WHY THIS RECIPE WORKS Classic fettuccine Alfredo is a special-occasion meal, since it’s so luxuriously loaded with cream, Parmesan cheese, and butter. This vegan version replicates the creamy deliciousness of the original in a far healthier way so that you can enjoy this pasta dish more often. The sauce has a silky base of pureed cauliflower and cashews, with almond milk, coconut oil, and miso paste added to achieve the richness of a savory cream sauce. Just like with classic fettuccine Alfredo, the texture of this sauce changes dramatically after the dish stands for several minutes; serving the pasta in warmed bowls helps ensure that it retains its creamy texture. While we prefer the flavor and texture of almond milk in this recipe, you can substitute coconut milk or soy milk (the sauce will be slightly thicker if made with soy milk).

Serves 4 to 6

Total time: 50 minutes

INGREDIENTS

• 2½ cups unsweetened almond milk
• ⅓ cup coconut oil
• 3 tablespoons white miso
• Salt and pepper
• 10 ounces cauliflower florets, cut into ½-inch pieces (3 cups)
• ¾ cup raw cashews, chopped
• 1 pound fettuccine Pinch ground nutmeg
• 2 tablespoons chopped fresh parsley

INSTRUCTIONS

1. Combine almond milk, oil, miso, and 1 teaspoon salt in a large saucepan and bring to simmer over medium-high heat, whisking to dissolve miso.
2. Stir in cauliflower and cashews, reduce heat to medium-low, and cook, partially covered, until cauliflower is very soft and falls apart easily when poked with fork, about 20 minutes.
3. Process cauliflower mixture and ½ cup water in blender until smooth, about 2 minutes, scraping down sides as needed.
4. Strain through fine-mesh strainer set over a bowl, pressing on solids to extract as much puree as possible; discard solids.
5. Meanwhile, bring 4 quarts of water to boil in a large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until nearly tender.
6. Reserve ½ cup cooking water, then drain pasta and set aside in colander.
7. Transfer pureed cauliflower mixture to now-empty pot. Whisk in nutmeg and bring to gentle simmer over medium-low heat.
8. Add drained pasta and cook, stirring constantly, until warmed through and sauce is slightly thickened, about 3 minutes.
9. Adjust consistency with reserved cooking water as needed. Season with salt and pepper to taste.
10. Sprinkle individual portions with parsley and serve immediately.