Description
A creamy and delicious vegan version of classic fettuccine Alfredo. Made with plant-based ingredients for a rich and satisfying dish.
Ingredients
Scale
- 8 oz fettuccine pasta
- 1 cup raw cashews (soaked for 4 hours)
- 1 cup unsweetened almond milk
- 2 cloves garlic
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
- 2 tbsp olive oil
- Fresh parsley (for garnish)
Instructions
- Cook fettuccine according to package instructions, then drain and set aside.
- Drain soaked cashews and blend with almond milk, garlic, nutritional yeast, lemon juice, salt, pepper, and nutmeg until smooth.
- Heat olive oil in a pan over medium heat.
- Pour the cashew sauce into the pan and cook for 3-4 minutes, stirring constantly.
- Add the cooked pasta to the sauce and toss to coat evenly.
- Garnish with fresh parsley and serve immediately.
Notes
- Soak cashews in hot water for 30 minutes if short on time.
- Adjust salt and pepper to taste.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg