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Vegan Fettuccini Alfredo

Updated: Feb 15, 2021

I made this last night for dinner, and it was absolutely delicious. I added sun-dried tomatoes on top for garnish, and did not have miso paste on hand so I used Tahini instead.


12 oz cooked pasta

3 1/2-4 cups chopped cauliflower (1/2 head)

1 cup diced onion

1-2 tsp minced garlic

2 tbs oil

2 1/2 cups oat milk (or other non-dairy milk)

1/2 cup chickpeas

1/4 cup nutritional yeast

1 tbs miso paste (I used Tahini instead)

2 tsp lemon juice

Salt & pepper

2 tbs parsley

Cooked the pasta according to package directions. Strain and set side in large pot.

While the pasta is cooking, chop up the cauliflower, onion and garlic and set aside. Add the oil to a frying pan or wok and sauté veggies until brown and soft, about 10-12 minutes. Remove veggies from heat and season with salt and pepper.

Add the cooked veggies to a blender with milk, chickpeas, nutritional yeast, miso paste, and lemon juice, then blend until completely smooth and creamy. The sauce should be pretty thick, so if you want to thin it out a bit you can add some oat milk. If you need to thicken, add chickpeas.

Add sauce to the pan with the noodles and and heat on low, until sauce and noodles are at the desired temperature. Plate, and serve.

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