Vegan Fettuccini Alfredo

Servings: 4
Time: ~30 minutes

It’s all about the creamy coating on the noodles, and milkadamia Unsweetened makes it magnifico.


  • 2 cloves of garlic, chopped
  • 2 Tbsp. oil (we like macadamia)
  • 1 c. chopped cauliflower
  • 1 c. milkadamia Unsweetened
  • 1 Tbsp. nutritional yeast
  • 1/2 lbs dry fettuccine (1/2 package)
  • Lemon
  • 2 c. mushrooms
  • 1/4 c. milkadamia vegan butter



  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 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 vegan butter.
  8. When pasta is cooked, drain the pasta, toss with Alfredo sauce, add the mushrooms and top with chopped basil.


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Lemon Asparagus Pasta in Light Cream Sauce

milkadamia Penne Vodka