Vegan Fettuccine Alfredo

Vegan fettuccine Alfredo made with cashews and cauliflower is the recipe the article is based on. While the liquid used for steaming does not really matter if nut milk is used it must be unflavored. Once the nuts and cauliflower are pureed it is mixed with some of the reserved steaming liquid and returned to the pot of pasta which has been cooked al dente in water seasoned with salt. Then the entire dish is stirred to evenly coat the noodles.

Key Takeaways:

  • Cauliflower becomes quite creamy, like thin mashed potatoes, when blended
  • The nut milk adds some extra flavor to the cauliflower and cashews while being boiled.
  • Be sure to save the boiled water from the pasta. This will be used to thin the alfredo to taste.

“The body of this creamy vegan Alfredo sauce comes from both cauliflower and cashews, so the liquid you use to steam them doesn’t matter too much.”

Read more: https://www.seriouseats.com/recipes/2018/03/vegan-fettuccine-alfredo.html

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