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Vegan Cauliflower Fettuccine Alfredo

Vegan Cauliflower Fettuccine Alfredo
3.1 72 ratings
Prep. 15 min
Total 50 min
4 portions
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Ingredients

  • blanched hazelnuts
    50 g
  • water
    1200 g
  • fine sea salt or to taste
    2 tsp
  • cauliflower florets (2 cm)
    500 g
  • dried fettuccine
    250 g
  • extra virgin olive oil plus ½ Tbsp for drizzling
    20 g
  • garlic cloves
    2
  • onions quartered
    80 g
  • nutritional yeast flakes
    30 g
  • almond milk or non-dairy milk of choice
    300 g
  • lemon juice
    15 g
  • ground black pepper or to taste
    ¼ tsp
  • fresh parsley leaves roughly chopped, for garnishing

Difficulty

easy

Nutrition per 1 portion

Protein 17.5 g
Calories 1929 kJ / 460 kcal
Fat 17.5 g
Carbohydrates 55.2 g

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