Creamy Vegan Fettuccine Alfredo (WFPB, Oil Free)
You'll love this healthy, oil free, low fat version of Fettuccine Alfredo! It's even got hidden veggies in the sauce that even the pickiest eaters won't notice.
Servings: 6
Calories: 361kcal
Ingredients
- 16 ounces whole wheat fettuccine or linguini pasta brown rice or chickpea pasta for gluten free
- 4 cups frozen cauliflower florets or fresh
- 1/2 cup cashews unsalted
- 1 cup vegetable broth low sodium
- 2 teaspoons minced garlic
- 1 tablespoon white miso paste or 1/2 tablespoon soy sauce
- 1 tablespoon lemon juice
- 1/4 cup nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dijon mustard
- 1/2 teaspoon salt optional
- 1/4 teaspoon fresh ground pepper optional
Optional Toppings
- fresh chopped parsley
- freshly ground pepper
- nutritional yeast
Instructions
- Boil a large pot of water and cook the fettuccine according to the package, until desired tenderness.
- Steam the cauliflower in the microwave, according to the package - I like to use the steam bags to save time. (If using fresh cauliflower, place in a microwave safe dish, add 2 tablespoons of water, cover, and microwave for 3-4 minutes.)
- In a high powered blender, add the steamed cauliflower (drained) & all the rest of the ingredients. (if you don't have a high powered blender like a Vitamix, you will want to soak your cashews in warm water for about 20 minutes ahead of time to soften)
- Blend until smooth & creamy, scraping down sides as necessary.
- Drain the pasta when done & return to the pot. (Turn off heat to stove)
- Pour the Alfredo sauce over the pasta & mix until well combined.
- Serve immediately & top with optional fresh parsley, additional black pepper, or nutritional yeast, if desired.
Notes
Refrigerate any leftovers in an airtight container.
Sauce will thicken after refrigerating. To thin sauce, you can mix in a little additional plant milk.
You can also use soy curls to make a "chicken" Alfredo. Hydrate soy curls in warm veggie broth for 10 minutes, then drain. Pan saute the soy curls until lightly browned & mix into the sauce & pasta.
To make this gluten free, use brown rice, chickpea, or another gluten free pasta instead of whole wheat pasta. Also, soy sauce is not gluten free, so either use the preferred white miso paste or you can substitute tamari sauce which is gluten free.
To make this soy free, use 1/2 TBS coconut aminos instead of the white miso paste or soy sauce.
Nutrition
Serving: 1serving | Calories: 361kcal | Carbohydrates: 67g | Protein: 16g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 360mg | Potassium: 496mg | Fiber: 9g | Sugar: 2g | Vitamin A: 4IU | Vitamin C: 34mg | Calcium: 56mg | Iron: 4mg