Vegan Fettuccine Alfredo
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Rich, creamy, cheesy, and nondairy! This Vegan Fettuccine Alfredo recipe is a crowd-pleasing dish for pasta lovers of all ages.
Ingredients
  • 1 cup unroasted cashews, soaked in hot water for at least an hour
  • 3½ cups water
  • 2 cloves garlic
  • ¼ cup nutritional yeast
  • 1½ Tablespoons white miso
  • 1 teaspoon lemon juice
  • 1 teaspoon sea salt
  • black pepper, to taste
  • ¼ teaspoon nutmeg
  • 2 Tablespoons flour
  • 1lb of fettuccine or any kind of pasta
Instructions
  1. After your cashews have soaked and are more tender, drain them and place into a blender along with all of the other ingredients. Blend on high until it is completely smooth and creamy-looking.
  2. Transfer the blended mixture into a saucepan over medium-high heat and bring to a simmer as you whisk occasionally. Once it comes to a boil, let it simmer for a minute or two. It's done!
  3. Pour it over cooked pasta and stir to combine. Sprinkle with chopped parsley and serve.
Notes
-Change up the recipe by adding caramelized onions, sautéed mushrooms or spinach, or steamed cauliflower.

-This recipe makes a generous amount of sauce--the more, the better!

-It's best to mix the sauce into the pasta right before serving. If it sits, it will get a little thicker. You can fix this by stirring in a little hot water and a pinch of salt.

-Since most fresh fettuccine pasta is made with eggs, you'll want to use dried fettuccine, which is most often made with just wheat and water. Just check the ingredients to be sure.

-Make this sauce gluten-free by replacing the flour with the same amount of cornstarch or tapioca starch. Then combine it with your favorite gluten-free pasta.
Recipe by Lands & Flavors at https://www.landsandflavors.com/vegan-fettuccine-alfredo/