Vegan Cauliflower Fettuccini Alfredo with Mushrooms

cauliflower alfredo
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.

0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5 (0 votes, average: 0.00 out of 5)
Login to rate this recipe - Not a member? Join Today

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:

  1. Soak cashews for 1 hour in hot water then rinse.
  2. In a large saucepan, add cauliflower and water to cover and cook until tender, approximately 10 minutes. Drain
  3. 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.
  4. 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.
  5. Spiralize the zucchini with a vegetable spiralizer to form thick ribbons or for spaghetti use a thick round attachment.
  6. 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.

Substitutions:

Cashew – almonds

Leek – brown or while onion

Zucchini – carrot or sweet potato

Prep time: 30 minutes

Total time: 90 minutes

Servings: 4

  • Nutrition per serving:

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

Claire Georgiou, Reboot Naturopath, B.HSc ND

Claire Georgiou is an Australian Naturopath, Nutritionist and Herbalist who has completed a Bachelor of Health Science (Compl. Medicine) and an Advanced Diploma of Nutrition, Naturopathy and Herbal Medicine. She has more than 14 years of clinical experience specializing in liver disease, autoimmune disease, thyroid conditions, diabetes, insulin resistance, digestive disorders, chronic infections, children’s health, fertility and pregnancy care. Claire consults in private practice in Sydney and also offers consults out of area and is an accredited member of the Australian Traditional Medicine Society. Claire has worked closely for many years with Dr. Sandra Cabot, who is known as the “Liver Cleansing Doctor” and has written more than 25 health related books. Claire writes health related articles, creates healthy recipes and is one of the nutritionists who runs our Guided Reboot programs.

More posts from