Creamy Vegan Alfredo

I love pasta! Pasta is so delicious and alfredo is my favorite. The first time I made alfredo, it did not end well. The recipe was too complicated. I found one online that had a lot of reviews, it included wine, and so many ingredients. I just knew that it was going to be delicious. Sadly, it was an epic fail. It was not delicious and no one at the house wanted to eat it.

That's what experimenting is all about. When we cook that's experimenting. I make new recipes daily. I throw them out if they do not taste good. I try again, but I do not give up on executing a dish I want to create. Though my first alfredo dish was a failure, I hope that you will enjoy this one because my family loved it. Feel free to add more to make it your own and remember to tag me if you make this recipe so I can give you a shout out on social media.

Lastly leave a heart below and say hi! I always check my notifications. Until next time enjoy this yummy creamy vegan alfredo.

Creamy Vegan Alfredo

1 head cauliflower

1 Cup Raw Cashews soaked overnight

4 tsp salt

1 Yellow Onion (diced)

2 tbsp. Olive oil

1 Cup of Can Coconut Milk, full fat

2 tsp Garlic Powder

8 oz. Cremini Mushrooms Cleaned and Sliced

1 tbsp. Mince Garlic

1/2 Cup Fresh Parsley chopped

4 Tbsp. Nutritional Yeast

Juice from 1 lemon

16oz Fettuccine Noodles

Sprinkle pepper to taste

Preparation: Soak 1 Cup of Raw Cashews overnight in cold water. Pour water out, Rinse, drain, and pat dry


Removed florets from head of cauliflower and place in large pan, add water, sprinkle salt and boil until soften.

Cook diced onion and tablespoon of minced garlic in two tablespoons of olive oil while cauliflower is cooking. Cook vegetables together until translucent.

Remove from pan and place in small bowl until cauliflower is finished.

Cook mushrooms in pan using non stick cooking spray. Cook to desired texture.