Creamy Vegan Alfredo Pasta
Ingredients
- 1 lb of Fettuccine Pasta or any long pasta
- 1 cup of Raw Cashews
- 1 small-medium Potato, peeled
- 1/4 of a Medium Onion
- 2 Garlic Cloves, peeled
- 1 cup of Oat Milk (e.g., @oatly)
- 1/3 cup Nutritional yeast
- 1/4 tsp of Nutmeg
- 1/3 cup grated Vegan Parmesan (optional but strongly recommended)
- Salt & Pepper to taste
- 1 Tbsp of Parsley, chopped
Preparation
Soak the Cashews in hot water for 30 minutes. Drain, rinse, and set aside.
Boil the Potato, Onion, and Garlic until fork tender. Reserve about 1/2 - 2/3 cup of the cooking liquid.
Blend the Cashews, cooked Veggies, Oat Milk, Nutritional Yeast, Parmesan, Nutmeg, Salt & Pepper until smooth and creamy. If Sauce is too thick, add some of the reserved cooking liquid and keep blending.
Cook the Pasta according to the package directions.
Toss the cooked Pasta and Alfredo Sauce together and top with chopped Parsley.