Vegan Fettuccine Alfredo
Ingredients
- brown rice fettuccine noodles
- 1 small-med white onion
- 5 garlic cloves
- vegan butter (i used mykonos)
- 3/4 cup veg broth (i did better than bouillon)
- salt / pepper
- 1/4 cup nutritional yeast
- 1 cup cashews (soak them for a couple hours if you don’t have a high speed powerful blender)
- 1/4 of a lemon juiced
Preparation
Boil water for pasta
Add 2 tbsp vegan butter into sauce pan and add the garlic cloves and cut up onion
You don’t need to cut this up small since we will be blending
Keep on med low heat and stir often! you don’t want it to burn, once the onion and garlic are brown and all sautéed it’s done
Add remaining ingredients into a blender, veg broth, cashews, veggies, salt pepper, nutritional yeast and lemon
Blend till the sauce is super creamy and no lumps
Taste and add more seasoning if needed
Ex more salt or lemon
Cook pasta for like 7-9 minutes until it’s tender and then mix sauce with the pasta and make sure it’s all coated
I topped it off with fresh parsley and more black pepper
I added baked broccoli for extra greens but that’s optional since the original dish is just the pasta alone
But y’all know me and i need to eat veggies w every meal!
Keep the remaining sauce if there is any left in sealed container in fridge
Use up within 3-4 days
