Vegan Cauliflower Fettuccine Alfredo

Vegan Cauliflower Fettuccine Alfredo

3.1 72 ratings

Prep. 15 min

Total 50 min

4 portions

Ingredients

blanched hazelnuts
50 g
water
1200 g
fine sea salt or to taste
2 tsp
cauliflower florets (2 cm)
500 g
dried fettuccine
250 g
extra virgin olive oil plus ½ Tbsp for drizzling
20 g
garlic cloves
2
onions quartered
80 g
nutritional yeast flakes
30 g
almond milk or non-dairy milk of choice
300 g
lemon juice
15 g
ground black pepper or to taste
¼ tsp
fresh parsley leaves roughly chopped, for garnishing

Difficulty

easy

Nutrition per 1 portion

Protein 17.5 g

Calories 1929 kJ / 460 kcal

Fat 17.5 g

Carbohydrates 55.2 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Celebrate Spring 10 Recipes
UK and Ireland

You might also like...

Red Lentil, Kale and Rosemary Pasta

30min

Jackfruit and Bean Chilli with Spicy Avocado Purée

30min

Vegan Supreme Pizza

9h 40min

Cauliflower and Black Bean Balls

1h 10min

Vegan Burger

5h

Wholewheat Spaghetti with Avocado Sauce and Vegan 'Parmesan' (TM6 & TM5)

25min

Creamy Vegan Hot Broccoli Dip

40min

Vegan Macaroni and Cheese

5h

Vegan Sun-dried Tomato and Artichoke Quiche

1h 10min

Vegan Mushroom and Spinach Lasagne

2h 15min

Lentil and Vegetable Bolognese Sauce

45min

Vegan Paella with Smoked Tofu

25min