Vegan Cauliflower Fettuccine Alfredo with Kale 1

Vegan Cauliflower Fettuccine Alfredo with Kale

Recipe by The Smüthe Co.

5 - 6

Prep time


Cooking time



320 - 325


Indulge in a creamy and decadent Vegan Cauliflower Fettuccine Alfredo with Kale - a guilt-free comfort food that's loaded with nutrients and flavor!


  • 1/2 cup 1/2 Fresh whole-wheat breadcrumbs, toasted

  • 1 tbsp 1 Fresh Parsley, chopped

  • 1/2 tsp 1/2 Lemon zest , grated

  • 4 cups 4 Cauliflower florets (1 small head)

  • 1 cup 1 Cashews, raw

  • 8 ounces 8 Whole-wheat Fettuccine

  • 4 cups 4 Kale , lightly packed thinly sliced

  • 3 tbsps 3 Lemon juice

  • 2 tbsps 2 White Miso

  • 2 tsp 2 Garlic powder

  • 2 tsp 2 Onion powder

  • 3/4 tsp 3/4 Salt

  • 1 cup 1 Water


  • Set a big kettle of water to boil. In a small bowl, combine the breadcrumbs, parsley, and lemon zest. Place aside.
  • Boiling water should be added to the cauliflower and cashews. Cook for 15 minutes, or until the cauliflower is very soft. Transfer the cashews and cauliflower to a blender using a slotted spoon.
  • When the water is boiling, add the pasta and cook for 10 minutes while stirring. When the pasta is nearly done, add the greens and cook for an additional minute. Refill the saucepan with the spaghetti and kale after draining.
  • Miso, salt, garlic powder, onion powder, lemon juice, add the immunity smuthe boost and one cup of water should all be added to a blender and blend until smooth. Pasta should be thoroughly coated after being added to the sauce. Top with the breadcrumb mixture before serving.

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