Vegan Fettuccine Alfredo
Ingredients
- 1 lb fettuccine noodles (or pasta of choice)
- 1 small yellow onion, finely chopped
- 4 garlic cloves, minced
- 2 tbsp olive oil
- 1 cup mushrooms, sliced
- 1 cup raw cashews
- 2 cups filtered water
- 4 tbsp nutritional yeast
- fresh parsley, chopped
- 3 tbsp vegan butter
- Vegan Parmesan (optional)
- 1 1/2 tsp salt
- 1/2 tsp ground pepper
Preparation
Soak cashews in hot water for at least 10 minutes. 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.
Meanwhile in a large pan over medium heat, add 2 tbsp oil and sauté garlic and onions for 6 mins on low heat. Season with a pinch of salt then add mushrooms and sauté for 7 mins. Then add in 3 tbsp of vegan butter and let it melt in.
Drain cashews then add to blender then add 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.
Add the nutritional yeast, salt and ground pepper to the sauce, mix, then once noodles are cooked, using tongs transfer the noodles straight from the pot to the sauce (do not strain pasta! If you do, make sure to reserve about 1/2 cup pasta water). 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 and vegan parm!
Notes
Use cashew milk as a substitute for cream to make this vegan Alfredo sauce.
