Vegan Fettuccini Alfredo

Servings: 4
Time: ~30 minutes

It’s all about the creamy coating on the noodles, and milkadamia Unsweetened Milk and Buttery Spread make it magnifico.


  • 2 cloves of garlic, chopped
  • 2 Tbsp oil (we like macadamia)
  • 1 cup chopped cauliflower
  • 1 cup milkadamia Unsweetened Milk
  • 1 Tbsp nutritional yeast
  • 1/2 lb dry fettuccine (1/2 package)
  • Lemon
  • 2 cups mushrooms
  • 1/4 cup milkadamia Buttery Spread



  1. Sauté garlic and oil over medium heat in a pot and cook until the garlic is fragrant and golden brown.
  2. Add cauliflower and cook until tender and translucent, about 5-10 minutes.
  3. Add milkadamia Unsweetened Milk and bring it to a boil.
  4. Add salt and pepper to taste and transfer mixture to a blender.
  5. Add nutritional yeast and a squeeze of lemon juice; blend until smooth.
  6. In a pot, bring water to a boil and cook fettuccine according to package instructions.
  7. While pasta is cooking, sauté mushrooms in Buttery Spread.
  8. When pasta is cooked, drain the pasta, toss with Alfredo sauce, add the mushrooms and top with chopped basil.


Now you're cooking with milkadamia!

Vegan Cream of Mushroom Soup

Vegan Apple Raisin Kugel

Roasted Vegetables