Creamy and decadent, this vegan Fettuccine Alfredo has a secret healthy ingredient that makes it a meal the whole family will love. Made in just 30 minutes for a quick, delicious, and surprisingly veggie-packed dinner.
Cook the fettuccine in salted boiling water for 10-12 minutes, until al dente. Drain into a colander, toss with 1 tablespoon olive oil, and set aside.
Heat the coconut oil in a large pot over medium-high heat. Once melted, add onions and garlic. Cook, stirring occasionally, until onions are translucent, about 5 minutes.
Add cauliflower florets and saute for another 2-3 minutes. Once slightly tender, add vegetable broth, cover and cook until cauliflower is soft all the way through, about 5 more minutes.
Transfer to a high-speed blender and add remaining Alfredo Sauce ingredients. Blend until completely smooth. Set aside.
Toss noodles with the Alfredo Sauce. Top with vegan parmesan, fresh parsley, and freshly ground pepper. Serve immediately.
Serving and Storing - Serve this fettuccine immediately with vegan parmesan cheese, freshly ground pepper, parsley, and lemon wedges. Serve with Vegan Caesar Salad or artisan bread. Leftovers are better kept separately. Extra Cauliflower Alfredo Sauce can be stored in the refrigerator for up to 5 days or in the freezer for up to 2 months. Let it thaw in the refrigerator overnight before using.Variation - Sticking to a keto diet? No problem! Make this Fettuince Alfredo Keto-friendly by using nut-based milk such as cashew and swapping out the fettuccine noodles for zucchini noodles.