Vegan Cauliflower Alfredo

Total time45 min

Prep time15 min

Cook time30 min

4.8

(24)

Creamy pasta night doesn't have to mean butter, heavy cream, or parmesan — and this silky sauce proves it in the most satisfying way. Roasted cauliflower florets get golden and tender in a skillet, then head straight into the blender with soaked cashews, fragrant garlic, vegetable broth, nutritional yeast, a squeeze of lemon, and a pinch of nutmeg. The result is a sauce so thick and velvety it genuinely coats every strand of fettuccine the way a classic Alfredo would. That splash of reserved pasta water is the secret weapon here — it loosens the sauce just enough to make it cling rather than clump. The nutritional yeast brings a subtle savory depth that rounds out the cauliflower's natural sweetness without tasting like a substitute for anything. This recipe serves four, making it an easy weeknight dinner that feels a little indulgent without any of the dairy. Finish with a scatter of fresh parsley and you've got a bowl that looks as good as it tastes.

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Ingredients

4 servings

For the sauce

1 medium head cauliflower (about 2 lbs), cut into florets
2 tbsp olive oil, divided
4 cloves garlic, minced
1 ½ cups vegetable broth
½ cup raw cashews, soaked in water for at least 30 minutes, then drained
3 tbsp nutritional yeast
1 tbsp lemon juice
½ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste
¼ tsp ground nutmeg

For serving

12 oz dry fettuccine or linguine
½ cup pasta cooking water, reserved
2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Place the cashews in a small bowl, cover with cold water, and soak for at least 30 minutes. Drain and set aside.
2
Bring a large pot of well-salted water to a boil. Add the fettuccine and cook according to package directions until al dente, tender with a slight resistance at the center. Before draining, scoop out 1/2 cup of the starchy cooking water and reserve it. Drain the pasta and set aside.

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