How do you make a vegan version of fettuccine alfredo when you can't use any butter, cheese, or cream? The secret is cauliflower, which can be transformed into a silky and rich pure with the help of some cashews and nutritional yeast.
1.5 cup Unsweetened, unflavored almond or cashew milk or vegetable broth
1 pound Cauliflower, cored and cut into medium florets
0.5 cup Raw Cashews
2 tablespoon Nutritional Yeast
0.5 Finely grated zest lemon
Kosher salt
1 Large Cloves Garlic
12 ounce Dry fettuccine
Nutrition value
468
calories per serving
35 g Fat17 g Protein22 g Carbs7 g FiberOther
Current Totals
35 g Fat
17 g Protein
22 g Carbs
7 g Fiber
MacroNutrients
Carbs
22 g
Protein
17 g
Fiber
7 g
Fats
Fat
35 g
Vitamins & Minerals
Calcium
62 mg
Iron
6 mg
Vitamin A
3 mcg
Vitamin B1
1 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
72 mcg
Vitamin B12
0 mcg
Vitamin C
57 mg
Vitamin E
1 mg
Copper
2 mcg
Magnesium
261 mg
Manganese
2 mg
Phosphorus
430 mg
Selenium
10 mcg
Zinc
4 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment