Hidden veggies? Yes! Please.
I foolishly decided recently to eat more vegetables. Yes, I love vegetables, but I spend a vast amount of time finishing the food my 5 year old doesn’t eat. There is a lot of it! You may think a vegan/vegetarian child would eat differently than other children, and you would be wrong, she just eats the vegan/vegetarian versions of kid foods. So, my solution is to hide some super awesome veggies into a pasta. Hide them so well, neither of us are aware. This vegan Cajun Fettuccine Alfredo is the best Alfredo I have ever had. You will never know the sauce is mostly just cauliflower!
I promise, this Alfredo sauce tastes nothing like cauliflower. It just some how, miraculously tastes like a rich and creamy cheese sauce. It is 8 ingredients, most of which are just seasonings, and you will be shocked at how incredibly delicious this pasta is!
You all know, I am big on providing ya’ll with easy, go to vegan dinners. This Cajun Fettuccine Alfredo does not disappoint! It is one of my new favorite weeknight meals! Boil pasta, boil cauliflower, blend said cauliflower with a few other simple ingredients, and Ta Da!
Let’s talk for a moment about the reasons behind the addition of the Cajun spice. One of my most favorite things in the world is creamy sauces with something super spicy. This combination of cauliflower cream sauce and Cajun spice is literal perfection!
Need to trick anyone, even yourself into eating their veggies. I got you, boo! Cauliflower is super dang good for you, but if you are uninterested in just biting a chunk of cauliflower off and eating it like an apple, this is a pretty good alternative. I just want you all to eat your veggies, because I love you!
Vegan Cajun Fettuccine Alfredo
Ingredients
- 1 Box Fettuccine
- 3 C. Cauliflower, cut into florets
- 1 C. Vegetable broth
- 1/4 C. Almond milk
- 5 Cloves Garlic
- 2 Tbsp. Nutritional yeast
- 1 tsp. Lemon juice
- 2 tsp. Cajun spice
- Salt to taste
Instructions
- Start boiling water for the fettuccine, and start boiling another pot of water for the cauliflower.
- Cook fettuccine according to package instructions.
- Once the water for the cauliflower is boiling add the cauliflower florets. Boil for about 10 minutes until the cauliflower is soft enough to be mashed. Drain and add cauliflower to a blender.
- Now add into the blender the broth, almond milk, garlic, nutritional yeast, and the lemon juice. Blend on high until super creamy and completely smooth. Scraping down the side as needed.
- Now return the cauliflower sauce back to the empty pot that you cooked the cauliflower in. Heat on medium low. Now add the cajun spice and a pinch of salt. Heat, stirring occasionally until it thickens a bit more and is nice and hot, about 5-10 minutes. Taste and adjust seasoning. Turn off heat.
- When fettuccine is ready, add to the pot with the sauce and toss to coat. Serve immediately! It's delicious, yo!
I made this for my weekly “vegan night” with my 5 best friends. They RAVED about it. It was fantastic!! Thank you!
Yay! I love hearing this! You are so welcome.
Making this tonight! I can’t wait! 😍🌱😍
This was delicious’ My kids didn’t even know the difference from our regular fettuccine Alfredo! Do you happen to know how many calories in each serving?
Can I use white vegan cheese instead of nutritional yeast?
Yes, I think that would work, but I haven’t tried that myself.
I made this and it was very nice BUT 5 cloves of garlic was a little overpowering for me, all in all very nice though.
It’s like you went into my head, saw every vegan dish that I would find delicious and write banging recipes of them! Thank you!
I just made this for the first time and it won’t be the last, it was excellent and the perfect example of one of those recipes with flavor beyond the sum of its parts! So easy and fast. I sauteed some mushrooms to throw in and next time I think I’ll try it with roasted garlic. Yum.