Description
A creamy and indulgent vegan twist on classic fettuccine alfredo, made with cashews, almond milk, and nutritional yeast for a plant-based delight
Ingredients
Scale
- 12 ounces Fettuccine Noodles, cooked al dente
- 1 cup Raw Cashews, soaked
- 1 cup Unsweetened Almond Milk
- 1/3 cup Nutritional Yeast
- 3 Garlic Cloves, minced
- 2 tablespoons Lemon Juice
- 2 tablespoons Olive Oil
- 2 tablespoons Fresh Parsley, chopped
Instructions
- Preheat Your Equipment: Bring a large pot of salted water to a boil for pasta
- Combine Ingredients: Blend soaked cashews, almond milk, nutritional yeast, garlic, olive oil, and lemon juice until smooth and creamy
- Prepare Your Cooking Vessel: Heat a skillet over medium-low heat and gently warm the sauce, stirring occasionally
- Assemble the Dish: Drain pasta and add it to the skillet with sauce, tossing until evenly coated
- Cook to Perfection: Let the pasta and sauce mingle for 2-3 minutes to absorb flavors
- Finishing Touches: Sprinkle with fresh parsley and adjust salt or lemon juice to taste
- Serve and Enjoy: Plate generously and enjoy immediately
Notes
- Soak cashews in hot water if short on time
- Stir sauce continuously to prevent sticking
- Use high-quality olive oil for a subtle depth of flavor
- Taste and adjust seasoning before combining with pasta
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 2g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 0mg
Keywords: vegan fettuccine alfredo, plant-based pasta, creamy vegan pasta, dairy-free alfredo, easy vegan recipes