Vegan Fettuccine Alfredo with Zucchini
Ingredients
- 1 cup cashews, soaked and rinsed
- 1/2 block tofu
- 1/2 cup unsweetened plain plant milk
- 2 tbsp nutritional yeast
- 2 tbsp apple cider vinegar
- 1/2 tbsp garlic powder or a few fresh garlic cloves
- 1/2 tbsp dried basil
- Salt to taste
- Optional: 1 tbsp olive oil
- 1 package fettuccine or pasta of choice
- 1 cup pasta water
- 1 large zucchini
- Baby spinach
- Fresh basil
Preparation
Cook pasta according to package directions and reserve some pasta water before draining.
Spiralize or cut the zucchini.
Add all ingredients for the sauce to a food processor and blend until very smooth.
Mix hot pasta with the sauce, pasta water and zucchini, add some spinach and fresh basil and enjoy.
Tips
I used sprouted regular firm tofu.
You can omit the olive oil but it adds a bit more creaminess and deliciousness.
For a quicker soaking method, pour hot water over the cashews, let them sit for about 20 minutes or longer, and rinse them well before blending.
The recipe makes enough sauce for 1 package of pasta plus the large zucchini.
