Fettuccine Alfredo | Vegan, Gluten-Free

Hi everyone and welcome back to my channel. Today I'm going to show you how to make vegan fettuccine alfredo. This has been a highly requested video so hopefully you enjoy the recipe. So first up we're going to chop up some onion and mince one or two cloves of garlic. I'm using yellow onion in this video but I actually prefer white onion because of its color. We'll be blending the onion with the other ingredients so the lighter the color the better. The same goes for sauteing the onion and garlic. You just want them to turn translucent and fragrant, not golden brown or brown. Next up is cauliflower. I love using cooked and pureed cauliflower in place of dairy because it creates a perfect light and silky base while cashews, which is the next ingredient, add richness and creaminess. In this case I haven't soaked the cashews because I'm going to be cooking them together with the sauteed onions and garlic, cauliflower and I'm also going to add a little bit of almond milk. You could add some broth instead if you don't have any plant-based milk on hand. Cook the cauliflower for five to seven minutes or until it becomes tender. In the meantime bring a large pot of water to a boil. Add the fettuccine pasta and cook it according to the instructions on the package. I'm using quinoa fettuccine to make this dish gluten-free but you can use any pasta you like. When the cauliflower is tender add all the ingredients from the pot into a blender together with some nutritional yeast, lemon juice and salt. Be generous with the amount of salt you use because parmesan cheese, which is used in regular alfredo sauce, is pretty salty. Blend all the ingredients on high until smooth. The last thing to do is to mix the cooked and drained pasta with the alfredo sauce. Salt the fettuccine alfredo once again because pasta will dilute the flavor and you're ready to serve. I like to add a generous sprinkle of black pepper, garnish the dish with some greens and that's it. Creamy vegan fettuccine alfredo. So this taste test isn't filmed right after I shot the recipe video. We actually had the alfredo fettuccine for supper yesterday and my three-year-old daughter had some as well and her first reaction was, is this cheese? And I was like, yes! She thinks it's cheese. That's awesome! Now admittedly cashews and cauliflower are pretty bland so you have to go heavy on the seasonings, on the nutritional yeast, the lemon juice, black pepper and salt to really make the sauce taste like alfredo sauce. What do you think? Well I just found out what's in it. Cashews and cauliflower, typically I would associate cashews with being very heavy and I don't know, I would expect the sauce to be like denser, like the feeling of it, but it's not. It's quite light so the cauliflower must be doing like, it must be lightening the sauce a bit. The nutritional yeast provides the savory, salty flavor and then you don't really notice or I don't really notice the lemon at the end that much but there is like a zingy, tangy taste at the very end. So it emulates alfredo sauce really well but it's lighter. It's not as heavy as the dairy version. And I would say that you have to go heavy on the lemon juice. Like without the lemon juice, it's kind of, it's not sweet but it does not have the zing, tanginess that you get in alfredo sauce if you don't use the lemon juice. So I would say that that's actually really important. What if I just use more salt? You can use more salt but alfredo sauce is still more like tangy. You still have some tanginess in it. Yes. Or you can use apple cider vinegar, whatever, whatever you prefer. Okay. So I hope you enjoyed this video. If you did, please give me thumbs up, comment below, subscribe to my channel and I'll see you next time.