Vegan Fettuccine Alfredo Recipe

Directions

In a large saucepan, bring nut milk or broth to a simmer over medium heat. Add cauliflower and cashews and stir to coat with the liquid. Reduce heat to medium low, cover, and cook until the cauliflower is very tender when pierced with a knife, about 10 minutes. Transfer cauliflower, cashews, and liquid to a blender or food processor and let cool until warm. Wipe out the saucepan, fill it with water, and bring to a boil over high heat. Purée cauliflower and cashews until very smooth. Add nutritional yeast, lemon zest , and a few large pinches of salt. Finely grate as much garlic as you want over the sauce and pulse just to combine. Season the boiling water with salt and add fettuccine; cook until just al dente, then reserve about 1 cup of the cooking water and drain. Return the hot pasta to the pot. Add the vegan Alfredo sauce and about 1/4 cup of cooking liquid and toss, adding more liquid as necessary to loosen the sauce to a creamy consistency. Put the pan over the heat for a few seconds to heat the pasta as necessary. Taste and season with salt. Transfer the fettuccine Alfredo to a large bowl, hit it with a few grinds of black pepper, and serve.