Vegan Cauliflower Fettuccine Alfredo with Kale


A few words.. Yes, you can have Alfredo and still be vegan. ¬†Thank me later ūüĆĪ

Serves 4-6



1/2 cup fresh Panko breadcrumbs, toasted

1 tablespoon chopped fresh parsley

1/2 teaspoon grated lemon zest

1 teaspoon smoked paprika

4 cups cauliflower florets (1 small head)

1 cup raw cashews

2 tablespoons of salt

1 tablespoon of olive oil

8 ounces whole wheat or spinach fettuccine

4 cups lightly packed thinly sliced kale

3 tablespoons lemon juice

2 tablespoons white miso

2 tablespoons Tastic spice*

1 cup vegetable broth or water



1.  Put a large pot of water on to boil.

2.  Combine breadcrumbs, parsley, paprika and lemon zest in a small bowl.  Set aside.

3.  Add cauliflower and cashews to the boiling water; cook until the cauliflower is very tender, about 15 minutes.  Using a slotted spoon, transfer cauliflower and cashews to a blender.

4. ¬†Add 2 tablespoons of salt and 1 tablespoon of olive oil to boiling water. ¬†Add pasta to the boiling water and cook, stirring occasionally, for 5-7 minutes. ¬†Add kale and cook until the pasta is just tender, about 3‚Äď5 minutes more. ¬†Drain; return the pasta and kale to the pot.

5.  Add lemon juice, miso, Tastic and 1 cup of water or broth to the blender; process until smooth.  Add the sauce to the pasta and stir until well coated.  Serve topped with breadcrumbs mixture.

* Tastic Spice is available HERE

Do me a favor?¬† If you decide to be great and make this recipe, take a pic and share it on Instagram and tag me (@mrfoodtastic) and use the hashtag #mrfoodtastic so I can see just how amazing you are.¬† I repost my favorite ones¬†ūüėä


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