Vegan Fettuccine Alfredo

This Vegan Fettuccine Alfredo is a creamy and rich dish made with a cashew-based sauce that perfectly coats the pasta. It's a satisfying, dairy-free alternative that doesn't compromise on flavor or texture.

Ingredients

• Fettuccine pasta - 200 grams
• Raw cashews - 100 grams
• Garlic - 2 cloves, minced
• Nutritional yeast - 2 tablespoons
• Almond milk - 1 cup (240 ml)
• Lemon juice - 1 tablespoon
• Olive oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish, chopped

Steps

1. Soak the raw cashews in water for at least 2 hours or overnight. Drain and rinse before using.
2. Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
3. In a blender, combine soaked cashews, minced garlic, nutritional yeast, almond milk, lemon juice, olive oil, salt, and black pepper. Blend until smooth and creamy.
4. In a large skillet over medium heat, pour the cashew sauce and cook for about 5 minutes, stirring occasionally. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
5. Add the cooked fettuccine to the skillet with the sauce and toss to combine, ensuring the pasta is well coated.
6. Serve immediately, garnished with chopped fresh parsley.

Nutrition

• Calories: 550
• Protein: 15 g
• Carbs: 70 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 2 g
• Unsaturated Fat: 18 g
• Water: 0.24 L

Health Benefits

• Rich in healthy fats from cashews that support heart health.
• High in fiber, promoting digestive health.

Tags