Cauli-Power Fettuccine "Alfredo" (Vegan)

Cauli-Power Fettuccine "Alfredo" (Vegan)

Health Rating
Prep Cook Ready in Servings
20 min 30 min 50 min 2
Scheduled for:
Dinner on Tuesday
Lunch on Wednesday

Ingredients for 2

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1/4 cup Almond milk, unsweetened, Blue Diamond
1/8 tsp Black pepper (to taste)
2 cup Cauliflower (florets or 1 medium cauliflower)
1/4 tbsp Extra virgin olive oil
114 gm Pasta, Fettuccine, dry
1/2 tbsp Garlic (minced)
1/4 tsp Garlic powder (to taste)
1/2 tbsp Lemon juice
1/8 cup Nutritional yeast
1/4 tsp Onion powder
1 tbsp Parsley, fresh (chopped)
1/3 tsp Sea salt (to taste)


Add cauliflower florets in a large pot and cover with water. Bring to a low boil. Once boiling, cook for another 3-7 minutes until fork tender. Drain.

Meanwhile, add the oil into a skillet and saute the minced garlic over low heat for 4-5 minutes until softened and fragrant, but not browned.

In a high speed blender, add the cooked and drained cauliflower, sauteed garlic, almond milk, nutritional yeast, lemon juice, onion powder, garlic powder, salt, and pepper. Blend until a super smooth sauce forms. Set aside.

Bring a large pot of water to a boil. Add your desired amount of pasta and boil for the time instructed on the package. Drain pasta.

Add cauliflower sauce into the pot (can use the same pot) and add the drained pasta. Heat over low-medium until heated enough to your liking.

Salt again to taste (the pasta dilutes the flavour).

Serve with fresh parsley and black pepper. Feel free to add in your favourite sautéed or roasted vegetables. I think peas, spinach, or broccoli would work very nicely!

Nutrition Facts

Per Portion

Calories 314
Calories from fat 35
Calories from saturated fat 4.2
Total Fat 3.9 g
Saturated Fat 0.5 g
Trans Fat 0 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 2.1 g
Cholesterol 0 mg
Sodium 510 mg
Potassium 625 mg
Total Carbohydrate 54 g
Dietary Fiber 7.3 g
Sugars 7.0 g
Protein 16.0 g

Dietary servings

Per Portion

Grain 1.0
Milk Alternative 0.1
Vegetables 1.9

Energy sources



Use fresh parsley for garnish.
1) To make this pasta sauce extra decadent-tasting, add a tablespoon or two of vegan butter into the sauce. 2) To make this dish gluten-free, use gluten-free pasta. 3) To make this nut-free, use a nut-free non-dairy milk such as soy milk instead of almond milk. Be sure to use unsweetened and unflavoured milk.
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