Vegan Fettuccine Alfredo
Greg and I went out to a vegan restaurant for my birthday in May and we ordered Vegan Fettuccine Alfredo. It was so tasty and we didn’t get the heavy feeling after eating a dairy cream laden pasta. We were obsessed. I know some of the vegan tricks and decided that I could probably replicate it at home. What I came up with is probably not authentic Alfredo sauce. It is so flavorful that after the first bite you will completely forget what the real thing tastes like. I started with a cashew cream base and added a generous amount of nutritional yeast. To really ramp up the flavor I added some lemon zest and sautéed garlic. It’s a simple meal that really tastes gourmet.
The ingredients
Soak the cashews in water
Add softened cashews to a blender with nut milk and and lemon peel
Saute two cloves of crushed garlic in olive oil
Add nutritional yeast to blended cashews
The prepared Alfredo Sauce
Serve tossed with peas
- 1 lb dried fettuccine
- 1 cup raw cashews
- ¾ unsweetened almond (or any nut milk)
- Zest of 1 lemon
- ¼ cup nutritional yeast
- 2 cloves of garlic minced
- 3 tablespoons of olive oil
- 1 teaspoon salt
- ½ cup of frozen peas
- Add cashews to a bowl and cover with water for 4-6 hours
- Cook pasta according to package and then toss with 1 tablespoon of olive oil
- Saute garlic for one minute in 3 tablespoons of olive oil and set aside
- Drain cashews and add to a blender with almond milk, sautéed garlic, lemon peel and salt and nutritional year
- Blend until smooth
- Add to pasta a few tablespoons at a time until you get the right amount coating the pasta ( depending on your taste)
- Add peas, toss and serve
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