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Vegan Alfredo Sauce

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 2 people


roasted cauliflower

  • 1 head cauliflower (cut into florets and roasted)
  • 1-2 tsp avocado oil

Rest of ingredients

  • 1/3 cup raw cashews (soaked in boiling water for 30 minutes)
  • 2 cloves of garlic
  • 1 tbsp miso paste
  • 3 tbsp nutritional yeast
  • 1 tsp onion powder
  • 1 tbsp lemon juice
  • 1 tsp apple cider vinegar
  • 1 tsp avocado oil
  • 1 cup pasta water
  • 200-340 g fettuccini noodles


  • Preheat the oven to 350ºF and line a baking sheet with parchment paper. Cut the cauliflower into medium-sized florets and toss in in 1-2 tsp of oil. Bake for 20-30 minutes, or until golden. Then remove from the oven and set aside.
  • Boil water (to soak the cashews). Once boiled, add the cashews to a bowl and add the water on top. Let soak for at least 30 minutes.
  • Bring a pot of water to a boil for the pasta. Add a generous amount of salt to the water. Once the water is boiling, add your desired amount of pasta. Refer to the package for cooking instructions.
  • Before draining the pasta, reserve 1 cup of the pasta water for the alfredo sauce.
  • Add 1 heaping cup of the roasted cauliflower to a blender. Drain the water from the bowl of cashews and add the cashews to the blender. Add the rest of the ingredients (pasta water, nutritional yeast, onion powder, garlic, miso paste, lemon juice, and apple cider vinegar). Blend until smooth. You will need to blend this mixture for a few minutes in order for it to be completely smooth.
  • Once smooth. Add the alfredo sauce to the pasta. Top with pepper and the rest of the roasted cauliflower. Best eaten fresh although the sauce will stay fresh for a few days if you store it in the fridge.