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
Slurrp, 2026Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.
