Vegan Fettuccine Alfredo
Ingredients
- 1 lb fettuccine noodles (or pasta of choice)
- 1 small yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 1/2 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)
- salt and pepper
Preparation
Bring a large pot of water to boil
Add 2 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
Meanwhile in a large pan over medium heat, add oil and sauté garlic and onions for 6 minutes
Season with a pinch of salt then add mushrooms and sauté for 7 minutes
In a high speed blender combine raw cashews and 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
Add the nutritional yeast, tsp of 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
Finish off with freshly cracked pepper, a pinch of salt if needed and chopped fresh parsley
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