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Fettuccine with Vegan Alfredo Sauce

Deliciously dairy-free.

Servings 4 servings

Ingredients

  • 2-3 cloves garlic, minced or grated
  • ½ cup cashews
  • 2 tbsp nutritional yeast
  • ½ tsp lemon juice (or 1/8th tsp lactic acid)
  • 1 tsp salt
  • 1 cup cold water
  • 2 tbsp plant butter
  • ½ pkg fettuccine cooked to al dente
  • ½ cup reserved pasta cooking water
  • additional salt and pepper to taste

Optional Add-ins:

  • chopped fresh parsley
  • 1 cup steamed broccoli
  • 1 cup green peas
  • grilled tofu or chick'n
  • mushroom steak slices

Instructions

  1. Prepare fettuccine according to package directions, reserving ½ cup of the cooking water.

  2. In a small blender jar, combine garlic, cashews, nutritional yeast, lemon juice, salt, and cold water. Blend until smooth and set aside.

  3. Set a large frying pan over medium heat. Add plant butter, and melt. Add in fettuccine, and toss well with the butter to coat. Pour in half the alfredo sauce and stir to combine. Then add additional sauce as required. If at any point it gets too thick, just add a tbsp of pasta water and stir to break it up.

  4. Divide among 4 pasta bowls along with the add-ins and serve.

Recipe Notes

Leftover sauce can be frozen and saved for lunches. (See Move Over Michellinas within the blog post for lunch instructions.)