Vegan Fettuccini Alfredo

Servings: 4 servings
Time: ~30 minutes


  • 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. Saute 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 milk and bring it to a boil.
  4. Add salt and pepper to taste and transfer mixture to a blender
  5. Add 1 tbsp of 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, saute mushrooms in butta
  8. When pasta is cooked, drain the pasta, toss with yummy vegan alfredo,  mushrooms, and top with chopped basil