Creamy 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
- pepper
Preparation
Cook the fettuccine noodles according to package instructions until al dente.
While the pasta is cooking, heat the oil in a large skillet over medium heat.
Add the chopped onion and minced garlic to the skillet and sauté until fragrant and translucent.
Add the sliced mushrooms and cook until they are soft and browned.
In a blender, combine the raw cashews, filtered water, nutritional yeast, salt, and pepper. Blend until smooth to make the sauce.
Pour the sauce into the skillet with the vegetables and heat through, stirring to combine.
Drain the cooked pasta and add it to the sauce, tossing to coat evenly.
Serve garnished with chopped fresh parsley, if desired.
