VEGAN FETTUCCINE ALFREDO One of my most favorite recipes I have created to date…
VEGAN FETTUCCINE ALFREDO
One of my most favorite recipes I have created to date.
DAIRY FREE & can be EASILY made GF! Just use your favorite pasta.
Tag a friend and grab full recipe below… happy to say it’s a very simple recipe too!
Vegan fettuccine Alfredo
1 lb fettuccine noodles (or pasta of choice)
1 small yellow onion, finely chopped
4 garlic cloves, minced
2 tbsp avocado oil or olive oil
1 cup mushrooms, sliced
1 cup raw cashews
2 cups filtered water
4 tbsp nutritional yeast
fresh parsley, chopped
(optional)2 tbsp vegan butter (I like miyokos creamery brand) (optional) Vegan Parmesan
1 1/2 tsp salt
1/2 tsp ground pepper
1.Bring a large pot of water to boil. Add a couple tbsp of salt to the boiling water. Add the fettuccine noodles (or your choice of pasta). Cook for 11 minutes or follow the directions on your pasta box.
2.Meanwhile in a large pan over medium heat, add 2 tbsp oil and sauté garlic and onions for 6 minutes. Season with a pinch of salt then add mushrooms and sauté for 7 minutes.
3.In a high speed blender combine raw cashews (you don’t have to soak cashews) and 2 cups filtered water. Blend on high speed for 1 minute or until fully smooth. Pour cashew milk over mushrooms and bring heat to low. Simmer for 3 minutes, until sauce begins to thicken slightly.
4.Add the nutritional yeast, salt and 1/2 tsp pepper to the sauce, mix then once noodles are cooked, using tongs transfer the noodles straight from the pot to the sauce. Add 1/2 cup of hot pasta water to the pasta and mix all together until noodles are fully coated with sauce. *Tips: You can add vegan parmesan on top. If you would like to make the sauce a little more rich, you can add 1-2 tbsp vegan butter, so tastyyy! Lastly feel free to add any other veggies or add ins besides the mushrooms.
5.Finish off with freshly cracked pepper, a pinch of salt if needed and chopped fresh parsley. •
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