An easy vegan dinner

This vegan fettuccine alfredo tastes absolutely delicious and the creamy sauce is filled with healthy plant based ingredients.

An easy dinner in under 30 minutes!

This vegan dish is a winner with everyone from kids to meat lovers: it’s just that good!

The impossibly creamy sauce is a healthy spin on the traditionally rich pasta. It’s made with nutrient-dense cauliflower and protein-packed cashews instead of dairy. Make it with any type of noodle you choose and it’s an easy 30-minute plant based dinner

Who would have known that blending up a few veggies and nuts could create a creamy sauce that tastes like dairy?

Here’s the reason why as we list some of the key ingredients:

Cauliflower: This vegetable makes the body of this sauce; it is packed full of Vitamin C and fibre

Cashews: Cashews make the sauce creamy and add plant based protein, helping it to be more filling

Garlic & onion powder: These flavorings round out the savoury profile

Olive oil & vegetable broth: Olive oil is used for sautéing, and the broth for simmering the sauce

Cook the ingredients for about 10 minutes on the stove. Then blend them until a creamy sauce forms and mix that with the noodles.

Ingredients

• 1 pound fettuccine noodles (use gluten-free, legume, or zucchini noodles if desired)
• 4 garlic cloves
• 1 small head cauliflower - enough for 6 cups florets
• 4 tablespoons olive oil
• 1 cup raw unsalted cashews
• 2 cups vegetable broth
• 1/8 teaspoon onion powder
• 1/4 teaspoon ground black pepper
• Pinch nutmeg
• 1 teaspoon salt
• Finely chopped parsley, to serve

1. Mince the garlic. Chop the cauliflower.

2. Make the pasta: Bring a large pot of salted water to a boil. Boil the pasta until it is al dente (start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside). Then drain the pasta and return it to the pot.

3. Meanwhile, start the sauce: Heat the olive oil in a large pot, or saucepan (that has a cover) over medium heat. Add the cauliflower and cashews and sauté for 4 minutes until lightly browned. Add the garlic and cook for 1 to 2 minutes until fragrant. Add the vegetable broth, onion powder, black pepper, nutmeg and 1/2 teaspoon salt.

4. Bring to a simmer, then cover and cook 6 to 7 minutes on medium high heat until the cauliflower is tender when pierced with a fork.

5. Blend the sauce: Carefully transfer the contents to a blender and add the remaining 1/2 teaspoon salt and 1/4 teaspoon more black pepper. Blend on high until a smooth sauce forms.

6. Serve: Pour about 5 cups into 1 pound pasta (1 cup will be left over), or use it to taste. Top with finely chopped parsley and serve immediately.