Creamy Vegan Fettuccine Alfredo
Ingredients
- 1 cup cashews, soaked and rinsed
- 1/2 block firm tofu
- 1/2 cup unsweetened plain plant milk
- 2 tbsp nutritional yeast
- 2 tbsp white wine or apple cider vinegar
- 1/2 tsp dried basil
- 1/2 tbsp garlic powder or a couple fresh garlic cloves
- Salt to taste
- 1 package fettuccine or pasta of choice
- 1 cup pasta water
Optional
- 1 tbsp olive oil
- 1 large zucchini, spiralized
- Baby spinach
- Fresh basil
Preparation
Cook pasta according to package directions and reserve at least 1 cup of pasta water before draining.
Spiralize the washed zucchini or peel it if not organic.
Add all sauce ingredients together with 1 cup of pasta water to a food processor and blend until very smooth.
Mix the hot pasta and zucchini noodles with the sauce.
Add spinach and fresh basil if using and enjoy.
Tips
You could also use a cup of white beans instead of the tofu.
The olive oil can be omitted but it adds a bit more creaminess and deliciousness.
My favorite plant milk is oat or soy.
For the soaked cashews, pour hot water over them for a quick 15-minute soak and rinse well before blending, or soak longer with cold water or overnight.
The recipe makes enough sauce for 1 package of pasta plus 1 very large zucchini.
