Begin by boiling the cauliflower florets for 8-10 minutes or until tender. While the cauliflower cooks, bring a large pot of salted water to a boil for the noodles.
Once the cauliflower is tender, transfer it to a high-powered blender along with half of the coconut milk and the minced garlic. Blend until smooth and creamy.
In a separate pot, melt the vegan butter over medium-low heat, then add the remaining coconut milk, lemon juice, salt, pepper, and vegan parmesan cheese. Bring the mixture to a gentle boil, then stir in the cauliflower puree. Simmer the sauce for about five minutes.
Cook the fettuccine noodles until al dente according to the package instructions. Drain the noodles and pour the Alfredo sauce over them, tossing gently to coat.
That's it! Serve and enjoy!
Notes
How to Store Vegan Fettuccine Alfredo
Fridge: Store any leftover pasta in an airtight container in the refrigerator for up to three days. Store any extra sauce in an airtight container in the fridge for up to 1 week.
More Tips
Not Vegan? Add cooked chicken breast for a dairy-free chicken alfredo. Or cook the cauliflower in chicken broth for some extra flavor.
Gluten-Free? Swap for a gluten-free noodle to make this recipe gluten-free. The sauce is all set to go!
Oil-Free? You can swap the vegan cheese for nutritional yeast for a cheesy flavor without the oil.