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Vegan Alfredo Sauce with Hidden Veggies

Print Recipe
A delicious creamy vegan alfredo sauce that is part of our Sneaky Veggies series.
Course Main Course
Cuisine Italian
Keyword easy vegan meal prep, hidden vegetables, hidden veggie recipe, hidden veggies, vegan alfredo sauce, vegan pasta dish
Prep Time 10 mins
Cook Time 45 mins
Servings 6
Calories 485.8
Author carleigh

Equipment

Ingredients

  • 1 head cauliflower small, broken into florets
  • ½ yellow onion peeled and quartered
  • 1 head garlic top sliced off
  • 1 parsnip chopped
  • 1 yukon gold potato peeled and chopped
  • 1 tsp salt
  • 1 tsp oregano
  • ½ tsp black pepper
  • ½ cup sunflower seeds pre-soaked
  • 2 cup non-dairy milk
  • ¼ cup nutritional yeast
  • ½ lemon juiced
  • 1 tsp dijon mustard
  • 16 oz fettuccine

Instructions

  • Preheat the oven to 400F. On a parchment lined baking sheet, add the cauliflower, onion, garlic, parsnip and sliced potatoes, along with the salt, pepper and oregano. Drizzle with olive oil if desired. Place in the oven for 40 minutes, until the vegetables are tender.
  • Meanwhile, cook the pasta according to package directions, reserving at least 1 cup of pasta water.
  • Once roasted, add all of the vegetables to a blender with the sunflower seeds, plant-based milk, nutritional yeast, lemon juice and dijon.
  • Add the alfredo sauce to a pan with pasta water as needed to thin. Stir in the cooked alfredo pasta and enjoy immediately.

Nutrition

Calories: 485.8kcal | Carbohydrates: 82g | Protein: 19.1g | Fat: 10.5g | Saturated Fat: 1.6g | Polyunsaturated Fat: 4.2g | Monounsaturated Fat: 3.3g | Trans Fat: 0.05g | Cholesterol: 63.5mg | Sodium: 469.8mg | Potassium: 1036.2mg | Fiber: 9.4g | Sugar: 7.3g | Vitamin A: 218.1IU | Vitamin C: 72.3mg | Calcium: 149.2mg | Iron: 3.6mg