This rich Vegan Fettuccine Alfredo tastes as decadent as the original, yet it contains no added fats. A few secret ingredients and you’ll be able to make a creamy-textured and cheesy-tasting nondairy alfredo sauce.
You don’t see fettuccine alfredo nowadays as much as you used to. I remember when I was younger it seemed like every restaurant, Italian or otherwise, had the dish on its menu. Perhaps this former crowd-pleaser has fallen out of favor due to its heaviness and high caloric content. Besides that, its “heart attack on a plate” moniker probably didn’t help to keep it in vogue. This version is certainly not low in fat, however all of that fat comes from raw, blended cashews. No additional fats are required to make it creamy, unless you want to add some vegan butter to really gild the lily. Either way, this is a real crowd-pleasing dish for pasta lovers of all ages.
You can make this simply as is, or gussy it up with various additions. I like caramelized onions or leeks, sautéed mushrooms, steamed broccoli or cauliflower, or even wilted greens like spinach or swiss chard. Like traditional fettuccine alfredo, this is best eaten right after you dress the pasta with the sauce. If it sits a while, the pasta absorbs the moisture in the sauce and it can become stiff. If this happens, simply stir in some hot water and a pinch of salt and it will become creamy again.
- 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
- 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.
- 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!
- Pour it over cooked pasta and stir to combine. Sprinkle with chopped parsley and serve.
-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.