Easy Creamy Vegan Fettuccine Alfredo
Ingredients
- 1 cup cashews, soaked and rinsed
- 1/2 block of firm tofu
- 1/2 cup unsweetened plain plant milk
- 2 tbsp nutritional yeast
- 2 tbsp white wine or apple cider vinegar
- 1/2 tbsp garlic powder or a couple fresh garlic cloves
- 1/2 tsp dried basil
- Salt to taste
- Optional: 1 tbsp olive oil
- 1 package fettuccine or pasta of choice
- + 1 cup pasta water
- Optional: 1 large zucchini, spiralized
- Baby spinach
- Fresh basil
Preparation
Cook pasta according to directions and reserve at least 1 cup of pasta water before draining. Spiralize the washed zucchini.
Add all ingredients for the sauce together with 1 cup of pasta water to a food processor and blend until very smooth.
Mix hot pasta and zucchini noodles with the sauce, add some 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 soaked cashews, pour hot water over for a quick 15 minute soak and rinse well before blending. You can also soak them longer with cold water or overnight.
The recipe makes enough sauce for 1 package of pasta plus 1 very large zucchini.
