Transport your taste buds to Italy with this Fettuccine Alfredo, where tradition meets modern healthful eating. Our dairy-free take on the classic creamy pasta is an easy way to dazzle guests or become a weeknight go-to.

So why wait? Let's put on the chef's hat and whip up a bowl.

 

Prep time: 20 mins

Cook time: 10 mins

Total time: 30 mins

Serves: 4-6

 

Ingredients:

• 12 oz cauliflower florets (approx. 1/2 a medium-sized cauliflower)
• 1/2 cup grated Harris & Ruddock Black Onyx Aged Cashew Cheese
• 1/4 cup extra virgin olive oil
• 1-2 garlic cloves, according to taste
• 1/2 tsp Dijon mustard
• 3 tbsp vegan butter
• 2 tbsp fresh lemon juice
• 1 tsp sea salt
• Ground black pepper, to taste
• 16 oz fettuccine pasta
• 1 cup reserved pasta cooking water
• Chopped fresh parsley (optional)

 

Instructions:

1. Bring a large pot of salted water to a boil. Toss in the cauliflower florets and cook until fork tender, about 8-10 minutes. Drain and transfer cauliflower to a blender.
2. Simultaneously, cook the pasta in a large pot of salted boiling water according to package directions or until it achieves the perfect al dente texture. Drain, holding back 1 cup of the starchy pasta water.
3. Add Harris & Ruddock Black Onyx Aged Cheese, olive oil, garlic, mustard, butter, lemon juice, salt, and several grinds of black pepper to the blender. Pour in the reserved pasta water then blend the sauce until creamy.
4. Place the cooked fettuccine into a large bowl. Drench with your desired amount of sauce and toss to coat.
5. To elevate your dish, sprinkle freshly chopped parsley on top along with a generous grating of Black Onyx Aged Cheese.

Buon appetito!