Vegan Fettucini Alfredo
I practically tricked myself with this lookalike alfredo sauce. The cashews and nutritional yeast with the sweetness of the onion create an amazingly creamy sauce!
What you will need
12 ounces Fettuccine
1 1/2 cups Raw Cashews
2 Tbsp Olive Oil
1/2 Onion (sweet)
6 Cloves Garlic
2 cups unsweetened Alternative Milk
1/4 cup Nutritional Yeast
2 Tbsp Lemon
1 tsp Salt(Nutritional facts 181 calories, 11.89 g fat, 14.99 g carbohydrates, 5.91 g protein, 4 mg cholesterol, 291 mg sodium)
How to cook
Gather and portion all ingredients.
Soak the cashews overnight or in boiling water for at least 30 minutes.
Smash, peel, and finely chop the garlic.
Slice the stem side of the onion off and cut it in half. Chop one half of the onion.
Cook the pasta in salted boiling water according to package instructions.
Heat olive oil in a skillet over medium heat.
Add the chopped onion and garlic to the pan. Saute until lightly browned, about 5 minutes.
Drain the pasta once cooked.
Add the sauteed onion and garlic to a high powered blender.
Drain the cashews and add to the blender.
Add the unsweetened alternative milk.
Add the nutritional yeast.
Squeeze in the lemon juice.
Season with the salt.
Blend everything together until smooth.
Mix the sauce with the pasta.