Vegan Fettuccine Alfredo with Cashew Sauce
Ingredients
- 1 lb fettuccine noodles (or pasta of choice)
- 1 small yellow onion
- 4 garlic cloves
- 1 1/2 tbsp avocado oil or olive oil
- 1 cup mushrooms, sliced
- 1 cup raw cashews
- 2 cups filtered water
- 4 tbsp nutritional yeast
- fresh parsley, chopped (optional)
- salt
- pepper
Preparation
Cook fettuccine noodles according to package instructions until al dente
In a large pan, heat avocado or olive oil over medium heat
Add chopped onion and minced garlic, sauté until fragrant and translucent, about 3-5 minutes
Add sliced mushrooms and cook until softened and browned, about 5 minutes
In a blender, combine raw cashews, filtered water, and nutritional yeast; blend until smooth to make the sauce
Pour the cashew sauce into the pan with the vegetables and heat through, stirring to combine
Add the cooked pasta to the sauce mixture and toss to coat evenly
Season with salt and pepper to taste, and garnish with chopped fresh parsley if desired
