You probably know this by now if you follow me on Instagram, but I am a HUGE pasta lover. I always have been! During long car rides as a child (anything over 45 minutes was long in my book), I had to bring pasta with me. It was the only thing that would keep me happy, so my parents obliged.
Pasta was virtually the only food I would order from restaurants (along with grilled cheese or chicken nuggets), always with the sauce on the side because I hated chunks of tomato in my sauce! #pickyeaterproblems
Pasta is still probably one of my favorite foods, but now with a much healthier twist. I managed to sneak in some cauliflower to this vegan Alfredo sauce recipe, but I promise you can’t taste it! Along with the cashews, it helps give an incredibly creamy consistency.
I like to add veggies into any recipe I can and I (not so) secretly can’t wait to do this with my kids when I’m a mom! If you do have a nut allergy, I have another creamy vegan alfredo sauce which you can find here.
A Few Final Thoughts on This Vegan Alfredo Sauce Recipe
You can buy many of these ingredients from Thrive Market to save some money. I bought all but a few (such as the onion and garlic) from there and do monthly hauls to save on food.
You don’t want to skimp on the onion and garlic! This is where most of the flavor is going to come from. Traditional Alfredo sauce does not have onion in it, but a decently sized yellow onion is very necessary for the flavor!
This recipe is best when eaten right away, but can be stored in the fridge for a few days. If you are going to reheat it, I recommend adding it to the stove with a few splashes of almond milk to help make it creamier.
Cauliflower Makes This Vegan Fettuccine Alfredo Extra Creamy
This vegan recipe features cashews | image/Eat With Clarity
* The white pepper can be subbed for black, I used white to prevent any changes to the sauce color. Any other plant milk will work in this recipe, I prefer almond for the flavor. Just be sure to use a plain and unsweetened milk.
16 ounces uncooked pasta, I used brown rice pasta
2 cups cauliflower, chopped
1 cup cashews (I buy in bulk from Thrive Market to save money)
1/2 cup vegetable broth
1/4 cup plain unsweetened almond milk
2 tbsp extra virgin olive oil, divided
4–5 large cloves garlic
1 medium yellow onion
Juice from 1/2 lemon
1 tsp sea salt (plus more to taste)
4 tbsp nutritional yeast
1/4 tsp white pepper
Add the cashews to a bowl and top with boiling water. Let soak while you complete the next steps.
Cook the pasta according to package instructions. If you’re using gluten-free pasta, be careful not to overcook since it can fall apart pretty easily.
Chop the onion and mince the garlic and add to a large sauté pan with 1 tbsp of olive oil.
Cook on medium/low heat until the onions start to brown slightly, about 5-10 minutes.
Add the vegetable broth and chopped cauliflower to the pan.
Reduce heat to low, cover, and let cook for about 5 minutes or until the cauliflower is fork tender.
Transfer contents to a high speed blender or food processor with all remaining ingredients, including the drained cashews.
Process until completely smooth. Taste and add more salt or pepper if desired.
When the pasta is done cooking, add the extra tablespoon of olive oil and stir so the noodles don’t stick.
Pour the sauce on top of the pasta and stir until well combined.
Top with chopped parsley or roasted red pepper flakes and enjoy!