- 1/4 cup silken tofu (SAMAH SWAP - use ½ cup hummus)
- 1/4 cup vegan parmesan, grated plus more for garnish
- Juice and zest from 1 lemon
- 2 tbsp nutritional yeast
- Pinch of ground nutmeg, optional or Pinch of cumin (Samah swap)
- 1/2 cup reserved pasta cooking liquid
- Salt and pepper, to taste
Use up a whole head of cauliflower (that's right, leaves and all!) in this delightfully creamy take on an Italian-American classic: fettuccine Alfredo. This dish gets a "cheesy" kick from umami-rich nutritional yeast and vegan Parmesan. You can cook the garlic for a subtler, sweeter flavor or leave it raw for a spicier kick in your sauce.
Swap option: Avoiding soy? Swap in 1/2 cup of hummus for the silken tofu. Use a pinch of cumin instead of nutmeg for a smokier, spicier flavor.
Add the whole cauliflower, including leaves, to a saucepan of boiling salted water and cook for 5-7 minutes, until the cauliflower is fork tender.2.
Remove cauliflower from boiling water and place on a wire rack to drain and cool slightly. Once cool enough to handle, cut the cauliflower into smaller pieces so it’s easier to blend.3.
Warm olive oil in a frying pan over medium heat. Sauté the garlic, stirring often, about 3-4 minutes until fragrant and golden. Remove from the heat to prevent garlic from burning.4.
Meanwhile, add the fettuccine to a pot of boiling salted water. Cook the pasta according to package instructions to al dente. Reserve about 1/2 cup of pasta water for the sauce and drain.5.
In a large food processor, add the cooked cauliflower, garlic, silken tofu, vegan Parmesan, lemon juice, half of the lemon zest, nutritional yeast and nutmeg (if using). Add a few tablespoons of the pasta water to help the mixture come together. Blend until smooth and creamy. Season with salt and freshly cracked black pepper to taste. Add more pasta water if a thinner sauce is desired.6.
Pour the Alfredo sauce into a large pan set over low heat. Add the cooked pasta. Toss with the sauce to combine.7.
To serve, plate pasta with an extra sprinkling of vegan Parmesan and black pepper, then garnish with reserved lemon zest.