Vegan Alfredo

Prior to becoming vegan, one of my favorite foods was fettuccine Alfredo (and that was in the later years! Picky eater problem…anyways). These days, a good and easy Alfredo sauce recipe is hard to come by. Lucky for us, I found this amazing and quick vegan Alfredo recipe! I of course remixed it a little – added some chopped up cherry tomatoes, broccoli + spinach.  I made about .5 more to accommodate said veggies. 😉 The following serves 2.

Yuh welcome.


  • 1 clove of garlic
  • 1 teaspoon extra virgin olive oil
  • 1 cup cauliflower (100 grams)
  • ¾ cup almond milk or non dairy milk (175 milliliters)
  • Salt and freshly ground pepper, to taste
  • 1 tablespoon nutritional yeast
  • ½ tablespoon lemon juice
  • 4,2 ounces gluten-free uncooked spaghetti (120 grams)


  1. Cook the minced garlic with olive oil until golden brown, about 3-4 minutes.
  2. Add the almond milk and bring it to boil. Add the salt, pepper, chopped cauliflower and cook until it’s soft, about 7 minutes.
  3. Transfer to a blender and add the nutritional yeast and lemon juice. Blend until smooth.
  4. Cook the pasta al dente according to package directions.
  5. Drain the pasta and pour it into the pan with the sauce, or if you prefer, mix it in the dish.
  6. Serve and enjoy!

Found on – check them out here!

Originally Posted November 2/14.

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