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I am in love…

And not with the obvious things like the little dude or Mr. Wonderful

OOOhhhhh NNoooooooo

I am love with the most amazing, healthy, yummiest, Fettuccine Alfredo I have ever tasted!


And when I say yummy I mean it!  **wipes drool from face just thinking about dinner**

I first came across this recipe at Pinch of Yum and decided to take it one step farther and Vegan-ize that recipe.

I also halved it because the original recipe was a bit too much for our 3 person family.

So what is in this almighty sauce you may ask…


What??!! you say??!! Huh!!??

As I am a fan of cauliflower I didn’t have that much doubt but I really had NO idea until I actually made this sauce how divine it would be.  First thing gotta get your cauliflower all washed and ready to go.  This is going into broth to cook.  I used mushroom broth but you could use any broth you like for variations of flavours.

While this is cooking get your pasta boiling.  I used a combination of whole wheat and white noodles and I actually used linguine rather than fettuccine.  Then sauté up some garlic….I like LOTS of garlic…nom nom nom.  When the cauliflower and garlic are done you slap it all into a blender with some of the broth and whiz it all up! Add in some spices a touch of olive oil and touch of alternative milk (I used hemp milk) and Voila!

The most amazing Healthy Vegan Fettuccine Alfredo Sauce!

And just so you know both the little dude and Mr. Wonderful thought the sauce was amazing.  It honestly tastes “cheesy” I don’t know how.  It’s honestly like vegetable magic.  haha oh ok I know you really wan the full recipe now so here it is 🙂 enjoy


Modified from Pinch of Yum Recipe

6 servings 1/2 cup each


  • 1.5 lbs cauliflower
  • 3 c mushroom broth
  • 4 cloves garlic, minced
  • 1/2 tbsp vegan margarine
  • 1/2 tsp sea salt
  • 1/8 tsp nutmeg
  • 1/8 tsp black pepper
  • 1/2 tbsp olive oil
  • 1/8 c hemp milk

Do This

Cut up all your cauliflower and get your broth boiling, then add in your cauliflower and cook on med-high.  Cook for 15 min until its super soft.  Melt the margarine in a large skillet, add the garlic and sauté for 3-5 min – be careful not to burn it so cook it on medium.  Meanwhile bring a pot of water to boil and cook your pasta according to directions on package.  Move all the cauliflower into a blender with 2 cups of the broth, add in the garlic, salt, nutmeg, and black pepper and puree until very smooth, about 5 min.  If you need to add more broth to get the mixture whizzing around the blender do this now.  Then add in the olive oil while the mixture is moving.  When its all very smooth pour it back into the skillet and add in the hemp milk.  If you find your sauce is a bit too thick still you can add in a bit more hemp milk at this point.

Pour over noodles and serve!

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