Vegan Fettuccine Alfredo with Sundried Tomatoes



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Vegan Fettuccine Alfredo with Sundried Tomatoes


  • Serves 2
  • 8 oz fettuccine
  • 1 tsp olive oil
  • 1 garlic clove, minced
  • 1 onion, chopped
  • 1 cup cauliflower, chopped
  • 3/4 cup non-dairy milk
  • 12 tbsp nutritional yeast
  • 1/2 tbsp lemon juice
  • salt and pepper, to taste
  • sundried tomatoes
  • fresh basil


  1. Cook onion in olive oil until it begins to soften. Add garlic and cook for another few minutes until it begins to brown. Meanwhile, cook pasta according to package directions.
  2. Add non-dairy milk and bring to a boil. Add cauliflower and simmer for about ten minutes until soft. Then add nutritional yeast and lemon juice. Season with salt and pepper to taste.
  3. Transfer sauce to a blender and blend until smooth.
  4. Drain pasta. Pour sauce over noodles. Toss with sundried tomatoes. Garnish with fresh basil and pepper.




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