Alright, you ask – you receive. One of my most popular recipes is now here: Vegan Fettuccine Alfredo. Non-vegans, I know what you’re thinking and you can stop rolling your eyes, this recipe is BOMB. I have humbly crowned myself the Carb Queen and I am telling you, this recipe is to die for. Not only does the pasta sauce only take about 5-7 minutes to make, but it is a good source of protein along with vitamins B6, C, and K while staying under 300 calories per serving. You’re welcome.
Ever since I gave up dairy products, I’ve bee
n searching for an Alfredo recipe that tasted like the real thing without the stomach ache & bloating. So here it is. Learn it, make it, love it, live it (and let me know what you think or did differently in the comments!)
* BTW – this tastes great on zucchini noodles as well if you want to cut out more carbs.
- 1 clove of garlic
- 1 teaspoon extra virgin olive oil
- 1 cup cauliflower – chopped into small pieces (I buy the cauliflower “rice” from Trader Joes because it’s already chopped and saves so much time)
- 1 cup unsweetened almond milk
- Salt and pepper, to taste
- 1 teaspoon nutritional yeast
- ½ tablespoon lemon juice (I just squeezed half of a small lemon)
- gluten-free pasta (I like Ancient Harvest and I get whichever shape I’m feeling at the time, but any pasta will do)
- Cook the minced garlic with olive oil until golden brown, (about 3-4 minutes.)
- Add the almond milk and bring it to boil. Add the salt, pepper, chopped cauliflower and cook until it’s soft, and has absorbed most of the milk (about 7 minutes.)
- Transfer to a blender and add the nutritional yeast and lemon juice. Blend until smooth.
- Cook the pasta according to package directions.
- Drain the pasta and pour it into the pan with the sauce. Stir and serve. (I also add a tablespoon of Earth Balance butter, halved cherry tomatoes, and red chili flakes but these are optional)
Prep Time: 10 – 15 mins.
Cook time: 15 mins.
Total time: 30 mins.