Creamy Vegan Fettuccine Alfredo
Ingredients
- splash of olive oil
- 1/2 medium onion
- 3 cloves garlic
- 1 can of coconut milk
- 1/2 cup soaked cashews (75 g)
- juice of 1/2 lemon
- 2 tbsp nutritional yeast
- 1 tsp salt
- 1/2 tsp pepper
- 1 tbsp cornstarch
- 1 box of fettuccine pasta
Notes
- Make sure to soak the cashews overnight or in boiling water for 1 hour before using.
Preparation
Soak the cashews overnight or in boiling water for at least 1 hour.
Cook the pasta according to package instructions and set aside.
Chop the onion and garlic.
Drizzle olive oil in a large pan over medium heat and add the onion and garlic, cooking for 3-4 minutes until translucent.
Transfer the onion and garlic mixture to a food processor and add the coconut milk, cashews, lemon juice, nutritional yeast, salt, and pepper, then blend until smooth and creamy.
Pour the sauce back into the pan and heat over medium heat.
Add the cornstarch and whisk to remove any clumps, then cook for 3-4 minutes until the sauce thickens.
Pour the sauce over the cooked fettuccine noodles and serve.
