Vegan Creamy Fettuccine Alfredo

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All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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vromans back

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OK – I will be honest here.  I have yet to make a cauliflower-based “cheese” that tastes convincingly of heavy cream & Parmesan.  I will also add that nutritional yeast is either a flavor you like – or not.   I find it pleasant & sort of nutty – but it does not taste like cheese.  So – this Alfredo is not going to convince a cheese-eater that it is real Alfredo – but if you are a seasoned vegan & accustomed to managing expectations – this is really quite good.  It is also good if – like me – you cannot imaging eating something as rich & FATTENING as a real plate of pasta Alfredo.  This dish is creamy & visually satisfying & it is tasty.  It feels decadent but the only thing decadent is the actual pasta.

That said – let me give you a peek into the reality of food photography.  Typically – I march all around my house with the plate of food & I place it in several locations – trying to find the best light & background.  Sometimes – that spot is on my dining room floor.  See?

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That is my son, Dexter.  He is 10 & has nerve damage & needs yoga mats everywhere so his rear legs can get traction.  He is a gorgeous boy & my best fried & always offers his support as I put food all over the place to photograph it.  He never tries to sneak a bite.  He is just a curious little momma’s boy.    I am pretty sure most bloggers are using cheated shots like this that are cropped to keep the bizarre stuff in frame out of the final image.  So – there you go.

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Vegan Creamy Fettuccine Alfredo

Serves 4

INGREDIENTS

1 lb pasta

2 cups cauliflower florets

1 TBS olive oil

1-4 garlic cloves – chopped

1 1/2 to 2 1/2 cups almond milk

1-3 TBS nutritional yeast (start with less & only increase after tasting each time)

1 tsp cayenne pepper

A few shakes of hot sauce (I always use Crystal)

Parsley – chopped

S&P

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DIRECTIONS

Heat the olive oil & cook the garlic for about 1 minute.  Add the 1 1/2 cups milk (or more) & cauliflower & boil the cauliflower in the milk until it is very tender – 10 minutes or so.  My cauliflower soaked up all the milk – so I had to add more in the blending process.  Be careful you don’t burn the cauliflower & add more milk as it cooks – if it needs it.

Meanwhile – cook the pasta.

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When the cauliflower is very soft – puree it in a blender with all the other ingredients (maybe not ALL the milk & nutritional yeast) – except the parsley.  Season with S&P and adjust the milk & nutritional yeast to suit your tastes in both flavor & consistency.

Drain the pasta & return it to the pot.  Toss with SOME of the sauce.  You may or may not want to use all the sauce.  That is just a personal preference.  When it looks nice & creamy to YOU – plate it & garnish with parsley.

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