Vegan Cauliflower Fettuccine Alfredo


  • 1 lb pasta of choice
  • 1 small yellow onion, finely chopped
  • 5 garlic cloves, minced
  • 2 tbsp olive oil
  • 1 cup mushrooms, sliced
  • small handful of thyme, chopped
  • 1/2 cup raw cashews
  • 2 cups filtered water
  • 1/2 cauliflower head (cut into florets)
  • 4 tbsp nutritional yeast
  • fresh parsley, chopped
  • 2 tbsp vegan butter
  • vegan parmesan
  • 1 1/2 tsp salt
  • 1/2 tsp ground pepper


  1. Bring a large pot of water to boil. Add a couple tbsp of salt to the boiling water. Cook the pasta (follow the directions on your pasta box.)

  2. Meanwhile in a large deep pan over medium heat, add 2 tbsp oil and sauté garlic and onions for 6 minutes. Season with a pinch of salt then add mushrooms and chopped thyme and sauté for 7 minutes. Then steam cauliflower florets until tender, takes about 6-8 minutes

  3. In a high speed blender combine raw cashews (you don’t have to soak cashews) and 2 cups filtered water. Blend on high speed for 1 minute or until fully smooth. Then add steamed cauliflower and blend again until smooth. Pour  sauce over mushrooms and bring heat to low. Simmer for 3 mins

  4. Add the nutritional yeast, salt and 1/2 tsp pepper to the sauce, mix then once noodles are cooked, using tongs transfer the noodles straight from the pot to the sauce. Add 1/2 cup of hot pasta water to the pasta and mix all together until noodles are fully coated with sauce. *Tips You can add vegan parmesan on top. If you would like to make the sauce a little more rich, you can add 1-2 tbsp vegan butter, so tasty! Lastly feel free to add any other veggies or add in besides the mushrooms

  5. Finish off with freshly cracked pepper, a pinch of salt if needed and chopped fresh herbs like more thyme or parsley

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