ingredients:
- 1 small head cauliflower
- 1 onion, sliced
- 4 tablespoons olive oil
- 3 garlic cloves, finely minced
- 2 tablespoons vegan cream cheese
- 300 ml vegetable broth
- 1/2 teaspoon salt
- 1 teaspoon soy sauce or 1 teaspoon miso
- 1 teaspoon apple cider vinegar
- 3 tablespoons nutritional yeast
- Black pepper, to taste
- 12 ounces dried fettuccine pasta (make sure it’s eggless!)
Now that you have your ingredients listed, let’s chat about a few considerations. First off, the cauliflower is the star of the show here. When cooked down, it becomes this creamy base that works wonders in replacing traditional heavy cream.
If you’re not a fan of cauliflower (gasp!), you could experiment with other veggies like butternut squash or even a mix of both.
And for the pasta, while fettuccine is classic, feel free to switch it up with any eggless pasta you adore. Finally, don’t skip on the nutritional yeast—it’s the secret ingredient that adds that cheesy flavor without any dairy.
How to Make Vegan Fettuccine Alfredo
Alright, let’s explore the creamy goodness of Vegan Fettuccine Alfredo. First things first, grab that 1 small head of cauliflower and chop it into medium florets. You’ll want to toss those florets into a pot of salted, boiling water and let them simmer for about 10 minutes. The goal here is to make them super soft, so don’t rush this step.
While the cauliflower is getting cozy in the pot, you can multitask and start on the sauce. In a medium skillet, heat up 4 tablespoons of olive oil over medium-low heat. Toss in your sliced onion and let it cook until it’s softened and slightly golden—this will take about 15 minutes. Patience is key; you want those onions to caramelize just right.
Once they’re looking good, add in 3 finely minced garlic cloves and stir for just a minute. You’ll want to turn off the heat before the garlic burns, trust me, no one wants that bitterness in their creamy sauce. Now, here comes the fun part: add the cooked cauliflower, sautéed onions, and garlic into a blender with 2 tablespoons of vegan cream cheese, 300 ml of vegetable broth, 1/2 teaspoon of salt, 1 teaspoon of soy sauce (or miso for that umami kick), 1 teaspoon of apple cider vinegar, 3 tablespoons of nutritional yeast, and a generous pinch of black pepper.
Blend it all until you get a silky smooth sauce that’ll make you wonder how something so healthy can taste so good. While you’re busy dreaming about that creamy sauce, don’t forget about the pasta. Cook 12 ounces of dried fettuccine in a large pot of boiling water according to the package instructions—make sure it’s eggless, or you’ll find yourself in a pasta pickle.
Once the pasta is al dente, drain it and return it to the pot. Here’s where the magic happens: pour the velvety cauliflower sauce over the pasta and give it a good stir to coat everything evenly. Taste it—maybe add a little more salt or pepper if you’re feeling feisty.
And there you have it. Serve it up in bowls, maybe drizzle a bit of olive oil on top, and get ready for compliments. Just don’t be surprised if you find yourself enjoying a second (or third) helping; it’s that good.
Vegan Fettuccine Alfredo Substitutions & Variations
While I love the classic Vegan Fettuccine Alfredo, experimenting with substitutions and variations can elevate this dish to new heights.
For a smoky flavor, try adding smoked paprika or chipotle powder. You can swap cauliflower for butternut squash for a sweeter sauce.
If you’re nut-free, replace vegan cream cheese with silken tofu blended until smooth. For extra protein, toss in some cooked chickpeas or lentils.
Want a cheesy kick? Nutritional yeast is a must, but you can also add vegan Parmesan.
Finally, don’t hesitate to mix in sautéed veggies like spinach or mushrooms for added texture and flavor!
What to Serve with Vegan Fettuccine Alfredo
When you’re enjoying a creamy bowl of Vegan Fettuccine Alfredo, pairing it with the right sides can enhance your meal tremendously.
I love serving it with a fresh side salad, tossed with a light vinaigrette to balance the richness. Roasted vegetables, like Brussels sprouts or asparagus, add a delicious crunch.
For a heartier option, garlic bread or vegan garlic knots are perfect for soaking up that creamy sauce. If you’re in the mood for something light, steamed broccoli or green beans work wonders, too.
Trust me, these sides will elevate your fettuccine experience! Enjoy!
Additional Tips & Notes
Serving Vegan Fettuccine Alfredo with the right sides can elevate your meal, but there are also some tips to keep in mind for the perfect pasta experience.
First, make sure your fettuccine is cooked al dente; it’ll hold up better with the sauce. I love adding fresh herbs like basil or parsley for a pop of flavor.
If you want extra creaminess, a splash of plant-based milk can do wonders. For a protein boost, toss in some sautéed mushrooms or chickpeas.
Finally, don’t forget to taste and adjust seasoning before serving. Enjoy your delicious creation!