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Picture of Vegan Fettuccine Alfredo Recipe
american lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 3053 kcal 153 %
  • Fat 140 g 215 %
  • Saturated 14 g 71 %
  • Carbs 359 g 120 %
  • Fiber 59 g 235 %
  • Protein 126 g 252 %
  • Cholesterol 0 mg 0 %
  • Sodium 2674 mg 111 %
  • Calcium 811 mg 81 %
  • Magnesium 1052 mg 251 %
  • Potassium 4196 mg 89 %
  • Iron 20 mg 113 %
  • Zinc 22 mg 202 %
  • Phosphorus 2234 mg 319 %
  • Vitamin A 1 µg 0 %
  • Vitamin C 244 mg 271 %
  • Thiamin (B1) 20 mg 1704 %
  • Riboflavin (B2) 22 mg 1721 %
  • Niacin (B3) 129 mg 804 %
  • Vitamin B6 21 mg 1630 %
  • Folate equivalent (total) 434 µg 108 %
  • Vitamin B12 16 µg 649 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 56 mg 375 %
  • Vitamin K 96 µg 80 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Vegan Fettuccine Alfredo Recipe

Ingredients

  • 1 1/2 cups (355ml) unsweetened, unflavored almond or cashew milk or vegetable broth
  • 1 pound (455g) cauliflower, cored and cut into medium florets (12 ounces/340g florets)
  • 1/2 cup (2 ounces/55g) raw cashews
  • 2 tablespoons nutritional yeast
  • Finely grated zest of 1/2 lemon (optional)
  • Kosher salt
  • 1 to 2 large cloves garlic
  • 12 ounces (340g) dry fettuccine
  • Freshly ground black pepper

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