Vegan Cauliflower Fettuccini Alfredo with Mushrooms
By Claire Georgiou, Reboot Naturopath, B.HSc ND
Looking for a creamy dinner without all the cream, butter and cheese? Then you’ll love this dish, which gets its thick, creamy texture from the good nutrients and goodness from cauliflower (instead of dairy products). This family-friendly dinner is light, delicious and easy. Plus, you can enjoy the sauce in place of béchamel in pasta dishes and homemade lasagnes.
Ingredients
For the Alfredo sauce:
- ¼ cup of cashew, soaked for 1 hour in hot water then rinsed
- 1 small cauliflower head, chopping into florets
- 1 tbsp of coconut oil
- 4 garlic cloves, finely chopped
- 1 leek, sliced
- 1 tbsp of nutritional yeast
- 1 tsp of lemon juice
- ½ tsp of sea salt or to taste
- ½ tsp of cracked pepper
- 6 tbsp of water
For the dish:
- 1 cup (300g) button mushrooms, sliced thickly
- 1 tbsp of coconut oil
- 2 large zucchinis
- 1 handful of parsley
Directions
- Soak cashews for 1 hour in hot water then rinse.
- In a large saucepan, add cauliflower and water to cover and cook until tender, approximately 10 minutes. Drain
- In a large frypan heat the coconut oil at a low-medium heat and sauté the garlic and leek for 5 minutes. Avoid the leeks and garlic going brown.
- In a food processor or large blender, blend cooked cauliflower, sautéed leeks, yeast, lemon juice, salt, pepper, soaked cashews and water until a smooth consistency forms.
- Spiralize the zucchini with a vegetable spiralizer to form thick ribbons or for spaghetti use a thick round attachment.
- In the same frypan that you cooked the leeks with (no need to wash), fry the mushrooms in the coconut oil until golden brown. Once browned, stir in the zucchini fettuccine and the cauliflower Alfredo sauce,. Serve with parsley as a garnish when the dish is heated through.
Prep Time: 30 minutes
Total Time: 90 minutes
Servings: 4
Substitutions
Cashew – almonds
Leek – brown or while onion
Zucchini – carrot or sweet potato