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Beter Vegan Fettuccine Alfredo
Better Vegan Fettuccine Alfredo
Source: America's Test Kitchen "Vegan for Everybody", Better Vegan  Category: Vegan Entrees & Sides
Prep Time: 15 min  Cook time: 40 min  Total Time: 55 min  Serves 4-6
Vegan / Gluten Free I Refined Sugar Free
About this recipe
You won't believe this fettuccine Alfredo is vegan and gluten-free! The rich, luxurious sauce made from cashews and cauliflower makes this dish as decadent as its non-vegan alternative without the heaviness of cream, butter and cheese.
All of our testers, vegan and non-vegan alike, loved it and asked for more, so it is definitely a must-try.

2 cups unsweetened almond milk

1/3 cup coconut oil (I use Kirkland Signature Cold Pressed Unrefined Organic Virgin Coconut Oil)

3 Tbsp. white miso

Pink Himalayan salt (I use Sherpa Pink Gourmet Himalayan Salt, 5 lbs Fine Grain)

Black pepper

10 ounces cauliflower florets cut into 1/2-inch pieces (about 3 cups)

3/4 cup raw cashews, chopped, soaked overnight, drained and rinsed (I use Sincerely Nuts Raw Cashews Whole & Unsalted No Shell)

1 pound vegan gluten-free fettuccine (I prefer brown rice fettuccine)

Pinch ground nutmeg

2 Tbsp. chopped fresh parsley

1 Tbsp. nutritional yeast + more for garnish (optional) (I use Anthony's Premium Nutritional Yeast Flakes (1lb), Verified Gluten Free)


1. Prepare the ingredients.

2. Combine almond milk, oil, miso, and 1 teaspoon salt in large saucepan and bring to simmer over medium-high heat, whisking to dissolve miso. Stir in cauliflower and cashews, reduce heat to medium-low, and cook, partially covered, until cauliflower is very soft and falls apart easily when poked with fork, about 20 minutes.

3. Process cauliflower mixture and 1/2 cup water in blender until very smooth, about 2 minutes, scraping down sides as needed. Strain through fine-mesh strainer set over bowl, pressing on solids to extract as much puree as possible; discard solids.

4. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until nearly tender. Reserve 1/2 cup cooking water, then drain pasta and set aside in colander.

5. Transfer pureed cauliflower mixture to now-empty pot. Whisk in nutmeg and nutritional yeast and bring to gentle simmer over medium-low heat. Add drained pasta and cook, stirring constantly, until warmed through and sauce is slightly thickened, about 3 minutes. Adjust consistency with reserved cooking water as needed, season with salt and pepper to taste, sprinkle with parsley and nutritional yeast, and served immediately.

The sauce will thicken as it stands for a few minutes, so the best way to serve this dish is in warmed bowls, just like regular fettuccine Alfredo. To warm the bowl, fill them with very hot water a few minutes before serving and let stand. Then just dump the water out and serve.
Adjust the consistency with reserved cooking water as needed.
I do not recommend using zucchini noodle in this recipe, as they release too much juice, which dilutes the consistency of the sauce and also changes its flavor.
Equipment needed:
Serving suggestion:
Serve on its own or toss with vegetables like steamed asparagus, peas or sauteed mushrooms.
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