Vegan Fettuccine Alfredo with Cashew Sauce
Ingredients
- 1 lb of Fettuccine Pasta or any long pasta
- 1 cup of Raw Cashews
- 1 small to medium Potato, peeled
- 1/4 medium Onion
- 2 Garlic Cloves, peeled
- 1 cup Oat Milk
- 1/3 cup Nutritional Yeast
- 1/4 tsp Nutmeg
- 1/3 cup grated Vegan Parmesan (optional)
- Salt and Pepper to taste
- 1 Tbsp 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 to 2/3 cup of the cooking liquid.
Blend the cashews, cooked vegetables, oat milk, nutritional yeast, parmesan, nutmeg, salt, and pepper until smooth and creamy. If the 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.
