Cauliflower Fettuccine Alfredo

Creamy dreamy fettuccine alfredo minus the dairy (& if you’re like me, the tummy aches). Pair this dairy-free veggie-packed cauliflower alfredo sauce with any pasta you’d like for an easy weeknight dinner that comes together in under 30 minutes!

Before my dairy-free days, I LOVED a cheesy fettucine alfredo. When I had to cut dairy out of my diet, it was one of the hardest things for me to give up. I spent years searching for dairy-free recipes that would curb my alfredo cravings. While some came close, nothing quite hit the spot. I settled on cauliflower as my base , instead of cashews, which in my opinion just don’t get creamy enough. And loaded on the spices to create the creamiest, most flavorful, dairy-free cauliflower fettuccine alfredo in the whole world. Yup, that’s a BIG claim. But I mean it, this stuff is hands-down the best.

Make it paleo: Toss this sauce in zucchini noodles or drizzle it over your favorite roasted veggies.

Make it vegan: Use vegetable broth instead of chicken broth.

Add dairy: Mix 1/2 cup of parmesan cheese in with your pasta and sauce at the very end of cooking for a rich, yet lightened-up cauliflower fettuccine alfredo sauce.

Cauliflower Fettuccine Alfredo

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Recipe by Samantha Russo Course: DinnerCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

15

minutes

Total time

20

minutes

Creamy dreamy fettuccine alfredo minus the dairy (& if you’re like me, the tummy aches). Pair this dairy-free veggie-packed cauliflower alfredo sauce with any pasta you’d like for an easy weeknight dinner that comes together in under 30 minutes!

Ingredients

• 1 Tablespoon Olive Oil

• 1 Head of Cauliflower, chopped into florets

• 6 Cloves of Garlic, sliced

• 1 Cup Vegetable Broth (see Notes)

• 2 Teaspoons Salt

• 1/4 Teaspoon Black Pepper

• 1 1/2 Cups Almond Milk (see Notes)

Directions

• Sauté the olive oil and garlic in a large saucepan over low/medium heat, cook for 2 minutes.
• Add in the cauliflower florets, vegetable broth, salt and black pepper. Bring to a boil then reduce to a simmer, cover with a lid. Cook cauliflower for about 10 minutes or until soft.
• Let everything cool for 10-20 minutes before transferring to a blender with the almond milk. Blend until completely smooth and serve with whatever pasta you’d like!

Notes

• Vegetable Broth: If not vegan or vegetarian, you can use chicken broth instead of vegetable broth.
• Almond Milk: Use any dairy-free milk (maybe not coconut milk, as the flavor is a bit strong), and if you’re not dairy-free use regular milk instead.
• Let cauliflower cool: It is extremely important to let your cauliflower cool before transferring it to a blender. If you blend while the cauliflower is too hot, pressure will build up in the blender forcing the lid to explode off and could cause serious burns. I find letting the cauliflower sit off the heat for at least 100 minutes gets it cool enough to blend safely.

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