You’ll never miss the dairy with this ultra-creamy vegan Fettuccine Alfredo. Cooked in one pot and ready to serve in 30 minutes this is the weekend indulgence that’s so easy to make it can be enjoyed any night of the week.


  • 2 cups roasted cauliflower (in olive oil or another oil and sea salt, made from 1 head of cauliflower)
  • 2 tsp minced garlic
  • 1 cup Forager Project Cashewmilk 
  • ½ cup Forager Project Unsweetened Cashewmilk Yogurt
  • ¼ cup Forager Project Parmesan Cheese
  • 1 tbsp miso paste (chickpea-based if needed for soy-free)
  • 1 tsp fresh chopped thyme
  • 1 tsp fresh chopped rosemary
  • 1 tsp fresh chopped sage
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1 package fettuccine pasta
  • Sauteed mushrooms


  1. Place roasted cauliflower in a large food processor and puree until smooth.
  2. Add in the remaining alfredo sauce ingredients, except for the pasta and mushrooms. Puree until smooth.
  3. Set aside the sauce while you cook the pasta. 
  4. In a medium pot, cook the pasta according to the packaging instructions. Once the pasta is cooked to al dente, strain the pasta, reserving about ½ cup of pasta water. Place the pasta back into the pot, along with the reserved water. 
  5. Add the Alfredo sauce to the pasta pot, and toss together with the mushrooms until evenly coated. 
  6. Plate and top with Forager Project Parmesan Cheese, fresh sage, and extra pepper if needed.


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You wouldn't know this wasn't dairy!

Michele L. Seattle, WA

It is fantastic using it in recipes!

Judy H. Marblehead, MA

Truly exceptional.


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